Effect of type of starch on the quality of fishballs
Fishballs were prepared from four types of starch: native tapioca, potato and corn starches and a modified stabilized waxy maize starch. Although fish balls made from tapioca, potato and corn starches were not significantly different in terms of colour, flavour and overall acceptability, potato-star...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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John Wiley & Sons
1993
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| Online Access: | http://psasir.upm.edu.my/id/eprint/39129/1/Effect%20of%20type%20of%20starch%20on%20the%20quality%20of%20fishballs.pdf |
| _version_ | 1825949352922710016 |
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| author | Yu, S. Y. Yeang, S. B. |
| author_facet | Yu, S. Y. Yeang, S. B. |
| author_sort | Yu, S. Y. |
| collection | UPM |
| description | Fishballs were prepared from four types of starch: native tapioca, potato and corn starches and a modified stabilized waxy maize starch. Although fish balls made from tapioca, potato and corn starches were not significantly different in terms of colour, flavour and overall acceptability, potato-starch samples scored significantly higher for texture. Texture profile analyses also showed that products containing 5% potato starch scored highest for hardness, cohesiveness, springiness, gumminess and chewiness. Of the test samples, the protein content was highest (12·30%) for fishballs containing potato starch. |
| first_indexed | 2024-03-06T08:43:15Z |
| format | Article |
| id | upm.eprints-39129 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T08:43:15Z |
| publishDate | 1993 |
| publisher | John Wiley & Sons |
| record_format | dspace |
| spelling | upm.eprints-391292016-01-08T03:24:49Z http://psasir.upm.edu.my/id/eprint/39129/ Effect of type of starch on the quality of fishballs Yu, S. Y. Yeang, S. B. Fishballs were prepared from four types of starch: native tapioca, potato and corn starches and a modified stabilized waxy maize starch. Although fish balls made from tapioca, potato and corn starches were not significantly different in terms of colour, flavour and overall acceptability, potato-starch samples scored significantly higher for texture. Texture profile analyses also showed that products containing 5% potato starch scored highest for hardness, cohesiveness, springiness, gumminess and chewiness. Of the test samples, the protein content was highest (12·30%) for fishballs containing potato starch. John Wiley & Sons 1993 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/39129/1/Effect%20of%20type%20of%20starch%20on%20the%20quality%20of%20fishballs.pdf Yu, S. Y. and Yeang, S. B. (1993) Effect of type of starch on the quality of fishballs. Tropical Science, 33 (2). pp. 137-143. ISSN 0041-3291 |
| spellingShingle | Yu, S. Y. Yeang, S. B. Effect of type of starch on the quality of fishballs |
| title | Effect of type of starch on the quality of fishballs |
| title_full | Effect of type of starch on the quality of fishballs |
| title_fullStr | Effect of type of starch on the quality of fishballs |
| title_full_unstemmed | Effect of type of starch on the quality of fishballs |
| title_short | Effect of type of starch on the quality of fishballs |
| title_sort | effect of type of starch on the quality of fishballs |
| url | http://psasir.upm.edu.my/id/eprint/39129/1/Effect%20of%20type%20of%20starch%20on%20the%20quality%20of%20fishballs.pdf |
| work_keys_str_mv | AT yusy effectoftypeofstarchonthequalityoffishballs AT yeangsb effectoftypeofstarchonthequalityoffishballs |