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.
Download File
Official URL or Download Paper: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-...
|
![[img]](http://psasir.upm.edu.my/style/images/fileicons/application_pdf.png)
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: | 07 Apr 2016 02:03 |
| 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 |
| Statistic Details: | View Download Statistic |
Actions (login required)
 |
View Item |