Optimization of drying process of Zea mays malt to use as alternative source of amylolytics enzymes

Abstract

This work aimed to study the drying process optimization of maize (Zea Mays) malt for obtaining maize malt, without affecting enzymatic activity of α e β -amylases from maize malt. Results showed that dryer operation must occur in zone at 54°C and 5.18-6 h process time. The maize malt obtained had good enzymatic properties.