The effect of instanization methods on rehydrated instant bose characteristics

Abstract

Bose is a typical food from East Nusa Tenggara which is made from a mixture of corn and beans. The process of making bose requires a relatively long time. Instanization is a technology that can be applied to shorten the process of preparing bose corn before can be consumed. This study aims to determine the effect of the cooking methods in the instanization process on the physical and chemical properties of rehydrated instant bose corn. The factors tested were cooking methods: mixed and boiled-steamed; mixed and boiled-autoclaved; mixed and steamed-autoclaved; unmixed and boiled-steamed; unmixed and boiled-autoclaved; unmixed and steamed-autoclaved. The mixed and boiled-autoclaved method produced the best physical properties of instant bose corn compared to other treatments. This instant bose corn had 6.34 minutes of rehydration time, 4.45 of rehydration ratio, 190.01% of volume expansion, 261.65 N of hardness and contains of 3.41% of protein, 0.56 mg/100 g of iron and 0.42% of fat.