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Optimization process of partially cooked corn grits (PCCG) by response surface methodology

Corn is used as a staple food to substitute rice by processing it into steamed corn grits, especially in Central Java and Madura region, Indonesia. However, the traditional preparation is time consuming as it takes 3-4 days. The objective of this study is to identify the optimum particle size (0.3-1...

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Main Authors: Sari, Anjar Ruspita, Abdul Rahman, Russly, Shukri, Radhiah, Hussain, Norhayati
Format: Conference or Workshop Item
Language:English
Published: Faculty of Engineering, Universiti Putra Malaysia 2016
Online Access:http://psasir.upm.edu.my/id/eprint/50105/1/10.pdf
http://psasir.upm.edu.my/id/eprint/50105/
http://cafei.upm.edu.my/home.php?&value=2016
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spelling my.upm.eprints.501052017-02-01T05:02:42Z http://psasir.upm.edu.my/id/eprint/50105/ Optimization process of partially cooked corn grits (PCCG) by response surface methodology Sari, Anjar Ruspita Abdul Rahman, Russly Shukri, Radhiah Hussain, Norhayati Corn is used as a staple food to substitute rice by processing it into steamed corn grits, especially in Central Java and Madura region, Indonesia. However, the traditional preparation is time consuming as it takes 3-4 days. The objective of this study is to identify the optimum particle size (0.3-1.4mm), initial moisture content (40-60%) and temperature (115-126°C) during processing with respect to the quality of corn grits using response surface methodology (RSM). Yellowness index (YI), resistant starch (RS) and resilience were used as responses because they had high R2 (0.92, 0.94 and 0.97 respectively). The results indicated that particle size and initial moisture content contributed significantly (p<0.05) on YI, water absorption index (WAI) and water solubility index (WSI). Moreover, temperature significantly (p<0.05) affected the RS. The optimum processing conditions for particle size, initial moisture content and temperature were 0.30 mm, 52.33 % and 123.67°C with 0.93 of overall desirability. The optimum processing conditions had a shorter preparation time of PCCG which is less than a day. Faculty of Engineering, Universiti Putra Malaysia 2016 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50105/1/10.pdf Sari, Anjar Ruspita and Abdul Rahman, Russly and Shukri, Radhiah and Hussain, Norhayati (2016) Optimization process of partially cooked corn grits (PCCG) by response surface methodology. In: 3rd International Conference on Agricultural and Food Engineering (CAFEi 2016), 23-25 Aug. 2016, Seri Pacific Hotel, Kuala Lumpur, Malaysia. (pp. 177-183). http://cafei.upm.edu.my/home.php?&value=2016
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Corn is used as a staple food to substitute rice by processing it into steamed corn grits, especially in Central Java and Madura region, Indonesia. However, the traditional preparation is time consuming as it takes 3-4 days. The objective of this study is to identify the optimum particle size (0.3-1.4mm), initial moisture content (40-60%) and temperature (115-126°C) during processing with respect to the quality of corn grits using response surface methodology (RSM). Yellowness index (YI), resistant starch (RS) and resilience were used as responses because they had high R2 (0.92, 0.94 and 0.97 respectively). The results indicated that particle size and initial moisture content contributed significantly (p<0.05) on YI, water absorption index (WAI) and water solubility index (WSI). Moreover, temperature significantly (p<0.05) affected the RS. The optimum processing conditions for particle size, initial moisture content and temperature were 0.30 mm, 52.33 % and 123.67°C with 0.93 of overall desirability. The optimum processing conditions had a shorter preparation time of PCCG which is less than a day.
format Conference or Workshop Item
author Sari, Anjar Ruspita
Abdul Rahman, Russly
Shukri, Radhiah
Hussain, Norhayati
spellingShingle Sari, Anjar Ruspita
Abdul Rahman, Russly
Shukri, Radhiah
Hussain, Norhayati
Optimization process of partially cooked corn grits (PCCG) by response surface methodology
author_facet Sari, Anjar Ruspita
Abdul Rahman, Russly
Shukri, Radhiah
Hussain, Norhayati
author_sort Sari, Anjar Ruspita
title Optimization process of partially cooked corn grits (PCCG) by response surface methodology
title_short Optimization process of partially cooked corn grits (PCCG) by response surface methodology
title_full Optimization process of partially cooked corn grits (PCCG) by response surface methodology
title_fullStr Optimization process of partially cooked corn grits (PCCG) by response surface methodology
title_full_unstemmed Optimization process of partially cooked corn grits (PCCG) by response surface methodology
title_sort optimization process of partially cooked corn grits (pccg) by response surface methodology
publisher Faculty of Engineering, Universiti Putra Malaysia
publishDate 2016
url http://psasir.upm.edu.my/id/eprint/50105/1/10.pdf
http://psasir.upm.edu.my/id/eprint/50105/
http://cafei.upm.edu.my/home.php?&value=2016
_version_ 1643834564552949760
score 13.211869

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