Hidratação do germe, endosperma e grão do milho em função da temperatura e concentrações de ácido lático e SO2 na água de maceração.

Abstract

This work presents corn components hidration (germ, endosperm, and whole kernel) at three temperatures: 52, 60, and 68°C for two levels of lactic acid (0,0 and 0,55%) and two levels of SO2 (0,1 and 0,2%) during steeping, prior to wet milling. ANOVA and means comparison tests of moisture data showed a significant effect (P < 0.05) of temperature for all components, interaction between SO2 and lactic acid for germ, and interaction between temperature and SO2 for germ and whole kernel. The highest moisture contents reached in 2h steeping were for treatment at 68°C; 0.0% lactic acid; and 0.1% SO2.