Announcement
Starting on July 4, 2018 the Indonesian Publication Index (IPI) has been acquired by the Ministry of Research Technology and Higher Education (RISTEKDIKTI) called GARUDA Garba Rujukan Digital (http://garuda.ristekdikti.go.id)
For further information email to portalgaruda@gmail.com

Thank you
Logo IPI  
Journal > Jurnal Teknologi Dan Industri Pangan > OptimationStudy of Processing Technology of Instant Corn Grits

 

Full Text PDF (4,378 kb)
Jurnal Teknologi Dan Industri Pangan
Vol 15, No 2 (2004): Jurnal Teknologi dan Industri Pangan
OptimationStudy of Processing Technology of Instant Corn Grits
Article Info   ABSTRACT
Published date:
17 May 2010
 
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.
Copyrights © 2010