@article{._Soekarto_Hariyadi_Supryadi_2010, title={OptimationStudy of Processing Technology of Instant Corn Grits}, volume={15}, url={https://jurnal.ipb.ac.id/index.php/jtip/article/view/554}, abstractNote={<div>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.<br /><br /> <strong>Key words</strong> : Pre-gelatinization, instant, corn-grits.</div&gt;}, number={2}, journal={Jurnal Teknologi dan Industri Pangan}, author={.Sugiyono and SoekartoSoewarno T and Hariyadi, Purwiyatno and Supryadi, Agus}, year={2010}, month={May}, pages={119} }