Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles
This work describes the effect of a repetitive cooking-chilling process on resistant starch content in crackers prepared from a mixture of fish and starch, which are popularly known in Malaysia as “keropok.” Three fish cracker formulations were prepared using tapioca, wheat, and sago starch. Up to f...
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| Format: | Article |
| Language: | English |
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Taylor & Francis
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/34163/1/Increasing%20resistant%20starch%20content%20in%20fish%20crackers%20through%20repetitive%20cooking-chilling%20cycles.pdf |
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| author | Mohd Nor, Mohd Zuhair A. Talib, Rosnita Mohd Adzahan, Noranizan Chin, Nyuk Ling Hashim, Kamaruddin |
| author_facet | Mohd Nor, Mohd Zuhair A. Talib, Rosnita Mohd Adzahan, Noranizan Chin, Nyuk Ling Hashim, Kamaruddin |
| author_sort | Mohd Nor, Mohd Zuhair |
| collection | UPM |
| description | This work describes the effect of a repetitive cooking-chilling process on resistant starch content in crackers prepared from a mixture of fish and starch, which are popularly known in Malaysia as “keropok.” Three fish cracker formulations were prepared using tapioca, wheat, and sago starch. Up to four cycles of repetitive cooking-chilling increased the resistant starch content in all products; however, the hardness of chilled samples decreased, and their moisture content increased. For the fried samples, the texture became harder, the color turned darker, and linear expansion was reduced. The dried fish cracker samples prepared with sago starch yielded the highest resistant starch content. The results demonstrated that four cycles of repetitive cooking-chilling were able to enhance resistant starch in fish crackers. |
| first_indexed | 2024-03-06T08:28:10Z |
| format | Article |
| id | upm.eprints-34163 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:28:10Z |
| publishDate | 2014 |
| publisher | Taylor & Francis |
| record_format | dspace |
| spelling | upm.eprints-341632016-09-14T08:56:16Z http://psasir.upm.edu.my/id/eprint/34163/ Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles Mohd Nor, Mohd Zuhair A. Talib, Rosnita Mohd Adzahan, Noranizan Chin, Nyuk Ling Hashim, Kamaruddin This work describes the effect of a repetitive cooking-chilling process on resistant starch content in crackers prepared from a mixture of fish and starch, which are popularly known in Malaysia as “keropok.” Three fish cracker formulations were prepared using tapioca, wheat, and sago starch. Up to four cycles of repetitive cooking-chilling increased the resistant starch content in all products; however, the hardness of chilled samples decreased, and their moisture content increased. For the fried samples, the texture became harder, the color turned darker, and linear expansion was reduced. The dried fish cracker samples prepared with sago starch yielded the highest resistant starch content. The results demonstrated that four cycles of repetitive cooking-chilling were able to enhance resistant starch in fish crackers. Taylor & Francis 2014 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/34163/1/Increasing%20resistant%20starch%20content%20in%20fish%20crackers%20through%20repetitive%20cooking-chilling%20cycles.pdf Mohd Nor, Mohd Zuhair and A. Talib, Rosnita and Mohd Adzahan, Noranizan and Chin, Nyuk Ling and Hashim, Kamaruddin (2014) Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles. International Journal of Food Properties, 17 (5). pp. 966-977. ISSN 1094-2912; ESSN: 1532-2386 http://www.tandfonline.com/doi/abs/10.1080/10942912.2012.685681 10.1080/10942912.2012.685681 |
| spellingShingle | Mohd Nor, Mohd Zuhair A. Talib, Rosnita Mohd Adzahan, Noranizan Chin, Nyuk Ling Hashim, Kamaruddin Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles |
| title | Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles |
| title_full | Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles |
| title_fullStr | Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles |
| title_full_unstemmed | Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles |
| title_short | Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles |
| title_sort | increasing resistant starch content in fish crackers through repetitive cooking chilling cycles |
| url | http://psasir.upm.edu.my/id/eprint/34163/1/Increasing%20resistant%20starch%20content%20in%20fish%20crackers%20through%20repetitive%20cooking-chilling%20cycles.pdf |
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