Effect of duration and steaming cycle on nutritional value and functional properties of instant fried corn rice

Abstract

Food is not only seen as products for nutritional needs but also as products with functional properties that are beneficial for health. Corn has the potential benefit of local food to be developed as an alternative staple food. In addition to having good nutritional value and functional properties, the availability of corn in certain areas is ubiquitous. This study aimed to observe variables consisting of a different method of steaming on the characteristics of nutritional value and functional properties of Instant Fried Corn Rice. Data were analysed in triplicates using a completely randomized design and post analysed using Duncan’s multiple range test. The results showed that the steaming time of 30 mins for 1, 2, and 3 times has a shorter cooking time, greater rehydration ratio, and water absorption and tends to be lower in volume expansion compared to 15 mins, 20 mins, and 25 mins of steaming time. The treatment with 1-cycle of steaming had a dietary fibre content of 13.80% db, significantly higher than the 2-cycle and 3-cycle steaming process. The 2-cycle treatment had a carotene content of 61.79 µg/g, higher than 1-cycle and 3-cycle.