OptimationStudy of Processing Technology of Instant Corn Grits
| Main Authors: | ., Sugiyono, Soekarto, Soewarno T, Hariyadi, Purwiyatno, Supryadi, Agus |
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| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
, 2010
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| Subjects: | |
| Online Access: |
http://journal.ipb.ac.id/index.php/jtip/article/view/554 http://journal.ipb.ac.id/index.php/jtip/article/view/554/4173 |
Daftar Isi:
- This research was aimed to process corn kernels into instant corn-grits. Corn kernels were milled into grits and pregelatinized before drying to make them instant product. The study showed that pre-gelatinization step affected the degree of gelatinization of corn-grits, which inturn significantly affected characteristics of the product such as cooking time, degree of swelling and amount of water absorbed. Processing of corn kernels into instant corn-grits yielded 60 – 63% product. Instant corn grits can be cooked for 5 minutes. The shelf life of the product lasted for 12.8 – 13.4 months. Key words : Pre-gelatinization, instant, corn-grits.