Table 2 Effect of using partial vs. full germ water on the glucose and ethanol concentrations of corn grits during conventional dry grind process
Treatment | Time (h) | ||||||
|---|---|---|---|---|---|---|---|
0 | 4 | 8 | 24 | 48 | 72 | ||
Ethanol (% v/v) | Control | 0.00 | 0.48 | 1.00 | 4.72 | 9.61 | 12.58 |
Partial GW | 0.00 | 0.68 | 1.99 | 10.52 | 15.07 | 16.14 | |
Full GW | 0.00 | 0.69 | 2.29 | 11.41 | 16.03 | 16.32 | |
Glucose (% w/v) | Control | 0.64 | 13.84 | 15.45 | 15.37 | 9.17 | 4.88 |
Partial GW | 0.47 | 13.01 | 13.64 | 6.04 | 1.08 | 0.00 | |
Full GW | 0.67 | 7.02 | 8.79 | 1.77 | 0.10 | 0.00 | |