Corn rice is increasingly gaining attention as an alternative staple food that is rich in nutrients and has health benefits. In some areas of Indonesia, such as Madura, corn rice has long been consumed as part of the local culinary tradition. Its high nutritional content and gluten-free nature make corn rice a healthier choice, especially for people with gluten intolerance and those who want to reduce the risk of chronic diseases. Usually the preferred corn rice is corn rice that is cooked into corn rice which has a yellowish color, a slightly distinctive corn aroma, a slightly sticky texture, & a slightly strong sweet taste.
Based on research, corn rice contains carbohydrates, fiber, and various important nutrients such as iron, zinc, magnesium, phosphorus, potassium, and vitamins (A, B, E, K). In addition, the low glycemic index of corn rice makes it safer for consumption by people with type 2 diabetes and those who maintain a healthy diet. The micronutrient enrichment process in corn rice also makes it a cost-effective food solution in developing countries.
Corn Rice Making Process
Corn rice production goes through various stages to ensure good quality and in accordance with consumer preferences. Here are the main steps in its manufacture:
- Corn Selection and Sorting High-quality corn is selected and sorted to ensure that only the best raw materials are used.
- Milling and Sieving Corn is milled to standard sizes, then sieved to obtain uniform results.
- Washing and Soaking The washing and soaking process is carried out to remove dirt and improve the quality of the corn before cooking.
- Steaming and Drying Corn is steamed to improve texture and taste, then dried to reduce water content.
- Boiling and Cooling Boiling ensures even cooking, while cooling is carried out before the packaging process.
- Packaging The final product is well packaged to maintain quality and extend shelf life.
Factors Determining the Quality of Corn Rice Several factors influence the final quality of corn rice, including:
- Pregelatinization Process, which determines mass density, porosity, and water absorption.
- Corn Variety, which affects the physical characteristics and taste of corn rice.
- Production Scale, which can affect the texture and physical quality but still maintains the stability of taste.
With the right processing, corn rice can be cooked directly (boiled or cooked with a rice cooker) and consumed with other side dishes. Corn rice is not only an alternative food to replace rice, but also has the potential to be created in various forms of processed foods such as tiwul, cakes and soups. This innovation makes corn rice one of the local food solutions that has high nutritional value and can increase food security in Indonesia.
Source:
Hidayat, K., , A., Asfan, D., & Nursiyam, U. (2020). Designing Instant Corn Rice Using the Product Design Phase of Quality Function Deployment. IOP Conference Series: Earth and Environmental Science, 515. https://doi.org/10.1088/1755-1315/515/1/012068.
Kumalasari, R., Ekafitri, R., & Indrianti, N. (2017). Quality Assessment of Physical and Organoleptic Instant Corn Rice on Scale-Up Process. IOP Conference Series: Earth and Environmental Science, 101. https://doi.org/10.1088/1755-1315/101/1/012025.
Layuk, P., Salamba, H., Lintang, M., Karouw, S., & Abdullah, N. (2021). Characteristics of instant rice in several corn varieties. IOP Conference Series: Earth and Environmental Science, 807. https://doi.org/10.1088/1755-1315/807/2/022057.
Siyuan, S., Tong, L., & Liu, R. (2018). Corn phytochemicals and their health benefits. Food Science and Human Wellness. https://doi.org/10.1016/J.FSHW.2018.09.003.
