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

✍ Scribed by Z. Y. Kyaw; S. Y. Yu; C. S. Cheow; M. H. Dzulkifly; N. K. Howell

Book ID
108823144
Publisher
John Wiley and Sons
Year
2008
Tongue
English
Weight
336 KB
Volume
36
Category
Article
ISSN
0950-5423

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Effect of fish, starch and salt contents
Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers (‘keropok’)
✍ Cheow, C S; Yu, S Y; Howell, N K; Man, Y Che; Muhammad, Karidah 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 906 KB

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