Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough

Kyaw, Zay Ya; Yu, Swee Yean; Cheow, C. S.; Dzulkifly, M.H.; Howell, Nazlin K.

doi:10.1046/j.1365-2621.2001.00481.x

Cited by 27 publications

(25 citation statements)

References 15 publications

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“…Linear expansion results from the rapid evaporation of water and consequent expansion of starch granules and vacuoles, which occur when the crackers are exposed to high temperatures (CHEOW et al,1999b;CHEOW et al,2004;KYAW et al,1999;KYAW et al, 2001;KYAW et al, 2001a). Keropok is traditionally expanded by deep frying in oil.…”

Section: Objective Evaluation and Sensory Evaluation: Linear Expansiomentioning

confidence: 99%

Fish crackers development from minced fish and starch: an innovative approach to a traditional product

Neiva¹,

Machado

Tomita

et al. 2011

Ciênc. Tecnol. Aliment.

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Section: Objective Evaluation and Sensory Evaluation: Linear Expansiomentioning

confidence: 99%

Fish crackers development from minced fish and starch: an innovative approach to a traditional product

Neiva¹,

Machado

Tomita

et al. 2011

Ciênc. Tecnol. Aliment.

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“…Still there is a lack in the Literature regarding the rheological behaviour of sago starch protein-starch mixture. Kyaw et al [5] used sago starch with fish to starch ratio of 0:100, 10:90, 15:85, 30:70 and 50:50, respectively with added water in the percentage of 0, 10, 15, 20, 30, 50 and 70% and found that an increase in the viscoelstisity of the product was corresponded to the ratio of fish to starch added (F/S).…”

Section: Rheological Behaviour Of Sago Starhmentioning

confidence: 99%

“…However, noodles made from sago starch have limitations due to the absence of gluten and lack of desired functional properties. Sago starch is also used it traditional food such as fish crackers [4] and keropok lekor [5] which are made by mixing the minced fish meat with sago flour, tapioca flour, salt and monosodium glutamate. Keropok lekor is a traditional popular fried snack food in Malaysia which originates from the East coast peninsula Malaysia.…”

Section: Introductionmentioning

confidence: 99%

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Mohamed¹,

Jamilah²,

Abbas³

et al. 2008

American J. of Agricultural and Biological Sciences

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This study was a part of a research project aiming to investigate the texture characteristics of protein -starch interaction in fish based product keropok lekor. Accordingly, the current review study focused on some physicochemical (molecular weight, viscosity, chemical composition and swelling power) and thermorheological (gelatinization, retrogradation and viscoelsticity) characteristics of sago starch alone and in mixtures with other ingredients such as sucrose, salts and hydroclloids. The inferred outcome of this extensive survey revealed that the gelatinisation temperature for sago-water mixture ranged from 69.4-70.1°C which was low compared to sweet potato, tania and yam starches. The role of using hydrocolloids in starch-based foods was to control the rheological properties as well as modifying the texture of the products, enhaning or modifying the gelatinization and retrogradation behaviour and improving water-holding capacity of the system. In the presence of sucrose or sodium chloride, the gelatinisation temperatures of sago starch shifted to higher temperatures and its enthalpy decreased. The addition of salts caused an elevation or depression of gelatinization temperature and gelatinization enthalpy, depending on their types and concentrations used. However, sodium chloride appeared to exhibit a maximum inhibitory effect on starch gelatinisation at a concentration of 6-9%.

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“…Nurul et al (2009) determined a moisture rate of 8.50 ± 0.44% in the cracker group with the highest fish mixture level (fish: flour 2.5:1). Kyaw et al (2001a) proved that moisture content increased with increasing fish ratio in cracker dough mixture (fish: starch) with a moisture content of 57.23 ± 3.58% if the mixture ratio of the dough was 50:50. Okraku-Offei (1974) produced crackers using different fish species and showed that drying crackers changed the moisture content by 8-10%.…”

Section: Discussionmentioning

confidence: 96%

“…Kyaw et al (1999) investigated the effect of steaming time on linear expansion of fish crackers. Kyaw et al (2001a) studied the effect of fish starch content on microelastic properties and microstructure of fish cracker. Kyaw et al (2001b) looked at the effect of cooking pressure on expansion and microstructure of fish crackers.…”

Section: Introductionmentioning

confidence: 99%

Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

İzci

Bilgin

2015

Food Sci. Technol

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In this study, our aim was to consider the production of fish crackers using Carassius gibelio and to investigate the fatty acid profile and sensory quality of the fish crackers. Fish cracker mixture with a ratio 3.5:1.5 (minced fish/wheat starch) was obtained. Based on the total minced fish and starch level, 1.75% salt, 0.25% black pepper, 2% sunflower oil, 1% baking powder and 10% cold water (4 °C) were added and stirred until a homogenous mixture was obtained. The mixture was compressed in an extractor and baked. The moisture content of minced fish (CMF), cracker dough (CD) and crackers (CCr) was 77.73 ± 0.14%, 63.10 ± 2.18% and 7.95 ± 0.67% respectively. The n6/n3 ratio of crackers was 2.61 ± 0.20, PUFA/SFA ratio 2.28 ± 0.06 and DHA/EPA ratio 1.81 ± 0.01. The overall acceptability score obtained by the sensory evaluation of panelists was very high (8.09 ± 0.25).

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Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough

Cited by 27 publications

References 15 publications

Fish crackers development from minced fish and starch: an innovative approach to a traditional product

Fish crackers development from minced fish and starch: an innovative approach to a traditional product

A Review on Physicochemical and Thermorheological Properties of Sago Starch

Sensory acceptability and fatty acid profile of fish crackers made from Carassius gibelio

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