Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles
This work describes the effect of different cooking temperatures in repetitive cooking-chilling (RCC) process on resistant starch (RS) content in fish crackers prepared from a ratio of 1:1 fish:sago starch formulation. Three sets of 4 RCC cycles were performed on the fish crackers where each set was...
| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Engineering, Universiti Putra Malaysia
2012
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50679/1/_TechnicalPapers_CAFEi2012_164.pdf |
| _version_ | 1796975380564803584 |
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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 different cooking temperatures in repetitive cooking-chilling (RCC) process on resistant starch (RS) content in fish crackers prepared from a ratio of 1:1 fish:sago starch formulation. Three sets of 4 RCC cycles were performed on the fish crackers where each set was cooked at a fixed temperature of 100, 115 or 121°C respectively. Meanwhile, the chilling temperature was fixed at 4°C in all cases. Subjecting the fish crackers to higher cooking temperature for up to 4 cycles of RCC increased the RS content; however, some drawbacks on the quality characteristics namely linear expansion and physical attributes of the crackers were observed. Application of higher cooking temperature in the RCC caused more damages (cracks, burst and fragments) to the shape of the fish cracker gels as observed during the first RCC cycle and when the products were subjected to frying, their linear expansion decreased. This work demonstrated that the application of higher cooking temperature up to 4 RCC cycles was able to enhance the RS content in the fish crackers, but was less able to attain higher percentage of product with perfect shape. On the contrary, fish crackers that were exposed to a lower cooking temperature contained lower RS but with less damaged shape. |
| first_indexed | 2024-03-06T09:10:43Z |
| format | Conference or Workshop Item |
| id | upm.eprints-50679 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:10:43Z |
| publishDate | 2012 |
| publisher | Faculty of Engineering, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-506792017-03-02T06:18:28Z http://psasir.upm.edu.my/id/eprint/50679/ Increasing resistant starch content in fish crackers through different cooking temperatures in 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 different cooking temperatures in repetitive cooking-chilling (RCC) process on resistant starch (RS) content in fish crackers prepared from a ratio of 1:1 fish:sago starch formulation. Three sets of 4 RCC cycles were performed on the fish crackers where each set was cooked at a fixed temperature of 100, 115 or 121°C respectively. Meanwhile, the chilling temperature was fixed at 4°C in all cases. Subjecting the fish crackers to higher cooking temperature for up to 4 cycles of RCC increased the RS content; however, some drawbacks on the quality characteristics namely linear expansion and physical attributes of the crackers were observed. Application of higher cooking temperature in the RCC caused more damages (cracks, burst and fragments) to the shape of the fish cracker gels as observed during the first RCC cycle and when the products were subjected to frying, their linear expansion decreased. This work demonstrated that the application of higher cooking temperature up to 4 RCC cycles was able to enhance the RS content in the fish crackers, but was less able to attain higher percentage of product with perfect shape. On the contrary, fish crackers that were exposed to a lower cooking temperature contained lower RS but with less damaged shape. Faculty of Engineering, Universiti Putra Malaysia 2012 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/50679/1/_TechnicalPapers_CAFEi2012_164.pdf Mohd Nor, Mohd Zuhair and A. Talib, Rosnita and Mohd Adzahan, Noranizan and Chin, Nyuk Ling and Hashim, Kamaruddin (2012) Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles. In: International Conference on Agricultural and Food Engineering for Life (Cafei2012), 26-28 Nov. 2012, Palm Garden Hotel, Putrajaya. (pp. 482-487). http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_164.pdf |
| spellingShingle | Mohd Nor, Mohd Zuhair A. Talib, Rosnita Mohd Adzahan, Noranizan Chin, Nyuk Ling Hashim, Kamaruddin Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles |
| title | Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles |
| title_full | Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles |
| title_fullStr | Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles |
| title_full_unstemmed | Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles |
| title_short | Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles |
| title_sort | increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking chilling cycles |
| url | http://psasir.upm.edu.my/id/eprint/50679/1/_TechnicalPapers_CAFEi2012_164.pdf |
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