The Combination Effect of Temperature and Heating Time Using the Roasting Method on Improving Physical Quality and Reducing Aflatoxin Concentration in Corn
Keywords:
Heating; roasting; temperature; timeAbstract
This experimental study was to determine the effect of a combination of temperature and heating time of the roasting method to improve physical quality and reduce the concentration of fungi in corn. The study used a completely randomized design (CRD) factorial with a 2x5 pattern. The first factor was temperature (80 and 90 0C) and the second factor was heating time (10, 15, 20 and 25 minutes). The treatment was repeated 4 times. Statistical analysis showed that time and temperature had a very significant effect (p<0.01) on reducing (water content and fungal concentration) and increasing (aroma and texture) of corn and the interaction between the two factors had a very significant effect (p<0.01) on reducing water content and increasing (aroma and texture) of corn. The average moisture in this study ranged from 7.20-15.88%; aflatoxin concentration 0.00-96.45; color score 1.75-2.00; aroma 2.25-3.00; and texture ranged from 2.25-3.00. It was concluded that the combination of temperature and heating time in the roasting method can improve physical quality and reduce aflatoxin concentration in moldy corn. The best results were obtained at a temperature of 90 0C for 25 minutes.
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