Recommendations for Future Work
Anthocyanin content did not result in a negative effect on fermentation efficiency. Anthocyanin content decreased during dry grind process. The high temperature and pH may have resulted in anthocyanin degradation. To increase the potential of colored corn as a feedstock for dry grind ethanol plant, more studies are located to:
1. Each step of dry grind process may cause the decrease on anthocyanin content. Anthocyanin lost in grinding, cooking, liquefaction and fermentation needs to be quantified.
2. The modification of conventional dry grind process to reduce the anthocyanin loss. 3. A study on economic feasibility of using colored corn as starting material for dry grind
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