Application of the response surface methodology (RSM) in the optimization of the fluidizing and sweetening capacities of sprouted flours of two maize varieties (Atp-Y and Coca-sr)

Application of the response surface methodology (RSM) in the optimization of the fluidizing and sweetening capacities of sprouted flours of two maize varieties (Atp-Y and Coca-sr)

AbstractThe present work aims to evaluate the influence of varieties and malting conditions on the liquefying and sweetening capacities of germinated flours of two new maize varieties (Atp-Y and Coca-sr). Five (5) factors such as soaking time (18–42 h), vegetable salt concentration (0.5–1.2%), soaki...

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Bibliographic Details
Main Authors: Stephano Tambo Tene, Hermann Arantes Kohole Foffe, Oluwafemi Ayodeji Adebo, Derek Tantoh Ndinteh, Alex Blairio Tsopbeng Tsopzong, Justine Odelonne Kenfack, Michael Hermann Kengne Kamdem, Julie Mathilde Klang, Hilaire Macaire Womeni
Format: Article
Language:English
Published: Taylor & Francis Group 2023-12-01
Series:Cogent Food & Agriculture
Subjects:
sweetening and liquefying capacities
flow velocities
malting
Coca-sr
Atp-y
Online Access:https://www.tandfonline.com/doi/10.1080/23311932.2023.2279724

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