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=250ïml, T2=350ïml, T3=450ïml and for T4=550ïml) on starch recovery from corn flour. Corn flour wasstepped with different lactic acid concentrations (T0=control sample, T1=250ïml, T2=350ïml, T3=450ïml,and T4=550ïml) 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%.