Keropok' production is an important cottage industry in Malaysia. However, production methods used are poor, resulting in inferior quality products which have uneven expansion characteristics, dark objectionable colours and varying shapes, sizes and thicknesses. This paper describes a method that can be used to upgrade 'keropok' production. Basically it is an adaptation from sausage production technology. Products from this method were superior in terms of appearance, shape and linear expansion and were more acceptable to taste panellists.

Summary Soya protein‐lipid film, an oriental food material, as traditionally prepared is limited in methionine and has inferior physical properties. A simple modification to the traditional method of preparation, involving addition of DL‐methionine and glycerol to soya milk before film formation, yielded a product which was nutritionally improved and obviated the need to reconstitute it.

Investigation of processing of dry-salted fish is described. The use of a satisfactory ratio of salt to fish, optimization of salting time and the use of mechanical driers to reduce drying time, insect infestation and microbial spoilage were investigated. Results indicated that oven-dried fish salted at 10% and 20% levels were most acceptable. The corresponding sun-dried samples had an undesirable odour, flavour and texture due to their higher moisture contents. At the 30% and 40% salt levels for both processes, the differences were less pronounced, but the samples that were sun-dried were more acceptable mainly as a result of a better appearance.