Effect of steaming time on the linear expansion of fish crackers ('keropok')

Journal of the Science of Food and Agriculture

Volumn 79, Issue 11, 1999, Pages 1340-1344

  Kyaw, Z Y ^a   Yu, S Y ^a   Cheow, C S ^a   Dzulkifly, M H ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Fish cracker; Keropok; Linear expansion; SEM; Starch; Steaming time

Indexed keywords

FOOD PROCESSING; FOOD PRODUCT; SCANNING ELECTRON MICROSCOPY; STEAMING;

EID: 0032792856     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199908)79:11<1340::AID-JSFA352>3.0.CO;2-C     Document Type: Article

References (20)

1. Siaw CL, Idrus AZ and Yu SY, Intermediate technology for fish cracker ('keropok') production. J Food Technol 20:17-21 (1985).
2. Chinnaswamy R and Hanna MA, Relationship between amylose content and extrusion - expansion properties of corn starches. Cereal Chem 65:38-143 (1988).
3. Yu SY, Oreochromis mossambicus in fish crackers ('keropok'). ASEAN Food J 7:51-52 (1992).
4. Yu SY and Low SL, Utilisation of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker ('keropok'). Int J Food Sci Technol 27:593-596 (1992).
5. Somchai J, Modification and improvement of 'khao krip waue' ('traditional Thai glutinous rice-based snack food'). PhD Thesis, Unversiti Putra Malaysia (1994).
6. Yu SY, Mitchell JR and Abdullah A, Production and acceptability testing of fish crackers ('keropok') prepared by the extrusion method. J Food Technol 16:51-58 (1981).
7. Chiang BY and Johnson JA, Measurement of total and gelatinized starch by glucoamylase and o-toluidine reagent. Cereal Chem 54:429-435 (1977).
8. SAS User's Guide: Statistics. Version 5, SAS Institute, Cary, NC (1985).
9. Pomeranz Y, Functional Properties of Food Components, 2nd edn, Academic Press, New York (1991).
10. Cheow CS and Yu SY, Effect of fish protein, salt, sugar and monosodium glutamate on the gelatinization of starch in the fish - starch mixtures. J Food Process Preserv 21:161-177 (1997).
11. Wu MC, Lanier TC and Hamann DD, Thermal transitions of admixed starch/fish protein systems during heating. J. Food Sci 50:20-25 (1985).
12. Lachmann A, Snack and Fried Products, Noyes Data Corporation, Town, NJ, p 143 (1969).
13. Mohamed S, Abdullah N and Muthu MK, Physical properties of 'keropok' (fried crisps) in relation to the amylopectin content of the starch flours. J Sci Food Agric 49:369-377 (1989).
14. Lee CM and Kim JM, Texture and freeze thaw stability of surimi gel in relation to ingredients and formulation. In Proceedings of International Symposium on Engineered Seafood Including Surimi, Ed by Martin R and Colliete R, National Fisheries Institute, Washington, DC, p 168 (1985).
15. Dexter JE, Preston KR, Martin DG and Gander EJ, The effect of protein content and starch damage on the physical dough properties and bread-making quality of Canadian durum. J Cereal Sci 20:139-151 (1994).
16. Wang SW, Starches and starch derivatives in expanded snacks. Cereal Foods World 42:743-745 (1997).
17. Chandrasekhar PR and Chattopadhyay PK, Studies on microstructure changes of parboiled and puffed rice. J Food Process Preserv 14:27-37 (1990).
18. Guraya HS and Toledo RT, Volume expansion during hot air puffing of a fat-free starch-based snack. J Food Sci 59:641-643 (1994).
19. Gomez MH and Aguilera JM, A physicochemical model for extrusion of corn starch. J Food Sci 49:40-43, 63 (1984).
20. Colonna P, Doublier JL, Melicon JD, De Monredon F and Mercier C, Extrusion cooking and drum drying of wheat starch. I. Physical and macromolecular modification. Cereal Chem 61:538-543 (1984).