Fish crackers (keropok) produced by extrusion with addition of whey protein concentrate

Food Australia

Volumn 51, Issue 3, 1999, Pages 104-106

  Shah, Ajay J ^a   Hansen, Hans A ^b   Jensen, Birgitte ^b   Larsen, Rikke B ^b  

^a EDITH COWAN UNIVERSITY   (Australia)

^b MASSEY UNIVERSITY   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033470120     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

1. AOAC. 1984. Official Methods of Analysis (13th ed). Washington DC.
2. Bhattacharya, M & Hanna, MA. 1987. Textural properties of extrusioncooked corn starch. Lebensmittel-Wissenschaft und Technologie 20(4): 195-201.
3. Chandrashekar, A & Kirleis, AW. 1988. Influence of protein on starch gelatinization in sorghum. Cereal Chem. 65: 457-462.
4. Chinnaswamy, R & Hanna, MA 1988. Relationship between amylose content and extrusion-expansion properties of corn starches. Cereal Chem. 65(2): 138-143.
5. Cumming, DB, Stanley, DW & de Man, JM. 1972. Texture-structure relationships in texturized soy protein. II. Textural properties and ultrastructure of an extruded soybean product. Can. Inst. Food Sci. Technol. J. 5: 124-128.
6. Faubion, JM & Hoseney, RC. 1982. High temperature short-time extrusion cooking of wheat starch and flour. II. Effect of protein and lipid on extrudate properties. Cereal Chem. 59: 533-537.
7. Julianty, J, Belo, P, Smith, E & McProud, L. 1994. Egg white powder in extruded fish crackers. Int. J. Food Sci. Technol. 29: 315-320.
8. Lachmann, A. 1969. Snacks and fried products, Noyes Data Co, London.
9. Manoharkumar, B, Seiler, K & Gerstenkorn, P. 1978. Pressure extrusion of Indian maize and maize-legume composite flours. J. Food Sci. Technol. India 15:173-176.
10. O'Mahony, M. 1986. Sensory evaluation of Food, Statistical methods and procedures. Marcel Dekker Inc, New York.
11. Peri, C, Barbieri, R & Casiraghi, EM. 1983. Physical, chemical and nutritional quality of extruded corn germ flour and milk protein blends. J. Food Technol. 18: 43-52.
12. Quaglia, GB, Paoletti, F, Garofalo, G, Menesatti, P, Capenlloni, M, Maurizi, A & Latini, A. 1989. Use of sardine mince m cereal blends to obtain extruded products. Italian J. Food Sci. 4: 23-28.
13. Shah, AJ. 1991. Extrusion cooking of cod/corn grit mixtures. PhD thesis. CNAA, Humberside Polytechnic, UK.
14. Taranto, MV, Meinke, WW, Carter, CM & Mattil, KF. 1975. Parameters affecting production and character of extrusion texturized defatted glandless cottonseed meal. J. Food Sci. 40: 1264-1269.
15. Tirabal, D & Raksakulthai, N. 1990. Some factors affecting quality of fish crackers. Food 20: 11-17.
16. Yu, SY, Mitchell, JR & Abdullah, A. 1981. Production and acceptability testing of fish crackers ('keropok') prepared by the extrusion method. J. Food Technol. 16: 51-58.