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http://repository.ipb.ac.id/handle/123456789/51940| Title: | Kajian optimasi teknologi pengolahan beras jagung instan |
| Authors: | Supriadi, Agus Hariyadi, Purwiyatno Soekarto, Soewarno T. Sugiyono |
| Keywords: | Bogor Agricultural University (IPB) corn-grits instant Pre-getatinization |
| Issue Date: | 2004 |
| Publisher: | IPB (Bogor Agricultural University) |
| 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. |
| URI: | http://repository.ipb.ac.id/handle/123456789/51940 |
| Appears in Collections: | Faculty of Agricultural Technology |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| sugiyono_.doc | Abstract | 63.61 kB | Microsoft Word | View/Open |
| sugiyono_.pdf | Full Text | 929.93 kB | Adobe PDF | View/Open |
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