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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| Format: | Conference or Workshop Item |
| Language: | English |
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Faculty of Engineering, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50105/ http://psasir.upm.edu.my/id/eprint/50105/1/10.pdf |
| _version_ | 1848851462366429184 |
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| author | Sari, Anjar Ruspita Abdul Rahman, Russly Shukri, Radhiah Hussain, Norhayati |
| author_facet | Sari, Anjar Ruspita Abdul Rahman, Russly Shukri, Radhiah Hussain, Norhayati |
| author_sort | Sari, Anjar Ruspita |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T10:22:34Z |
| format | Conference or Workshop Item |
| id | upm-50105 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:22:34Z |
| publishDate | 2016 |
| publisher | Faculty of Engineering, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| spellingShingle | Sari, Anjar Ruspita Abdul Rahman, Russly Shukri, Radhiah Hussain, Norhayati Optimization process of partially cooked corn grits (PCCG) by response surface methodology |
| title | 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_short | 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 |
| url | http://psasir.upm.edu.my/id/eprint/50105/ http://psasir.upm.edu.my/id/eprint/50105/ http://psasir.upm.edu.my/id/eprint/50105/1/10.pdf |