Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method
‘Keropok’, a traditional Malaysian snack food composed of fish and flour, was successfully prepared by extrusion. The degree of expansion of the dried product on frying was measured as a function of extruder temperature and the ratio of fish to tapioca flour in the product. It was found that expansi...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Institute of Food Science and Technology
1981
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| Online Access: | http://psasir.upm.edu.my/id/eprint/15403/ http://psasir.upm.edu.my/id/eprint/15403/1/15403.pdf |
| _version_ | 1848842667885068288 |
|---|---|
| author | Yu, S. Y. Mitchell, J. R. Abdullah, A. |
| author_facet | Yu, S. Y. Mitchell, J. R. Abdullah, A. |
| author_sort | Yu, S. Y. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | ‘Keropok’, a traditional Malaysian snack food composed of fish and flour, was successfully prepared by extrusion. The degree of expansion of the dried product on frying was measured as a function of extruder temperature and the ratio of fish to tapioca flour in the product. It was found that expansion decreased with increasing fish content. Organoleptic evaluation indicated that the extruded products were as acceptable as those prepared using traditional methods. |
| first_indexed | 2025-11-15T08:02:47Z |
| format | Article |
| id | upm-15403 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:02:47Z |
| publishDate | 1981 |
| publisher | Institute of Food Science and Technology |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-154032024-08-30T02:06:47Z http://psasir.upm.edu.my/id/eprint/15403/ Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method Yu, S. Y. Mitchell, J. R. Abdullah, A. ‘Keropok’, a traditional Malaysian snack food composed of fish and flour, was successfully prepared by extrusion. The degree of expansion of the dried product on frying was measured as a function of extruder temperature and the ratio of fish to tapioca flour in the product. It was found that expansion decreased with increasing fish content. Organoleptic evaluation indicated that the extruded products were as acceptable as those prepared using traditional methods. Institute of Food Science and Technology 1981-02 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/15403/1/15403.pdf Yu, S. Y. and Mitchell, J. R. and Abdullah, A. (1981) Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method. International Journal of Food Science & Technology, 16 (1). pp. 51-58. ISSN 0950-5423; ESSN: 1365-2621 http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1981.tb00995.x/abstract 10.1111/j.1365-2621.1981.tb00995.x |
| spellingShingle | Yu, S. Y. Mitchell, J. R. Abdullah, A. Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method |
| title | Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method |
| title_full | Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method |
| title_fullStr | Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method |
| title_full_unstemmed | Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method |
| title_short | Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method |
| title_sort | production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method |
| url | http://psasir.upm.edu.my/id/eprint/15403/ http://psasir.upm.edu.my/id/eprint/15403/ http://psasir.upm.edu.my/id/eprint/15403/ http://psasir.upm.edu.my/id/eprint/15403/1/15403.pdf |