OptimationStudy of Processing Technology of Instant Corn Grits

  • Sugiyono .
  • Soewarno T Soekarto
  • Purwiyatno Hariyadi
  • Agus Supryadi
Keywords: Pre-gelatinization, instant, corn-grits.


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.
How to Cite
., S., Soekarto, S. T., Hariyadi, P., & Supryadi, A. (2010). OptimationStudy of Processing Technology of Instant Corn Grits. Jurnal Teknologi Dan Industri Pangan, 15(2), 119. Retrieved from https://jma.journal.ipb.ac.id/index.php/jtip/article/view/554