Kajian optimasi teknologi pengolahan beras jagung instan
| Main Authors: | Supriadi, Agus, Hariyadi, Purwiyatno, Soekarto, Soewarno T., Sugiyono |
|---|---|
| Terbitan: |
IPB (Bogor Agricultural University)
, 2011
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| Subjects: | |
| Online Access: |
http://repository.ipb.ac.id/handle/123456789/51940 |
Daftar Isi:
- This research was aimed to process com kernels into instant corn-grits Com kernels were milled into gnts and pregelatinized before drying to make them instant product The study showed that pre-gelBtinization step affected the degree of gelatinization of com-grits, which intum significantly affected characteristics of the product such as cooking time, degree of swelling and amount of water absorbed. Processing of com kernels into instant corn-grits yielded 60 - 63% product. Instant com grits can be cooked for 5 minutes. The shelf life of the product lasted for 12.8-13.4 months.