Hominy feed value for bioethanol and bakery functional ingredient

• Autor(a) principal: Pereira, Mara Lino
• Data de Publicação: 2014
• Outros Autores: Malfeito-Ferreira, Manuel, Macri, Adriana, Belc, Nastasia, Sousa, Isabel
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.5/16396
• topic: hominy feed; ethanol; fermentation; functional ingredient; bakery products

To increase the value of hominy feed, a by-product from corn milling, its potential for oil extraction and fermentation to produce ethanol was study. The novelty of the work was to study the use of the fermentation residue as an enhancing ingredient in bakery products. The fermentation was conducted by simultaneous saccharification and fermentation as well as saccharification followed by fermentation. After 48 h of fermentation of 30 % (w/ v) defatted hominy feed aqueous solution, ethanol concentration varied from 7.8 to 12.5 % (v/ v). The post-fermentation residue showed an increase in protein and fiber contents, from 10 % to 30 % and 14 % to 26 %, respectively, when compared with the source material. This residue presented a significant level of antioxidants, around 620 mol/ 100g. When this residue was incorporated into bread, rolls and cookies at levels of 7%, an increment of 23% of protein content can be reached and up to 50% of total fiber as well. This fiber increment corresponded to 47% of soluble and 19% of insoluble fibers. However, a negative impact onbread volume was observed: a reduction of 1.5% of diameter, 17 – 19% of volume, 18 – 24% of height, 9 – 12% of porosity and 6–11% of elasticity. But surprisingly, the bread life time increased 100%, i.e., the rolls looked as fresh as just baked, the day after