Please use this identifier to cite or link to this item: http://www.repository.rmutt.ac.th/xmlui/handle/123456789/1277
Title: Processing qpm corn ‘Srikandi Putih’ varieties as a staple foods substitute for rice with long durability without preservatives
Authors: Deslaknyo Wisnu Hanjagi, Milatul Ulfa, and Saefihim
Keywords: Corn
staple foods
instant
white
durable
Issue Date: 2013
Publisher: Rajamangala University of Technology Thanyaburi Faculty of Mass Communication Technology
Abstract: In Indonesia, the use of corn (Zea mays) as a staple food source is low. Communities argues that corn is the food of the lower classes, in contrast to paddy (Oriza sativa). This is because the value of fresh corn are quite low with a different texture to the rice, though corn has a higher nutritional value than rice. Adding value to corn as a qualified staple food in the community is required by processing corn into ready-made household products, such as instant rice. Corn used for manufacture is corn with high protein quality (QPM), namely the ‘Srikandi Putih’ varieties. Unlike yellow corn, texture of ‘Srikandi Putih’ instant rice like white-colored grains. White color will give the impression of sterile food. This color will attract the public to food diversification because white are symbolizes purity, cleanliness, and freedom. Instant rice from these materials can survive for more than five years.
Description: ACA2013Thanyaburi: Blooming Color for Life December 11-14, 2013
URI: http://www.repository.rmutt.ac.th/dspace/handle/123456789/1277
Appears in Collections:ประชุมวิชาการ (Proceedings - MCT)

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