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Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough


Citation

Kyaw, Z. Y. and Yu, S. Y. and Cheow, C. S. and Dzulkifly, M. H. and Howell, N. K. (2001) Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough. International Journal of Food Science and Technology, 36 (7). pp. 741-747. ISSN 0950-5423; eISSN: 1365-2621

Abstract

Starch granules found at the centre of fish crackers ('keropok') which contained from 0 to 10% fish did not gelatinize after 2 h steaming. This was because of water movement from the centre to the periphery during steaming. A fish protein network started to develop in dough with a 15% fish content and this entrapped water molecules. These water molecules helped to complete gelatinization. The viscoelastic properties of 'keropok' dough increased with an increasing fish to starch ratio and also because of the formation of a fish-protein network in the dough.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
DOI Number: https://doi.org/10.1046/j.1365-2621.2001.00481.x
Publisher: Wiley
Keywords: Fish protein; Gelatinization; Microstructure; Rheological properties; Starch; Water-holding capacity
Depositing User: Ms. Zaimah Saiful Yazan
Date Deposited: 06 Mar 2025 08:07
Last Modified: 06 Mar 2025 08:07
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1046/j.1365-2621.2001.00481.x
URI: http://psasir.upm.edu.my/id/eprint/112437
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