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

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/45729

Title:	Effects of pre-treatments prior drying on Young Corn Kernel Instant (YCKI)
Other Titles:	Jurnal Teknologi dan Industri Pangan Vol XIX No 2 Tahun 2008
Authors:	Limonu, Marleni Sugiyono Kusnandar, Feri
Issue Date:	2008
Publisher:	IPB (Bogor Agricultural University)
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
URI:	http://repository.ipb.ac.id/handle/123456789/45729
Appears in Collections:	Jurnal Teknologi dan Industri Pangan

Files in This Item:

File	Description	Size	Format
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

DSpace JSPUI