The potential for developing local corn from East Nusa Tenggara as raw material for indigenous cuisine and processed products: A mini-review
| Autor: | A Hamaisa, T Estiasih, W D R Putri, K Fibrianto |
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| Rok vydání: | 2021 |
| Zdroj: | IOP Conference Series: Earth and Environmental Science. 924:012039 |
| ISSN: | 1755-1315 1755-1307 |
| DOI: | 10.1088/1755-1315/924/1/012039 |
| Popis: | East Nusa Tenggara is one of the provinces in Indonesia that uses corn as staple food. Bose corn is an indigenous cuisine for people on the island of Timor, East Nusa Tenggara province. The corn used as raw material for this indigenous cuisine is generally local varieties. Local varieties of corn contain high amylose, so it takes a long time to cook. Starch modification is an instantization method which can be used to shorten its cooking time. Nixtamalization and pregelatinization are simple starch modification methods that can be applied by the community using a certain level of calcium hydroxide and appropriate cooking times. Bose corn is one of the indigenous cuisine processing products using local raw materials that can be developed as an instant food. |
| Databáze: | OpenAIRE |
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