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标题：Effects of Freezing and Drying Methods on the Characteristics of Instant Corn Grits
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作者：Hernawaty Husain ; Tien R Muchtadi ; Sugiyono . 等
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2006
卷号：17
期号：3
页码：188
DOI：10.6066/443
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：Bassang is a traditional food of Makassar mainly made of corn grits. The food takes about 23 hours of traditional preparation. This lengthy process leads to a need for a technological innovation for a quicker preparation. In this study corn kernels were ground into grits. The corn grits were then gelatinized, frozen and dried using cabinet, fluidized bed, oven, and vacuum dryers. Soaking of kernels in 1% sodium citric followed by slow freezing yielded better results compared to soaking in calcium chloride followed by steaming and quick freezing. Oven drying yielded better results compared to cabinet, vacuum and fluidized bed drying, in relation to the porous characteristics and rehidration time. Instant corn grits can be cooked for 7 minutes. Key words : corn, bassang, drying, instant.
关键词：corn; bassang; drying; instant