Effects of pre-treatments prior drying on Young Corn Kernel Instant (YCKI)

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DC Field	Value	Language
dc.contributor.author	Limonu, Marleni
dc.contributor.author	Sugiyono
dc.contributor.author	Kusnandar, Feri
dc.date.accessioned	2011-05-31T04:09:57Z
dc.date.available	2011-05-31T04:09:57Z
dc.date.issued	2008
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/45729
dc.description.abstract	The objective of this research was to study the effects of pre-gelatinization and freezing processes on physico-chemical characteristics of young corn kernel instant. The results showed that pre-gelatinization and slow freezing processes significantly affected bulk density, rehidration capacity, hardness and cooking time of young corn kernel instant. The study of water sorption isothermic showed that the product had a sigmoid curve. Based on this curve, shelf life of the product had been calculated. The YCKI waxy, YCKI Flint, and YCKI Sweet products packed in alufo had shelf life of 7.2, 12.1 and 13.8 months respectively. Key words: young corn kernel instant, pre-gelatinization,slow freezing, drying, water sorption isothermic, shelf life	en
dc.publisher	IPB (Bogor Agricultural University)
dc.title	Effects of pre-treatments prior drying on Young Corn Kernel Instant (YCKI)	en
dc.title.alternative	Jurnal Teknologi dan Industri Pangan Vol XIX No 2 Tahun 2008	en
Appears in Collections:	Jurnal Teknologi dan Industri Pangan

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J. Tekno dan industri pangan, vol 19 no 2 tahun 2008 - Effect of pre-tretments prior drying.doc	Abstract	24.5 kB	Microsoft Word	View/Open
J. Tekno dan industri pangan, vol 19 no 2 tahun 2008 - Effect of pre-tretments prior drying.pdf	journal	22.74 kB	Adobe PDF	View/Open

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