The Use of Pregelatinized Sweetcorn (Zea mays Saccharata Sturt.) in The Production of Instant Corn Bakwan flour Mix

Abstract Instant corn bakwan flour is a mixture of various flours with mixed spices so that it practical in its production. This study aimed to determine the effect pregelatinized sweet substitution on physicochemical properties instant flour. The research method used completely randomized design (CRD) 6 treatments, namely 0% as control (T0), 5% (T1), 10% (T2), 15% (T3), 20% (T4), and 25% (T5). Each treatment was repeated 3 times. data obtained were processed using statistical tests further Duncan Multiple Range Test (DMRT). results this physical showed value bulk density ranged from 0,77-0,79 g/ml, water absorption capacity 165,67-187,67%, solubility 74,67-88,50%. chemical content 10,67-11,67%, ash 0,58-1,08%, fat wash 1,03-4,73%, protein 9,65-10,49%, carbohydrate 73,53-77,15%.. increased solubility, content, β carotene