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The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok')


Citation

Kyaw, Z.Y. and Cheow, C.S. and Yu, S.Y. and Dzulkifly, M.H. (2001) The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok'). Journal of Food Quality, 24 (3). pp. 181-194. ISSN 0146-9428

Abstract

The effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of fried keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM). Linear expansion of keropok made with wheat starch increased with increasing steaming temperature, but that of keropok made with tapioca starch decreased with increasing steaming temperature. The linear expansion results correlate with the sensory evaluation of the products. fs25.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Biotechnology
DOI Number: https://doi.org/10.1111/j.1745-4557.2001.tb00601.x
Publisher: Food and Nutrition Press
Keywords: Pressure cooking; Fish cracker; Keropok; Microstructure; Starch; Wheat starch; Tapioca starch; Expansion; Steaming temperature
Depositing User: Ms. Zaimah Saiful Yazan
Date Deposited: 04 Jul 2025 08:23
Last Modified: 04 Jul 2025 08:23
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1745-4557.2001.tb00601.x
URI: http://psasir.upm.edu.my/id/eprint/116750
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