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Acceptability of crackers (‘Keropok’) with fish protein hydrolysate


Yu, S. Y. and Tan, L. K. (1990) Acceptability of crackers (‘Keropok’) with fish protein hydrolysate. International Journal of Food Science & Technology, 25 (2). pp. 204-208. ISSN 0950-5423; ESSN: 1365-2621


Proteins from Oreochromis mossambicus, a freshwater fish, were hydrolysed, using alkalase 0.61, to produce a soluble, spray-dried hydrolysate. The hydrolysis was carried out at 50°C, using a ratio of one part water and one part fish mince, an enzyme:substrate ratio of 1:50 at pH 8.0. Reaction was terminated by heating to 90°C for 20min. After neutralization, the soluble fraction obtained after centrifugation was spray dried in a mini spray-drier, at an air inlet temperature of 170°C and a feed rate of 41−1. The spray-dried hydrolysate was incorporated into crackers which are fried before eating. Ten per cent hydrolysate was found to give maximum linear expansion. Sensory evaluation with 20 experienced assessors showed that in terms of appearance, crispiness and colour, crackers with hydrolysate had the highest scores, compared to crackers made with O. mossambicus and Sciaena sp. (Jewfish). There were no significant differences in overall acceptability in all three samples. Crackers with hydrolysate also had the highest nitrogen content.

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Additional Metadata

Item Type: Article
Divisions: Universiti Pertanian Malaysia
Faculty of Food Science and Biotechnology
Publisher: Institute of Food Science and Technology
Keywords: Crackers; Fish protein hydrolysate
Depositing User: Mohd Hafiz Che Mahasan
Date Deposited: 10 Aug 2015 04:06
Last Modified: 10 Aug 2015 04:06
URI: http://psasir.upm.edu.my/id/eprint/39528
Statistic Details: View Download Statistic

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