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

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.

Download File

PDF
a57 - effect of slice thickness.pdf
Restricted to Repository staff only
Download (921kB)

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 00:37
Last Modified:	16 Apr 2015 00:37
URI:	http://psasir.upm.edu.my/id/eprint/34031
Statistic Details:	View Download Statistic

Actions (login required)

View Item