Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method

Citation

Yu, S. Y. and Mitchell, J. R. and Abdullah, A. (1981) Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method. International Journal of Food Science & Technology, 16 (1). pp. 51-58. ISSN 0950-5423; ESSN: 1365-2621

Abstract

‘Keropok’, a traditional Malaysian snack food composed of fish and flour, was successfully prepared by extrusion. The degree of expansion of the dried product on frying was measured as a function of extruder temperature and the ratio of fish to tapioca flour in the product. It was found that expansion decreased with increasing fish content. Organoleptic evaluation indicated that the extruded products were as acceptable as those prepared using traditional methods.

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Additional Metadata

Item Type:	Article
Divisions:	Universiti Pertanian Malaysia
DOI Number:	https://doi.org/10.1111/j.1365-2621.1981.tb00995.x
Publisher:	Institute of Food Science and Technology
Keywords:	Keropok; Fish crackers; Extrusion
Depositing User:	Nabilah Mustapa
Date Deposited:	07 Apr 2016 02:03
Last Modified:	30 Aug 2024 02:06
Altmetrics:	http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/j.1365-2621.1981.tb00995.x
URI:	http://psasir.upm.edu.my/id/eprint/15403
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