RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia
Abstract Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food is prepared from the pena' muti' fatu white corn variety. This study a...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Hamaisa, Atika [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Anmerkung: |
© The Author(s) 2022 |
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| Übergeordnetes Werk: |
Enthalten in: Journal of ethnic foods - London : BMC, 2014, 9(2022), 1 vom: 28. Juni |
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| Übergeordnetes Werk: |
volume:9 ; year:2022 ; number:1 ; day:28 ; month:06 |
| Links: |
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| DOI / URN: |
10.1186/s42779-022-00140-9 |
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SPR050819305 |
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| 520 | |a Abstract Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food is prepared from the pena' muti' fatu white corn variety. This study aimed to compare the physicochemical properties of jagung bose to whole corn of the pena' muti' fatu variety. Physicochemical properties analysis consisted of amino acids, functional groups, dietary fiber, proximate, crystallinity, starch granule shape, and pasting properties. In this study, the samples of jagung bose and corn of pena' muti fatu were obtained from the natives in East Nusa Tenggara. Jagung bose was prepared by pounding the kernel to remove the pericarp. The samples were ground and analyzed for physicochemical characteristics, and the data were analyzed by t test. The results showed that whole corn and jagung bose had high amylose and crystallinity and revealed an A-type starch crystal structure. The whole corn had more protein, fat, amylopectin, fiber, and ash but lower starch and amylose content than jagung bose. Starch granules of whole corn and jagung bose were polygonal shape with a smooth surface. The pericarp removal and pounding by adding some water resulted in different pasting properties. The peak, final, and breakdown viscosity and pasting and gelatinization temperatures of whole corn were higher than those of jagung bose. The setback viscosity of jagung bose was lower than that of whole corn, which meant the viscosity was maintained high during cooling. The high gelatinization temperature and crystallinity of jagung bose required a long cooking time. | ||
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10.1186/s42779-022-00140-9 doi (DE-627)SPR050819305 (SPR)s42779-022-00140-9-e DE-627 ger DE-627 rakwb eng Hamaisa, Atika verfasserin aut RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food is prepared from the pena' muti' fatu white corn variety. This study aimed to compare the physicochemical properties of jagung bose to whole corn of the pena' muti' fatu variety. Physicochemical properties analysis consisted of amino acids, functional groups, dietary fiber, proximate, crystallinity, starch granule shape, and pasting properties. In this study, the samples of jagung bose and corn of pena' muti fatu were obtained from the natives in East Nusa Tenggara. Jagung bose was prepared by pounding the kernel to remove the pericarp. The samples were ground and analyzed for physicochemical characteristics, and the data were analyzed by t test. The results showed that whole corn and jagung bose had high amylose and crystallinity and revealed an A-type starch crystal structure. The whole corn had more protein, fat, amylopectin, fiber, and ash but lower starch and amylose content than jagung bose. Starch granules of whole corn and jagung bose were polygonal shape with a smooth surface. The pericarp removal and pounding by adding some water resulted in different pasting properties. The peak, final, and breakdown viscosity and pasting and gelatinization temperatures of whole corn were higher than those of jagung bose. The setback viscosity of jagung bose was lower than that of whole corn, which meant the viscosity was maintained high during cooling. The high gelatinization temperature and crystallinity of jagung bose required a long cooking time. Ethnic food (dpeaa)DE-He213 Indonesia (dpeaa)DE-He213 Pericarp (dpeaa)DE-He213 Physicochemical properties (dpeaa)DE-He213 Estiasih, Teti (orcid)0000-0001-6638-1086 aut Putri, Widya Dwi Rukmi aut Fibrianto, Kiki aut Enthalten in Journal of ethnic foods London : BMC, 2014 9(2022), 1 vom: 28. Juni (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:9 year:2022 number:1 day:28 month:06 https://dx.doi.org/10.1186/s42779-022-00140-9 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 28 06 |
