Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM

Ramesh, Reshma; Shakila, R. Jeya; Sivaraman, Balasubramanian; Ganesan, P.; Velayutham, P.

doi:10.1016/j.lwt.2017.10.045

Cited by 21 publications

(25 citation statements)

References 25 publications

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“…The higher expansion in control samples was attributed to the sufficient swelling of starch granules, while the low expansion with RFM might be due to insufficient gelatinization . Furthermore, when the swelling power increases, more water will be absorbed by the starch granules, which contributes to higher linear expansion during frying . The results were similar to previous reports of decreased expansion due to protein inclusion levels …”

Section: Resultssupporting

confidence: 86%

“…The dependence of expansion on potato powder and wheat flour reflects the elasticity of starch‐based materials. During frying, the volume increases when the starch molecules swell to their maximum size before fragmentation due to water hydration . Moreover, the expansion also depends on the starch–protein network in the matrix and the swelling power of starch granules.…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks

Nawaz

Xiong

et al. 2019

J Sci Food Agric

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BACKGROUND Red fish meat (a by‐product of fillet processing from grass carp) is a rich source of good‐quality protein, which makes it an important candidate for the production of functional foods. In this study, wheat flour was replaced with red fish meat (RFM) leftover from grass carp fillet frames at different levels (100–300 g kg−1) in fried snacks on a laboratory scale. The quality characteristics, physicochemical properties and sensory acceptability of the fried snacks were assessed. RESULTS The addition of RFM significantly (P < 0.05) increased protein, fat, moisture and ash contents, while texture (breakage force) was improved. Expansion and water hydration capacity were decreased with increasing content of RFM. Lightness (L*) was increased whereas redness (a*) and yellowness (b*) were decreased with the addition of RFM. Scanning electron microscopy showed that the protein matrix was increased and fewer starch granules were found when RFM was added. Moreover, in vitro protein digestibility was also increased in samples prepared with RFM compared with the control. Furthermore, essential amino acids (lysine, leucine, threonine and methionine) increased (1.2‐fold compared with the control) with increasing RFM content. CONCLUSION The results suggested that red fish meat can be used to make a new snack product with improved nutritional value and textural properties. © 2019 Society of Chemical Industry

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks

Nawaz

Xiong

et al. 2019

J Sci Food Agric

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“…The linear expansion of the samples might have been impeded because of the reaction of fish protein with starch granules [8]. These results are in agreement with the reports of [4,8,13,17,21,24]. The range of texture hardness of the fish crackers were 1208.30±109.08 N/cm 2 to 2011.64±98.06 N/cm 2 .…”

Section: Linear Expansion Oil Absorption and Texture Hardnesssupporting

confidence: 86%

“…Ready-to-eat fish crackers are in high demand nowadays [3]. Fish crackers are generally considered as a snack food but can be consumed together with other main dishes [4]. Carp fishes like mirror carp (Cyprinus carpio var.…”

Section: Introductionmentioning

confidence: 99%

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Quality Evaluation of Nutritious Fish Crackers Developed from Three Carp Fish Species

Baishak

Islam

Moazzem

et al. 2020

AFSJ

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Aims: A large number of food industries are focusing their interests recently on the commercial production of fish crackers for their nutritional values and health benefits. The goal of this study was to develop a set of formulae for the preparation of nutritious and tasty fish crackers using three low-value carp fish species namely mirror carp (Cyprinus carpio var. specularis), Mrigal (Cirrhinus cirrhosis) and Pangasius (Pangasius hypothalamus). Methodology: Six different fish crackers were developed and their proximate analysis, linear expansion, oil absorption, texture hardness, color components were analyzed as per standard established methods. Sensory attributes were carried out by 60 naïve panelists to evaluate their consumers’ acceptance. The obtained data were analyzed by SPSS for Windows (Version 25). Results: The one-way analysis of variance (ANOVA) followed by Duncan’s multiple range test (DMRT) of all parameters showed significant differences (at P< 0.05) among the prepared fish crackers with significantly better results (at P< 0.05) for Sample 3. The moisture, ash, protein, fat and carbohydrate content of the fish crackers ranged from 2.42±0.05–3.18 ± 0.07%, 1.53±0.66–2.87±0.05%, 12.55±0.11–17.82±0.09%, 19.71±0.14–24.26±0.17% and 28.76±0.12–47.56±1.07%, respectively. The linear expansion, oil absorption and texture hardness of the fish crackers varied from 40.86±0.55–60.99±0.65%, 0.98±0.14–7.12±0.21% and 1208.30±109.08–2011.64±98.06 N/cm2, respectively. The range of Hunter lab color components e.g. lightness (L*), redness (a*) and yellowness (b*) of the fish crackers were 41.96±0.68–69.15±0.08, 0.89±0.11–9.09±0.08 and 7.51±0.03–30.88±0.06, respectively. For all of the above-mentioned parameters, significantly better results (at P< 0.05) were observed in Sample 3 than the other samples. The 9-point Hedonic scale rating of the fish crackers rated by 200 naïve panelists revealed a significant difference (at P< 0.05) for Sample 3 than the others crackers in terms of appearance (8.30±0.79), taste (8.53±0.78), crispiness (7.63±0.85), aroma (7.91±1.09) and overall acceptability (8.64±0.72). Conclusion: Significantly better results (at P< 0.05) were observed for Sample 3, whereas the results of other samples were also acceptable. Findings of this investigation can also be helpful for the commercial production of value-added, nutritious fish crackers from low-value carp fishes like Cyprinus carpio var. specularis, Cirrhinus cirrhosis and Pangasius hypothalamus.

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Poly(lactic acid) based Pearl Layer Moistureproof Membrane for Flexible Laminated Packaging

Zhao

Wang

et al. 2023

Macromol. Rapid Commun.

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The development of bio-based polymer materials, such as polylactic acid (PLA) -based polymers, is an effective strategy to reduce dependence on petrochemical-based polymers. However, the preparation of bio-based polymers with high barrier properties is a major challenge. To overcome this challenge, a nacreous layer structure with a ' brick and mud ' pattern is mimicked to improve the overall performance of the material. In this paper, Poly ( L -lactic acid) (PLLA) and Polypropylene Glycol (PPG) was combined to prepare bio-based polyurethane (PU-PLLA), which is used as the slurry structure of nacreous layer. The bio-based biomimetic composite membrane (PU-PLLA/BN) is then obtained by adding boron nitride (BN, brick structure of pearl layer) to it. The water vapor permeability test results show that the permeability of PU-PLLA material can be reduced by more than 50% by 5 wt.% BN, which is because the addition of BN can increase the length and tortuosity of the gas molecular diffusion path in the composite. Therefore, this pearl-inspired PU-PLLA/BN film has excellent moisture resistance, which opens up a broad road for the practical application of PLLA in flexible laminated packaging.

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Optimization of the gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM

Cited by 21 publications

References 25 publications

Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks

Evaluation of physicochemical, textural and sensory quality characteristics of red fish meat‐based fried snacks

Quality Evaluation of Nutritious Fish Crackers Developed from Three Carp Fish Species

Poly(lactic acid) based Pearl Layer Moistureproof Membrane for Flexible Laminated Packaging

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