Modifikasi Sifat Fungsional Pati Jagung (Zea Mays) dan Aplikasinya untuk Perbaikan Kualitas Mi Jagung

Abstract

Corn is one of important crops in Indonesia. The alternative usage of corn as human food is processed into corn noodle. Research and development of processing technology of corn noodle has been initiated by researchers in IPB, but the corn noodle has not met consumer's satisfaction, especially when the corn noodie was processed into dried corn noodle. The corn noodle was still slightly breakable when dry and had higher cooking loss and less elastic when cooked. Alternative to overcome these problems is by substituting partially the corn flour by physically heat moisture treated (HMT) corn starch