Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough
Starch granules found at the centre of fish crackers ('keropok') which contained from 0 to 10% fish did not gelatinize after 2 h steaming. This was because of water movement from the centre to the periphery during steaming. A fish protein network started to develop in dough with a 15% fish...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/112437/3/112437.pdf |
| _version_ | 1825940131416113152 |
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| author | Kyaw, Z. Y. Yu, S. Y. Cheow, C. S. Dzulkifly, M. H. Howell, N. K. |
| author_facet | Kyaw, Z. Y. Yu, S. Y. Cheow, C. S. Dzulkifly, M. H. Howell, N. K. |
| author_sort | Kyaw, Z. Y. |
| collection | UPM |
| description | Starch granules found at the centre of fish crackers ('keropok') which contained from 0 to 10% fish did not gelatinize after 2 h steaming. This was because of water movement from the centre to the periphery during steaming. A fish protein network started to develop in dough with a 15% fish content and this entrapped water molecules. These water molecules helped to complete gelatinization. The viscoelastic properties of 'keropok' dough increased with an increasing fish to starch ratio and also because of the formation of a fish-protein network in the dough. |
| first_indexed | 2025-03-07T12:56:46Z |
| format | Article |
| id | upm.eprints-112437 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2025-03-07T12:56:46Z |
| publishDate | 2001 |
| publisher | Wiley |
| record_format | dspace |
| spelling | upm.eprints-1124372025-03-06T08:07:55Z http://psasir.upm.edu.my/id/eprint/112437/ Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough Kyaw, Z. Y. Yu, S. Y. Cheow, C. S. Dzulkifly, M. H. Howell, N. K. Starch granules found at the centre of fish crackers ('keropok') which contained from 0 to 10% fish did not gelatinize after 2 h steaming. This was because of water movement from the centre to the periphery during steaming. A fish protein network started to develop in dough with a 15% fish content and this entrapped water molecules. These water molecules helped to complete gelatinization. The viscoelastic properties of 'keropok' dough increased with an increasing fish to starch ratio and also because of the formation of a fish-protein network in the dough. Wiley 2001 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/112437/3/112437.pdf Kyaw, Z. Y. and Yu, S. Y. and Cheow, C. S. and Dzulkifly, M. H. and Howell, N. K. (2001) Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough. International Journal of Food Science and Technology, 36 (7). pp. 741-747. ISSN 0950-5423; eISSN: 1365-2621 https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2001.00481.x 10.1046/j.1365-2621.2001.00481.x |
| spellingShingle | Kyaw, Z. Y. Yu, S. Y. Cheow, C. S. Dzulkifly, M. H. Howell, N. K. Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough |
| title | Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough |
| title_full | Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough |
| title_fullStr | Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough |
| title_full_unstemmed | Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough |
| title_short | Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough |
| title_sort | effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker keropok dough |
| url | http://psasir.upm.edu.my/id/eprint/112437/3/112437.pdf |
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