Cooking time modulation on pre-gelatinization as a method of instant bose corn production

Abstract

East Nusa Tenggara is well-known in Indonesia for its high corn yield. Bose is a processed dish made from corn and rice popular in East Nusa Tenggara. This research aims to discover the effect of the cooking time modulation on pre-gelatinization as an instant bose production. The physicochemical approach was analyzed by proximate composition, hardness, water absorption, cooking time, amylography, and microstructure following pre-gelatinization with cooking time modulation (60, 90, 120, 150, and 180 minutes) using a completely randomized design. The result showed that five cooking time modulations were insignificantly affected by decreasing protein, fat, starch, amylose, and amylopectin contents (p<0.05). The lowest hardness value was presented at instant bose corn with 150 minutes of cooking time during pre-gelatinization (178.2 N). In contrast, the highest hardness value was produced at 60 minutes of cooking time (848.87 N). The effect of cooking time modulation during pre-gelatinization on the formation of crystalline amylose–lipid complexes were investigated using XRD. Peak viscosity increased with cooking time from 60 to 180 minutes during pre-gelatinization. Starch granules with a cooking time of 60 minutes during pre-gelatinization showed a surface that was still smooth on granules. The pre-gelatinization cooking time for instant bose corn is recommended between 60 and 120 minutes. The cooking time during pre-gelatinization does not significantly affect the amount of nutrients retained.