Kajian optimasi teknologi pengolahan beras jagung instan

Abstract

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.