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Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles


Citation

Mohd Nor, Mohd Zuhair and A. Talib, Rosnita and Mohd Adzahan, Noranizan and Chin, Nyuk Ling and Hashim, Kamaruddin (2014) Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles. International Journal of Food Properties, 17 (5). pp. 966-977. ISSN 1094-2912; ESSN: 1532-2386

Abstract

This work describes the effect of a repetitive cooking-chilling process on resistant starch content in crackers prepared from a mixture of fish and starch, which are popularly known in Malaysia as “keropok.” Three fish cracker formulations were prepared using tapioca, wheat, and sago starch. Up to four cycles of repetitive cooking-chilling increased the resistant starch content in all products; however, the hardness of chilled samples decreased, and their moisture content increased. For the fried samples, the texture became harder, the color turned darker, and linear expansion was reduced. The dried fish cracker samples prepared with sago starch yielded the highest resistant starch content. The results demonstrated that four cycles of repetitive cooking-chilling were able to enhance resistant starch in fish crackers.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1080/10942912.2012.685681
Publisher: Taylor & Francis
Keywords: Chilling; Cooking; Fish cracker; Resistant starch; Snack
Depositing User: Nurul Ainie Mokhtar
Date Deposited: 14 Sep 2016 08:56
Last Modified: 14 Sep 2016 08:56
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1080/10942912.2012.685681
URI: http://psasir.upm.edu.my/id/eprint/34163
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