Abstract
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 – 63% product. Instant corn grits can be cooked for 5 minutes. The shelf life of the product lasted for 12.8 – 13.4 months.
Key words : Pre-gelatinization, instant, corn-grits.
Key words : Pre-gelatinization, instant, corn-grits.
Authors
.S., SoekartoS. T., HariyadiP., & SupryadiA. (2010). OptimationStudy of Processing Technology of Instant Corn Grits. Jurnal Teknologi Dan Industri Pangan, 15(2), 119. Retrieved from https://jai.ipb.ac.id/index.php/jtip/article/view/554
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