Citation
Yu, S. Y. and Yeang, S. B.
(1993)
Effect of type of starch on the quality of fishballs.
Tropical Science, 33 (2).
pp. 137-143.
ISSN 0041-3291
Abstract
Fishballs were prepared from four types of starch: native tapioca, potato and corn starches and a modified stabilized waxy maize starch. Although fish balls made from tapioca, potato and corn starches were not significantly different in terms of colour, flavour and overall acceptability, potato-starch samples scored significantly higher for texture. Texture profile analyses also showed that products containing 5% potato starch scored highest for hardness, cohesiveness, springiness, gumminess and chewiness. Of the test samples, the protein content was highest (12·30%) for fishballs containing potato starch.
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Universiti Pertanian Malaysia Faculty of Food Science and Biotechnology |
| Publisher: | John Wiley & Sons |
| Keywords: | Fishballs; Starch; Quality |
| Depositing User: | Mohd Hafiz Che Mahasan |
| Date Deposited: | 08 Jan 2016 03:24 |
| Last Modified: | 08 Jan 2016 03:24 |
| URI: | http://psasir.upm.edu.my/id/eprint/39129 |
| Statistic Details: | View Download Statistic |
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