Acceptability of crackers (‘Keropok’) with fish protein hydrolysate
✍ Scribed by S. Y. YU; L. K. TAN
- Book ID
- 108816303
- Publisher
- John Wiley and Sons
- Year
- 2007
- Tongue
- English
- Weight
- 266 KB
- Volume
- 25
- Category
- Article
- ISSN
- 0950-5423
No coin nor oath required. For personal study only.
📜 SIMILAR VOLUMES
The effect of steaming time on `keropok' was studied. The morphology of the starch granules in keropok gel at different steaming times was examined using scanning electron microscopy (SEM). There was an optimum time for the steaming of keropok which gave the best linear expansion and hardest texture
Light microscopy studies on the ®sh cracker gel and expanded product (`keropok') emphasised the role of ®sh proteins in the starch expansion process. The addition of salt (20 g kg À1 ) in the `keropok' helped to distribute evenly the starch in the ®sh protein. Formation of thin ®sh muscle bundles as