Effect of Sourdough–Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of Sourdough
2.3. Preparation of Corn Fagao Batter
2.4. Determination of pH and Total Titratable Acidity (TTA)
2.5. Determination of Reducing Sugar Content
2.6. Determination of Specific Gravity
2.7. Determination of Viscosity
2.8. Determination of Amylose Content
2.9. The Microstructure of Starch Particles
2.10. X-ray Diffraction (XRD)
2.11. Rapid Viscosity Analysis (RVA)
2.12. Fourier Transform Infrared Spectroscopy (FTIR)
2.13. SDS-Polyacrylamide Gel Electrophoresis
2.14. Statistical Analysis
3. Results
3.1. Effect of Co-Fermentation on the Properties of Corn Fagao Batter
3.1.1. pH and TTA of the Corn Fagao Batter
3.1.2. Reducing Sugar Content of Corn Fagao Batter
3.1.3. Specific Gravity of Corn Fagao Batter
3.1.4. Viscosity of Corn Fagao Batter
3.2. Effect of Co-Fermentation on the Properties of Starch
3.2.1. Effect of Co-Fermentation on Amylose Content
3.2.2. Effect of Co-Fermentation on the Microscopic Structure of Starch
3.2.3. Effect of Co-Fermentation on the Crystalline Structure of Starch
3.2.4. Effect of Co-Fermentation on the Pasting Properties of Starch
3.2.5. Effect of Co-Fermentation on the Short-Range Ordered Structure of Starch
3.3. Effect of Co-Fermentation on the Relative Molecular Weight of Proteins
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Peak Viscosity/cp | Through Viscosity/cp | Breakdown/cp | Final Viscosity/cp | Setback/cp | Pasting Temperature/°C | |
---|---|---|---|---|---|---|
SY-0 | 1632 | 1228 | 404 | 2441 | 1213 | 77.4 |
SY-15 | 1612 | 1121 | 491 | 2556 | 1435 | 78.35 |
SY-30 | 1542 | 1082 | 460 | 2572 | 1490 | 77.5 |
SY-45 | 1538 | 1146 | 392 | 2120 | 974 | 78.25 |
YY-0 | 2616 | 1958 | 658 | 4044 | 2086 | 76.65 |
YY-15 | 1665 | 1225 | 440 | 2512 | 1287 | 79.05 |
YY-30 | 1687 | 1184 | 503 | 2605 | 1421 | 63.65 |
YY-45 | 1653 | 1196 | 457 | 2624 | 1428 | 66.8 |
Sample | 1047/1022 cm−1 | Sample | 1047/1022 cm−1 |
---|---|---|---|
SY-0 | 0.962 ± 0.004 ab | YY-0 | 0.965 ± 0.005 a |
SY-15 | 0.955 ± 0.001 ab | YY-15 | 0.962 ± 0.007 ab |
SY-30 | 0.953 ± 0.007 ab | YY-30 | 0.960 ± 0.003 ab |
SY-45 | 0.950 ± 0.004 b | YY-45 | 0.956 ± 0.000 ab |
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Yang, Q.; Lyu, Y.; Wu, Z.; Li, X.; Liu, K. Effect of Sourdough–Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter. Foods 2024, 13, 2730. https://doi.org/10.3390/foods13172730
Yang Q, Lyu Y, Wu Z, Li X, Liu K. Effect of Sourdough–Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter. Foods. 2024; 13(17):2730. https://doi.org/10.3390/foods13172730
Chicago/Turabian StyleYang, Qianhui, Yingguo Lyu, Zhenhua Wu, Xueqin Li, and Kunlun Liu. 2024. "Effect of Sourdough–Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter" Foods 13, no. 17: 2730. https://doi.org/10.3390/foods13172730