Physicochemical and Retrogradation Properties of Fermented Melinjo (Gnetum gnemon) Seed Flour
نویسندگان
1 Department of Biology, Faculty of Mathematics and Natural Sciences, University of Brawijaya, Malang 65145, Indonesia
2 Department of Nutritional Management, Faculty of Health Sciences, University of Hyogo, Kakogawa 675-0195, JapanHyogo University, Hiraoka-cho, Kakogawa City, Hyogo
3 Department of Applied Biological Chemistry, Faculty of Agriculture, University of Meijo, Nagoya 468-8502, Japan
4 Graduate School of Biotechnology and The Center of Excellence on Plant Biotechnology Industry (PUI-PT BioTIn), University of Jember, Jember 68121, Indonesia
doi
10.22101/JRIFST.2023.374001.1415چکیده
The fermentation effects of melinjo (Gnetum gnemon) seed flour on the physicochemical and retrogradation properties were investigated. Fermented melinjo seed flour (FMF) was prepared using a Lactobacillus fermentum. The DSC and RVA were used to evaluate the properties of the samples. The results indicated that FMF had a higher significant (P<0.05) value for gelatinization temperature and enthalpy but lower values in the starch-lipid temperature, enthalpy, and viscosity peak than the unfermented sample (UMF). X-ray diffraction demonstrated that fermentation resulted had little effect and the crystalline pattern cannot be changed (type A), but it was shown that a crystalline region ratio to region amorphous increased from 30.9 to 36.66%. The FTIR spectra showed that FMF and UMF were identical. Furthermore, the observation of the FMF using a SEM showed that starch granules had slight superficial corrosion, but UMF has a smooth outer surface. The retrogradation rate (k) of UMF was slowed (0.63 day-1) when compared with the FMF (0.68 day-1). Thus, fermentation may alter starch amorphous region and chemical components, eventually transforming the physicochemical and retrogradation characteristics of melinjo seed flour.
