Effect of slice thickness on the acceptability of fish crackers ('keropok')
Fish crackers ('keropok') were prepared according to the modified method of Siaw, Idrus and Yu (1985). The keropok was sliced to thicknesses of 1·0, 1·5, 2·0, 2·5, 3·0, 3·5 and 4·0 mm and expanded by frying in hot oil. Results indicated that linear expansion was not affected by the thickne...
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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/34031/ http://psasir.upm.edu.my/id/eprint/34031/1/a57%20-%20effect%20of%20slice%20thickness.pdf |
| _version_ | 1848847661422084096 |
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| author | Yu, Swee Yean |
| author_facet | Yu, Swee Yean |
| author_sort | Yu, Swee Yean |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Fish crackers ('keropok') were prepared according to the modified method of Siaw, Idrus and Yu (1985). The keropok was sliced to thicknesses of 1·0, 1·5, 2·0, 2·5, 3·0, 3·5 and 4·0 mm and expanded by frying in hot oil. Results indicated that linear expansion was not affected by the thickness of the keropok slice; however, sensory evaluation showed that slices of 3 and 3·5mm were most acceptable. Panellists commented that thickness was important for correct mouthfeel. |
| first_indexed | 2025-11-15T09:22:09Z |
| format | Article |
| id | upm-34031 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:22:09Z |
| publishDate | 1993 |
| publisher | John Wiley & Sons |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-340312015-04-16T00:37:12Z http://psasir.upm.edu.my/id/eprint/34031/ Effect of slice thickness on the acceptability of fish crackers ('keropok') Yu, Swee Yean Fish crackers ('keropok') were prepared according to the modified method of Siaw, Idrus and Yu (1985). The keropok was sliced to thicknesses of 1·0, 1·5, 2·0, 2·5, 3·0, 3·5 and 4·0 mm and expanded by frying in hot oil. Results indicated that linear expansion was not affected by the thickness of the keropok slice; however, sensory evaluation showed that slices of 3 and 3·5mm were most acceptable. Panellists commented that thickness was important for correct mouthfeel. John Wiley & Sons 1993 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/34031/1/a57%20-%20effect%20of%20slice%20thickness.pdf Yu, Swee Yean (1993) Effect of slice thickness on the acceptability of fish crackers ('keropok'). Tropical Science, 33. pp. 182-184. ISSN 0041-3291 |
| spellingShingle | Yu, Swee Yean Effect of slice thickness on the acceptability of fish crackers ('keropok') |
| title | Effect of slice thickness on the acceptability of fish crackers ('keropok') |
| title_full | Effect of slice thickness on the acceptability of fish crackers ('keropok') |
| title_fullStr | Effect of slice thickness on the acceptability of fish crackers ('keropok') |
| title_full_unstemmed | Effect of slice thickness on the acceptability of fish crackers ('keropok') |
| title_short | Effect of slice thickness on the acceptability of fish crackers ('keropok') |
| title_sort | effect of slice thickness on the acceptability of fish crackers ('keropok') |
| url | http://psasir.upm.edu.my/id/eprint/34031/ http://psasir.upm.edu.my/id/eprint/34031/1/a57%20-%20effect%20of%20slice%20thickness.pdf |