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Effect of type of starch on the quality of fishballs


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 / Synopsis

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 11:24
Last Modified: 08 Jan 2016 11:24
URI: http://psasir.upm.edu.my/id/eprint/39129
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