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Effect of slice thickness on the acceptability of fish crackers ('keropok')


Citation

Yu, Swee Yean (1993) Effect of slice thickness on the acceptability of fish crackers ('keropok'). Tropical Science, 33. pp. 182-184. ISSN 0041-3291

Abstract / Synopsis

Fish crackers ('keropok') were prepared according to the modified method of Siaw, Idrus and Yu (1985). The keropok was sliced to thicknesses of 1·0, 1·5, 2·0, 2·5, 3·0, 3·5 and 4·0 mm and expanded by frying in hot oil. Results indicated that linear expansion was not affected by the thickness of the keropok slice; however, sensory evaluation showed that slices of 3 and 3·5mm were most acceptable. Panellists commented that thickness was important for correct mouthfeel.


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Additional Metadata

Item Type: Article
Divisions: Universiti Pertanian Malaysia
Faculty of Food Science and Technology
Publisher: John Wiley & Sons
Keywords: Fish cracker; Thickness; Acceptability
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 16 Apr 2015 08:37
Last Modified: 16 Apr 2015 08:37
URI: http://psasir.upm.edu.my/id/eprint/34031
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