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10.1186/s42779-022-00140-9 doi (DE-627)SPR050819305 (SPR)s42779-022-00140-9-e DE-627 ger DE-627 rakwb eng Hamaisa, Atika verfasserin aut RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food is prepared from the pena' muti' fatu white corn variety. This study aimed to compare the physicochemical properties of jagung bose to whole corn of the pena' muti' fatu variety. Physicochemical properties analysis consisted of amino acids, functional groups, dietary fiber, proximate, crystallinity, starch granule shape, and pasting properties. In this study, the samples of jagung bose and corn of pena' muti fatu were obtained from the natives in East Nusa Tenggara. Jagung bose was prepared by pounding the kernel to remove the pericarp. The samples were ground and analyzed for physicochemical characteristics, and the data were analyzed by t test. The results showed that whole corn and jagung bose had high amylose and crystallinity and revealed an A-type starch crystal structure. The whole corn had more protein, fat, amylopectin, fiber, and ash but lower starch and amylose content than jagung bose. Starch granules of whole corn and jagung bose were polygonal shape with a smooth surface. The pericarp removal and pounding by adding some water resulted in different pasting properties. The peak, final, and breakdown viscosity and pasting and gelatinization temperatures of whole corn were higher than those of jagung bose. The setback viscosity of jagung bose was lower than that of whole corn, which meant the viscosity was maintained high during cooling. The high gelatinization temperature and crystallinity of jagung bose required a long cooking time. Ethnic food (dpeaa)DE-He213 Indonesia (dpeaa)DE-He213 Pericarp (dpeaa)DE-He213 Physicochemical properties (dpeaa)DE-He213 Estiasih, Teti (orcid)0000-0001-6638-1086 aut Putri, Widya Dwi Rukmi aut Fibrianto, Kiki aut Enthalten in Journal of ethnic foods London : BMC, 2014 9(2022), 1 vom: 28. Juni (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:9 year:2022 number:1 day:28 month:06 https://dx.doi.org/10.1186/s42779-022-00140-9 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 28 06 |
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10.1186/s42779-022-00140-9 doi (DE-627)SPR050819305 (SPR)s42779-022-00140-9-e DE-627 ger DE-627 rakwb eng Hamaisa, Atika verfasserin aut RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food is prepared from the pena' muti' fatu white corn variety. This study aimed to compare the physicochemical properties of jagung bose to whole corn of the pena' muti' fatu variety. Physicochemical properties analysis consisted of amino acids, functional groups, dietary fiber, proximate, crystallinity, starch granule shape, and pasting properties. In this study, the samples of jagung bose and corn of pena' muti fatu were obtained from the natives in East Nusa Tenggara. Jagung bose was prepared by pounding the kernel to remove the pericarp. The samples were ground and analyzed for physicochemical characteristics, and the data were analyzed by t test. The results showed that whole corn and jagung bose had high amylose and crystallinity and revealed an A-type starch crystal structure. The whole corn had more protein, fat, amylopectin, fiber, and ash but lower starch and amylose content than jagung bose. Starch granules of whole corn and jagung bose were polygonal shape with a smooth surface. The pericarp removal and pounding by adding some water resulted in different pasting properties. The peak, final, and breakdown viscosity and pasting and gelatinization temperatures of whole corn were higher than those of jagung bose. The setback viscosity of jagung bose was lower than that of whole corn, which meant the viscosity was maintained high during cooling. The high gelatinization temperature and crystallinity of jagung bose required a long cooking time. Ethnic food (dpeaa)DE-He213 Indonesia (dpeaa)DE-He213 Pericarp (dpeaa)DE-He213 Physicochemical properties (dpeaa)DE-He213 Estiasih, Teti (orcid)0000-0001-6638-1086 aut Putri, Widya Dwi Rukmi aut Fibrianto, Kiki aut Enthalten in Journal of ethnic foods London : BMC, 2014 9(2022), 1 vom: 28. Juni (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:9 year:2022 number:1 day:28 month:06 https://dx.doi.org/10.1186/s42779-022-00140-9 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 28 06 |
