Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles

QR Code

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...

Full description

Bibliographic Details
Main Authors:	Mohd Nor, Mohd Zuhair, A. Talib, Rosnita, Mohd Adzahan, Noranizan, Chin, Nyuk Ling, Hashim, Kamaruddin
Format:	Conference or Workshop Item
Language:	English
Published:	Faculty of Engineering, Universiti Putra Malaysia 2012
Online Access:	http://psasir.upm.edu.my/id/eprint/50679/ http://psasir.upm.edu.my/id/eprint/50679/1/_TechnicalPapers_CAFEi2012_164.pdf

Similar Items

Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles
by: Mohd Nor, Mohd Zuhair, et al.
Published: (2014)

Effects of cooking temperature in repetitive cooking-chilling cycles on resistant starch content and quality characteristics of fish crackers
by: Mohd Nor, Mohd Zuhair, et al.
Published: (2015)

Increasing resistant starch content in fish crackers through various cooking-chilling conditions
by: Mohd Nor, Mohd Zuhair
Published: (2012)

The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok')
by: Kyaw, Z.Y., et al.
Published: (2001)

Modification of Wheat, Sago and Tapioca Starches by Irradiation and its Effect on the Physical Properties of Fish Crackers (Keropok)
by: Mohd Adzahan, Noranizan
Published: (2002)

Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers ('keropok')
by: Cheow, C.S., et al.
Published: (1999)

Effects of Cooking and Chill-Reheating On Lipid and Flavor Characteristics Of S. Commerson and S. Guttatus
by: Rahimabadi, Eshagh Zakipoor
Published: (2008)

Effect of rice starch on the linear expansion of fish crackers (keropok)
by: Yu, Swee Yean
Published: (1993)

Amount of Fish, Type of Starch and Steaming Duration on the Quality of Fish Cracker ("Keropok")
by: Kyaw, Zay Ya
Published: (1998)

Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough
by: Kyaw, Z. Y., et al.
Published: (2001)

Process improvement on fish cleaning in fish cracker production
by: Mohd Syazali, Mohd Arif
Published: (2013)

Modernizing the preparation of the Malaysian traditional mixed rice dishes with cook-chill central kitchen and implementation of HACCP
by: Noor Hasnan, Noor Zafira, et al.
Published: (2019)

Modernizing the preparation of the Malaysian mixed rice dish (MRD) with cook-chill central kitchen and implementation of HACCP
by: Noor Hasnan, Noor Zafira, et al.
Published: (2020)

Lipid characteristics in cooked, chill-reheated fillets of Indo-Pacific king mackerel (Scomberomorous guttatus).
by: Bakar, Jamilah, et al.
Published: (2008)

The implications of palm cooking oil price increases in Malaysia
by: Abdullah Chik, Norlaila, et al.
Published: (2023)

The cook
by: Whish-Wilson, David
Published: (2014)

Hazard Analysis and Critical Control Point (CCP) determination in cook-chilled beef curry and beef kurma
by: Abd Lataf, Dora Liyana, et al.
Published: (2020)

Guest editorial: To cook or not to cook – what are the barriers?
by: Caraher, M., et al.
Published: (2017)

Fish bone-catalyzed methanolysis of waste cooking oil
by: Sulaiman, Sarina, et al.
Published: (2016)

Effects Of Different Cooking Methods And Storage Conditions On The Rice Starch Digestibility
by: Ramakrishnan, Yogeshini
Published: (2009)

Storage stability and quality characteristics of fried fish crackers added with rice bran flour and resistant starch
by: Idris, 'Atiqah 'Aqilah
Published: (2018)

Cooking fresh
by: Christopher Toh,
Published: (2017)

Improvement of drying process in fish cracker production
by: Shazmier Shah, Dilbar Shah
Published: (2013)

Improvement of boiling process in fish cracker production
by: Mohamad Nafis, Jamaluddin
Published: (2013)

Acceptability of crackers (‘Keropok’) with fish protein hydrolysate
by: Yu, S. Y., et al.
Published: (1990)

Intermediate technology for fish cracker ('keropok') production
by: Siaw, C. L., et al.
Published: (1985)

Intermediate technology for fish cracker (‘keropok’) production
by: Siaw, C. L., et al.
Published: (1985)

Effect of tertiarybutylhydroquinone on lipid oxidation in fish crackers
by: Ahmad, Shamsuddin, et al.
Published: (1985)

Extrusion cooking increases soluble dietary fibre of lupin seed coat
by: Zhong, L., et al.
Published: (2019)

Study of Chinese household cooking practices: energy and cooking fumes
by: Wang, Hong
Published: (2017)

Effect of curry powder on the growth of listeria monocytogenes, yersinia enterocolitica and escherichia coli 0157:H7 in cook-chill beef dish
by: Ayub Mohd Yatim,, et al.
Published: (2002)

Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials
by: Idris, Atiqah Aqilah, et al.
Published: (2018)

Productivity improvement of fish crackers processing using simulation technique
by: Wan Nurul Afiqah, Wan Mohd Shafie
Published: (2013)

A review on fish lipid : composition and changes during cooking methods.
by: Moradi, Yazdan, et al.
Published: (2011)

Effect of slice thickness on the acceptability of fish crackers ('keropok')
by: Yu, Swee Yean
Published: (1993)

Healthy cooking with additive
by: Babulal, Veena
Published: (2015)

A cooking machine.
by: Shamsuddin, Rosnah
Published: (2010)

Simulation and Fabrication of Open-Type Boiler of Fish Cracker Production Line
by: Mohd Zaidi, Sidek, et al.
Published: (2015)

Changes of dietary fiber and starch composition of processed potato products during domestic cooking
by: Thed, S. T., et al.
Published: (1995)

Development of efficient designs of cooking systems. III. Kinetics of cooking and quality of cooked food, including nutrients, anti-nutrients, taste, and flavor
by: Singhal, R., et al.
Published: (2012)