Characteristics of Instant Corn Rice from Three Varieties of Corn
Payung Layuk, Herlina Salamba, Meivie Lintang

North Sulawesi Assessment Institute for Agricultural Technology

Abstract

This study aimed to assess the process of corn kernels into instant corn rice. Corn kernels are ground into pregelatinized grits by churning for 25 minutes at a temperature of 85-93 0C with a ratio of grits and water (1: 4) and then dried to become instant corn rice. The results showed that pregelatinized had an effect on yield and product characteristics such as cooking time, density of kamba, porosity and level of development. Of the three varieties studied, namely Srikandi Kuning, Provit A and Manado Kuning, the highest yield of instant corn rice was Manado Kuning at 78%. Cooking time ranges from 7-10 minutes and the development rate is 110-130%.

Keywords: Corn, Grits, Instant

Topic: Genetically Modified Foods, Food Safety, and Product Development