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Effect of moisture content on the development of carboxylic acids in traditional maize dough fermentation
Author(s) -
Plahar W. A.,
Leung Henry K.
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740330610
Subject(s) - fermentation , titratable acid , moisture , chemistry , butyric acid , food science , water content , acetic acid , composition (language) , organic chemistry , geotechnical engineering , engineering , linguistics , philosophy
Maize dough samples containing 45, 52, 65 and 80% initial moisture were fermented over a 3 day period, and the rate of development of carboxylic acids was determined. The desired volatile: non‐volatile acids ratio of 0.16, titratable acidity of 2.4 mg NaOH g −1 sample, and pH of 3.7 could be achieved with only the 52% moisture samples. A slow rate of acid production and an early onset of mould growth was observed in samples with 45% moisture. The 65 and 80% moisture samples developed high concentrations of acids with resultant high degree of sourness. Acetic, propionic and butyric acids were the major volatile acids in samples with moisture contents over 52%.