Intermediate technology for fish cracker (‘keropok’) production
‘Keropok’ production is an important cottage industry in Malaysia. However, production methods used are poor, resulting in inferior quality products which have uneven expansion characteristics, dark objectionable colours and varying shapes, sizes and thicknesses. This paper describes a method that c...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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1985
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| Online Access: | http://psasir.upm.edu.my/id/eprint/37071/ http://psasir.upm.edu.my/id/eprint/37071/1/37071.pdf |
| _version_ | 1848848509513498624 |
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| author | Siaw, C. L. Idrus, A. Z. Yu, Y. |
| author_facet | Siaw, C. L. Idrus, A. Z. Yu, Y. |
| author_sort | Siaw, C. L. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | ‘Keropok’ production is an important cottage industry in Malaysia. However, production methods used are poor, resulting in inferior quality products which have uneven expansion characteristics, dark objectionable colours and varying shapes, sizes and thicknesses. This paper describes a method that can be used to upgrade ‘keropok’ production. Basically it is an adaptation from sausage production technology. Products from this method were superior in terms of appearance, shape and linear expansion and were more acceptable to taste panellists. |
| first_indexed | 2025-11-15T09:35:38Z |
| format | Article |
| id | upm-37071 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:35:38Z |
| publishDate | 1985 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-370712016-02-01T05:01:47Z http://psasir.upm.edu.my/id/eprint/37071/ Intermediate technology for fish cracker (‘keropok’) production Siaw, C. L. Idrus, A. Z. Yu, Y. ‘Keropok’ production is an important cottage industry in Malaysia. However, production methods used are poor, resulting in inferior quality products which have uneven expansion characteristics, dark objectionable colours and varying shapes, sizes and thicknesses. This paper describes a method that can be used to upgrade ‘keropok’ production. Basically it is an adaptation from sausage production technology. Products from this method were superior in terms of appearance, shape and linear expansion and were more acceptable to taste panellists. 1985-02 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/37071/1/37071.pdf Siaw, C. L. and Idrus, A. Z. and Yu, Y. (1985) Intermediate technology for fish cracker (‘keropok’) production. Journal of Food Technology, 20 (1). pp. 17-21. http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1985.tb01898.x/abstract 10.1111/j.1365-2621.1985.tb01898.x |
| spellingShingle | Siaw, C. L. Idrus, A. Z. Yu, Y. Intermediate technology for fish cracker (‘keropok’) production |
| title | Intermediate technology for fish cracker (‘keropok’) production |
| title_full | Intermediate technology for fish cracker (‘keropok’) production |
| title_fullStr | Intermediate technology for fish cracker (‘keropok’) production |
| title_full_unstemmed | Intermediate technology for fish cracker (‘keropok’) production |
| title_short | Intermediate technology for fish cracker (‘keropok’) production |
| title_sort | intermediate technology for fish cracker (‘keropok’) production |
| url | http://psasir.upm.edu.my/id/eprint/37071/ http://psasir.upm.edu.my/id/eprint/37071/ http://psasir.upm.edu.my/id/eprint/37071/ http://psasir.upm.edu.my/id/eprint/37071/1/37071.pdf |