Improvement process of partially cooked corn grit (PCCG) preparation

Sari A. R., . and R. A. Rahman, . and R. Shukri, . and Norhayati H., . Improvement process of partially cooked corn grit (PCCG) preparation. pp. 537-546. ISSN 2231-7546

Steamed corn grits or nasi jagung is an indigenous corn-based product which is usually used to substitute rice particularly in the central part of Java and Madura regions Indonesia. However there is limited information regarding the preparation of partially cooked corn grits (PCCG). The objective of the present work was therefore to compare the preparation of PCCG in terms of characteristics and time of preparation using optimised initial moisture content in the traditional process with optimised corn particle size initial moisture content and processing temperature of the improved process. Water absorption index (WAI) water solubility index (WSI) yellowness index (YI) and resistant starch (RS) of dried PCCG as well as textural properties of rehydrated PCCG were compared between optimised PCCG prepared using traditional and improved processes to obtain the best PCCG. Results showed that the optimum initial moisture content to prepare PCCG by the traditional process was approximately 40. The optimum conditions to prepare PCCG by the improved process were 300 m corn particle size 52.33 initial moisture content and 123.67C processing temperature. PCCG prepared using the improved process had higher values of YI (99.51) and RS (3.65 g/100 g) but lower WAI value (3.74) than YI (95.78) RS (1.96 g/100 g) and WAI (3.96) of PCCG prepared using the traditional process. The textural properties of rehydrated PCCG except for adhesiveness and cohesiveness prepared using the improved process were not different from those of PCCG prepared using the traditional process. The improved process also had a shorter preparation time of PCCG which was 4-6 h as compared to normally 3-4 d in the traditional process. Therefore a more rapid process with more consistent qualities for preparing PCCG will be of benefit to the target population.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(02)%202019/(19).p...

Abstract

Steamed corn grits or nasi jagung is an indigenous corn-based product which is usually used to substitute rice particularly in the central part of Java and Madura regions Indonesia. However there is limited information regarding the preparation of partially cooked corn grits (PCCG). The objective of the present work was therefore to compare the preparation of PCCG in terms of characteristics and time of preparation using optimised initial moisture content in the traditional process with optimised corn particle size initial moisture content and processing temperature of the improved process. Water absorption index (WAI) water solubility index (WSI) yellowness index (YI) and resistant starch (RS) of dried PCCG as well as textural properties of rehydrated PCCG were compared between optimised PCCG prepared using traditional and improved processes to obtain the best PCCG. Results showed that the optimum initial moisture content to prepare PCCG by the traditional process was approximately 40. The optimum conditions to prepare PCCG by the improved process were 300 m corn particle size 52.33 initial moisture content and 123.67C processing temperature. PCCG prepared using the improved process had higher values of YI (99.51) and RS (3.65 g/100 g) but lower WAI value (3.74) than YI (95.78) RS (1.96 g/100 g) and WAI (3.96) of PCCG prepared using the traditional process. The textural properties of rehydrated PCCG except for adhesiveness and cohesiveness prepared using the improved process were not different from those of PCCG prepared using the traditional process. The improved process also had a shorter preparation time of PCCG which was 4-6 h as compared to normally 3-4 d in the traditional process. Therefore a more rapid process with more consistent qualities for preparing PCCG will be of benefit to the target population.

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Item Type:	Article
AGROVOC Term:	Oryza sativa
AGROVOC Term:	Rice
AGROVOC Term:	Zea mays
AGROVOC Term:	Prepared foods
AGROVOC Term:	Food processing
AGROVOC Term:	Methods
AGROVOC Term:	Heat treatment
AGROVOC Term:	Moisture content
AGROVOC Term:	Absorption
AGROVOC Term:	Solubility
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8080

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