The Effect of Pressure Cooking on the Microstructure and Expansion of Fish Cracker (‘Keropok’)

Abstract

The effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of jhed keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM} . Linear expansion of keropok made with wheat starch increased with increasing steaming temperature, but that of keropok made with tapioca starch decreased with increasing steaming temperature. The linear expansion results correlate with the sensory evaluation of the products.

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

“…The level of total n6 fatty acids was higher in fried crackers than those crackers cooked in the microwave, but total n3 fatty acid density was higher in those cooked in the microwave. Kyaw et al (2001b) used different methods and different kinds of starch (tapioca and wheat starch) to produce the fish crackers. In their study, following the application of different temperature and pressure, they realized a significant (P<0.05) reduction in crispiness and overall acceptability of crackers produced by including tapioca starch to the mixture with increasing temperature, but the flavor did not significantly change.…”

“…Sensory evaluation of cracker samples was performed using the method reported by Kyaw et al (2001b) with a small modification based on flavor, appearance, odor, color, crispiness and the overall acceptability parameters on 9-point hedonic scale (1-extremely dislike and 9-extremely like).…”

“…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. Cheow et al (2004) determined the relationship between the physicochemical properties of starch and the expansion in fish crackers, Teixeira et al (2000) studied the thin layer drying process on thin disk geometry of crackers obtained from the dough produced from Tilapia nilotica fillets, tapioca starch and the other ingredients theoretically and experimentally.…”

Karakteristik Kerupuk Panggang Ikan Lele (Clarias gariepinus) dari Beberapa Perbandingan Daging Ikan dan Tepung Tapioka

“…Nilai L =100 untuk warna putih dan nilai L= 0 untuk warna hitam, +a untuk warna kemerahan, -a untuk warna kehijauan, +b untuk warna kekuningan dan -b untuk warna biru (Anon., 2015). Tekstur kerupuk secara mikroskopis diamati dengan menggunakan Scanning Electron Microscopy JCM-6000 (Kyaw, Yu,Cheow, & Dzulkifly, 2001). Analisis sensori terhadap kesukaan dilakukan dengan menggunakan uji hedonik (SNI 01.2346-2006, BSN 2006) dengan rentang nilai 1-7 terhadap kenampakan, warna, bau dan kesukaan keseluruhan kerupuk mentah, sedangkan pada kerupuk panggang pengamatan ditambah dengan tingkat kerenyahan dan rasa.…”

“…Perbandingan ikan dan tepung tapioka berpengaruh terhadap tingkat pengembangan serta kerenyahan kerupuk yang dihasilkan (King, 2002;Ibrahim et al, 2003). Pengembangan kerupuk dapat dihubungkan dengan proses gelatinisasi, apabila adonan kerupuk dapat tergelatinisasi secara sempurna kerupuk dapat mengembang dengan baik (Huda et al, 2010;Kyaw et al, 2001). Daya kembang kerupuk akan semakin berkurang bila persentase ikan lebih banyak dibandingkan dengan tepung tapioka yang digunakan (Kowara, 2009 (Gomes & Aguillera, 1983).…”