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10.1186/s42779-022-00140-9 doi (DE-627)SPR050819305 (SPR)s42779-022-00140-9-e DE-627 ger DE-627 rakwb eng Hamaisa, Atika verfasserin aut RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food is prepared from the pena' muti' fatu white corn variety. This study aimed to compare the physicochemical properties of jagung bose to whole corn of the pena' muti' fatu variety. Physicochemical properties analysis consisted of amino acids, functional groups, dietary fiber, proximate, crystallinity, starch granule shape, and pasting properties. In this study, the samples of jagung bose and corn of pena' muti fatu were obtained from the natives in East Nusa Tenggara. Jagung bose was prepared by pounding the kernel to remove the pericarp. The samples were ground and analyzed for physicochemical characteristics, and the data were analyzed by t test. The results showed that whole corn and jagung bose had high amylose and crystallinity and revealed an A-type starch crystal structure. The whole corn had more protein, fat, amylopectin, fiber, and ash but lower starch and amylose content than jagung bose. Starch granules of whole corn and jagung bose were polygonal shape with a smooth surface. The pericarp removal and pounding by adding some water resulted in different pasting properties. The peak, final, and breakdown viscosity and pasting and gelatinization temperatures of whole corn were higher than those of jagung bose. The setback viscosity of jagung bose was lower than that of whole corn, which meant the viscosity was maintained high during cooling. The high gelatinization temperature and crystallinity of jagung bose required a long cooking time. Ethnic food (dpeaa)DE-He213 Indonesia (dpeaa)DE-He213 Pericarp (dpeaa)DE-He213 Physicochemical properties (dpeaa)DE-He213 Estiasih, Teti (orcid)0000-0001-6638-1086 aut Putri, Widya Dwi Rukmi aut Fibrianto, Kiki aut Enthalten in Journal of ethnic foods London : BMC, 2014 9(2022), 1 vom: 28. Juni (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:9 year:2022 number:1 day:28 month:06 https://dx.doi.org/10.1186/s42779-022-00140-9 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 28 06 |
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10.1186/s42779-022-00140-9 doi (DE-627)SPR050819305 (SPR)s42779-022-00140-9-e DE-627 ger DE-627 rakwb eng Hamaisa, Atika verfasserin aut RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier © The Author(s) 2022 Abstract Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food is prepared from the pena' muti' fatu white corn variety. This study aimed to compare the physicochemical properties of jagung bose to whole corn of the pena' muti' fatu variety. Physicochemical properties analysis consisted of amino acids, functional groups, dietary fiber, proximate, crystallinity, starch granule shape, and pasting properties. In this study, the samples of jagung bose and corn of pena' muti fatu were obtained from the natives in East Nusa Tenggara. Jagung bose was prepared by pounding the kernel to remove the pericarp. The samples were ground and analyzed for physicochemical characteristics, and the data were analyzed by t test. The results showed that whole corn and jagung bose had high amylose and crystallinity and revealed an A-type starch crystal structure. The whole corn had more protein, fat, amylopectin, fiber, and ash but lower starch and amylose content than jagung bose. Starch granules of whole corn and jagung bose were polygonal shape with a smooth surface. The pericarp removal and pounding by adding some water resulted in different pasting properties. The peak, final, and breakdown viscosity and pasting and gelatinization temperatures of whole corn were higher than those of jagung bose. The setback viscosity of jagung bose was lower than that of whole corn, which meant the viscosity was maintained high during cooling. The high gelatinization temperature and crystallinity of jagung bose required a long cooking time. Ethnic food (dpeaa)DE-He213 Indonesia (dpeaa)DE-He213 Pericarp (dpeaa)DE-He213 Physicochemical properties (dpeaa)DE-He213 Estiasih, Teti (orcid)0000-0001-6638-1086 aut Putri, Widya Dwi Rukmi aut Fibrianto, Kiki aut Enthalten in Journal of ethnic foods London : BMC, 2014 9(2022), 1 vom: 28. Juni (DE-627)835584704 (DE-600)2834226-4 2352-6181 nnns volume:9 year:2022 number:1 day:28 month:06 https://dx.doi.org/10.1186/s42779-022-00140-9 kostenfrei Volltext GBV_USEFLAG_A SYSFLAG_A GBV_SPRINGER GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_2086 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 9 2022 1 28 06 |
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retracted article: physicochemical characteristics of jagung bose, an ethnic staple food from east nusa tenggara, indonesia |
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RETRACTED ARTICLE: Physicochemical characteristics of jagung bose, an ethnic staple food from East Nusa Tenggara, Indonesia |
