Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper

EFFECT OF STEEPING TIME AND LACTIC ACID CONCENTRATIONON EXTRACTION OF STARCH FROM CORN FLOUR

ATUL ANAND MISHRA, R.N. SHUKLA AND RAHUL HAIT

Abstract

The study was conducted to evaluate the effect of different steeping times (2h, 4 h, and 6 h),steeping temperature (40oC, 45 oC, 50 oC, and 55 oC) and lactic acid concentration (T0=control sample,T1=250ml, T2=350ml, T3=450ml and for T4=550ml) on starch recovery from corn flour. Corn flour wasstepped with different lactic acid concentrations (T0=control sample, T1=250ml, T2=350ml, T3=450ml,and T4=550ml) and fixed SO2 (0.2 g for all samples) over the different steeping time (2h, 4 h, and 6 h) anddifferent steeping temperature (40 oC, 45 oC, 50 oC and 55 oC). The result showed that the maximum yieldof starch obtained in sample T4 at 55 oC for 6 h of steeping, i.e 32.53%, and minimum amount of starch yieldobtained in sample T0 at 40 oC for 2 h of steeping, i.e 19.10%. On the other side maximum amount of fiberyield was obtained in sample T0 at 40 oC for 2 h of steeping, i.e 61.56%, and the minimum amount of fiberyield was obtained in sample T4 at 55 oC for 6 h of steeping, i.e 30.15%.