文章基本信息

标题：OptimationStudy of Processing Technology of Instant Corn Grits
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作者：Sugiyono . ; Soewarno T Soekarto ; Purwiyatno Hariyadi 等
期刊名称：Jurnal Teknologi Dan Industri Pangan
印刷版ISSN：2087-751X
出版年度：2004
卷号：15
期号：2
页码：119
DOI：10.6066/554
语种：English
出版社：Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI
摘要：This research was aimed to process corn kernels into instant corn-grits. Corn kernels were milled into grits and pregelatinized before drying to make them instant product. The study showed that pre-gelatinization step affected the degree of gelatinization of corn-grits, which inturn significantly affected characteristics of the product such as cooking time, degree of swelling and amount of water absorbed. Processing of corn kernels into instant corn-grits yielded 60 Ã¢â‚¬â€œ 63% product. Instant corn grits can be cooked for 5 minutes. The shelf life of the product lasted for 12.8 Ã¢â‚¬â€œ 13.4 months. Key words : Pre-gelatinization, instant, corn-grits.
关键词：Pre-gelatinization; instant; corn-grits.