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Abstract Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food is prepared from the pena' muti' fatu white corn variety. This study aimed to compare the physicochemical properties of jagung bose to whole corn of the pena' muti' fatu variety. Physicochemical properties analysis consisted of amino acids, functional groups, dietary fiber, proximate, crystallinity, starch granule shape, and pasting properties. In this study, the samples of jagung bose and corn of pena' muti fatu were obtained from the natives in East Nusa Tenggara. Jagung bose was prepared by pounding the kernel to remove the pericarp. The samples were ground and analyzed for physicochemical characteristics, and the data were analyzed by t test. The results showed that whole corn and jagung bose had high amylose and crystallinity and revealed an A-type starch crystal structure. The whole corn had more protein, fat, amylopectin, fiber, and ash but lower starch and amylose content than jagung bose. Starch granules of whole corn and jagung bose were polygonal shape with a smooth surface. The pericarp removal and pounding by adding some water resulted in different pasting properties. The peak, final, and breakdown viscosity and pasting and gelatinization temperatures of whole corn were higher than those of jagung bose. The setback viscosity of jagung bose was lower than that of whole corn, which meant the viscosity was maintained high during cooling. The high gelatinization temperature and crystallinity of jagung bose required a long cooking time. © The Author(s) 2022 |
| abstractGer |
Abstract Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food is prepared from the pena' muti' fatu white corn variety. This study aimed to compare the physicochemical properties of jagung bose to whole corn of the pena' muti' fatu variety. Physicochemical properties analysis consisted of amino acids, functional groups, dietary fiber, proximate, crystallinity, starch granule shape, and pasting properties. In this study, the samples of jagung bose and corn of pena' muti fatu were obtained from the natives in East Nusa Tenggara. Jagung bose was prepared by pounding the kernel to remove the pericarp. The samples were ground and analyzed for physicochemical characteristics, and the data were analyzed by t test. The results showed that whole corn and jagung bose had high amylose and crystallinity and revealed an A-type starch crystal structure. The whole corn had more protein, fat, amylopectin, fiber, and ash but lower starch and amylose content than jagung bose. Starch granules of whole corn and jagung bose were polygonal shape with a smooth surface. The pericarp removal and pounding by adding some water resulted in different pasting properties. The peak, final, and breakdown viscosity and pasting and gelatinization temperatures of whole corn were higher than those of jagung bose. The setback viscosity of jagung bose was lower than that of whole corn, which meant the viscosity was maintained high during cooling. The high gelatinization temperature and crystallinity of jagung bose required a long cooking time. © The Author(s) 2022 |
| abstract_unstemmed |
Abstract Jagung bose is a typical corn-based staple meal from East Nusa Tenggara Province, Indonesia, which requires a considerable boiling period due to its hardness. After storage for almost one year, this staple food is prepared from the pena' muti' fatu white corn variety. This study aimed to compare the physicochemical properties of jagung bose to whole corn of the pena' muti' fatu variety. Physicochemical properties analysis consisted of amino acids, functional groups, dietary fiber, proximate, crystallinity, starch granule shape, and pasting properties. In this study, the samples of jagung bose and corn of pena' muti fatu were obtained from the natives in East Nusa Tenggara. Jagung bose was prepared by pounding the kernel to remove the pericarp. The samples were ground and analyzed for physicochemical characteristics, and the data were analyzed by t test. The results showed that whole corn and jagung bose had high amylose and crystallinity and revealed an A-type starch crystal structure. The whole corn had more protein, fat, amylopectin, fiber, and ash but lower starch and amylose content than jagung bose. Starch granules of whole corn and jagung bose were polygonal shape with a smooth surface. The pericarp removal and pounding by adding some water resulted in different pasting properties. The peak, final, and breakdown viscosity and pasting and gelatinization temperatures of whole corn were higher than those of jagung bose. The setback viscosity of jagung bose was lower than that of whole corn, which meant the viscosity was maintained high during cooling. The high gelatinization temperature and crystallinity of jagung bose required a long cooking time. © The Author(s) 2022 |
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Starch granules of whole corn and jagung bose were polygonal shape with a smooth surface. The pericarp removal and pounding by adding some water resulted in different pasting properties. The peak, final, and breakdown viscosity and pasting and gelatinization temperatures of whole corn were higher than those of jagung bose. The setback viscosity of jagung bose was lower than that of whole corn, which meant the viscosity was maintained high during cooling. 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