The effect of mixing time and mixing sequence during processing on the physicochemical and sensory properties of keropok lekor

QR Code

The effect of mixing time and mixing sequence during processing on the physicochemical and sensory properties of keropok lekor

The common practice of mixing in keropok lekor processing is carried out continuously to produce a homogenize batter with no specific time and sequence established yet. The goal of the work was to study the effect of different mixing time and sequence (intermittent and continuous) against the physic...

Full description

Bibliographic Details
Main Authors:	Murad, Najwa Shamila, Ismail, Mohamad Afifi, Mahmud @ Ab Rashid, Nor-Khaizura, Mohammad Rashedi, Ismail-Fitry
Format:	Article
Language:	English
Published:	Penerbit UTHM 2017
Online Access:	http://psasir.upm.edu.my/id/eprint/63431/ http://psasir.upm.edu.my/id/eprint/63431/1/The%20effect%20of%20mixing%20time%20and%20mixing%20sequence%20during%20processing.pdf

Similar Items

Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)
by: Nordin, Nur Liyana, et al.
Published: (2019)

Microbiological and Chemical Quality of Keropok Lekor during Processing And Storage
by: Mahmud @ Ab. Rashid, Nor Khaizura
Published: (2008)

Microbiological quality of keropok lekor during processing
by: Mahmud @ Ab. Rashid, Nor Khaizura, et al.
Published: (2009)

Histamine and histamine-forming bacteria in keropok lekor(Malaysian fish sausage)during processing.
by: Mahmud @ Ab. Rashid, Nor Khaizura, et al.
Published: (2009)

Predicting freezing time for keropok lekor.
by: Ibrahim, Mohd Nordin, et al.
Published: (2007)

Cryomechanical Freezing Of Keropok Lekor
by: Mohd. Amin, Nor Amaiza
Published: (2003)

Comparison of boiling, steaming, air frying, deep-frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
by: Marina Mohd Tamsir,, et al.
Published: (2021)

Comparison of boiling, steaming, air frying, deep frying, microwaving and oven-cooking on quality characteristics of keropok lekor (Malaysian fish sausage)
by: MOHD TAMSIR, MARINA, et al.
Published: (2021)

Protein-Hydrocolloids Interactions in "Keropok Lekor"
by: Kaw, Zay Ya
Published: (2004)

Lekor Den Enterprise: Keropok Lekor / Norfazarifah Ahmad Fazli... [et al.]
by: Ahmad Fazli, Norfazarifah, et al.
Published: (2013)

Keropok Lekor - Boiling and Steaming Methods of Processing
by: Bakar, Jamilah
Published: (1983)

Perusahaan keropok lekor makanan tradisi Melayu Terengganu
by: Muhamad Rafiq Abu Bakar,, et al.
Published: (2018)

Effect of edible coating of sago starch-gelatine incorporated with papaya seed extract on the storage stability of Malaysian fish sausage (keropok lekor)
by: Bakar, Jamilah, et al.
Published: (2020)

The enhancement of stability and quality characteristics of 'keropok lekor' by the incorporate of hyrocolloids
by: Bakar, Jamilah, et al.
Published: (2004)

Effects of mixing duration and raw materials on the physicochemical, microstructural and sensorial properties of sausages prepared from Red Tilapia (Oreochromis sp.)
by: Abu Bakar, Asyrul Izhar, et al.
Published: (2021)

Keropok Lekor Panas Meletop Enterprise / Muhammad Kamarul Hisyam Jusoh
by: Muhammad Kamarul Hisyam, Jusoh
Published: (2020)

The effects of Malay herbs on the storage stability of chilled ‘keropok lekor’ / Azni A. Aziz
by: A. Aziz, Azni
Published: (2008)

Tinjauan penggunaan ramuan dan pembungkusan dalam pembuatan keropok lekor di Selangor
by: Nik Nur Atiqah Nasuha Ahmad Sabri,, et al.
Published: (2024)

Effect of selected sago starch modifications on its properties and quality of instant ‘keropok lekor’
by: Yusnita H.,, et al.
Published: (2017)

Sustaining traditional food: consumers' perceptions on physical characteristics of keropok lekor or fish snack
by: Omar, M., et al.
Published: (2011)

Mutagenic potential of fried and boiled “Keropok lekor”: a study using the Ames test
by: Abdullah, Rozaini, et al.
Published: (2024)

Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer
by: Ismail, Mohamad Afifi, et al.
Published: (2021)

Determination of traditional food modification factor towards Terengganu’s keropok lekor / Malissasahila Abdul Manap
by: Abdul Manap, Malissasahila
Published: (2011)

Extraction of pomegranate peel and green tea leaves and their effects on the microbial, physicochemical, microstructural and sensorial properties of chilled-stored chicken meat
by: Jauhar, Safiullah, et al.
Published: (2021)

Physico-Chemical, Thermal and Rheological Properties of Various Fish Protein-Sago Starch Formulas in Keropok Lekor
by: Mohamed Saeed, Mohamed Abd Elgadir
Published: (2010)

Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom
by: Pravinraj Moorthi,, et al.
Published: (2022)

Physicochemical and sensory characteristics of meatless nuggets of boiled chickpea and in combination with oyster mushroom
by: Moorthi, Pravinraj, et al.
Published: (2022)

Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia
by: Qurratul Aeina Faizi Faizul,, et al.
Published: (2024)

Biogenic amines and urocanic acid in keropok lekor, and their effects on cytotoxicity and proinflammatory mediator secretion of macrophage cell culture
by: Hussain, Husniza
Published: (2017)

Different pressures, low temperature, and short-duration supercritical carbon dioxide treatments: microbiological, physicochemical, microstructural, and sensorial attributes of chill-stored chicken meat
by: Safiullah, Jauhar, et al.
Published: (2020)

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
by: Chong, Chi-Cheng, et al.
Published: (2023)

Physicochemical, sensorial and antioxidant properties of sardine fish patties incorporated with different natural additives
by: Chong, Chi-Cheng, et al.
Published: (2023)

Physicochemical and sensory properties of traditional baked cake (kuih bakar) with coconut milk and soy milk
by: Idris, Maimanah Faizah, et al.
Published: (2020)

Effects of salting duration and salt concentration on physicochemical properties and sensory attributes of buffalo meatballs
by: Omar, Umi Afiqah, et al.
Published: (2024)

Microbiological evaluation on raw materials and food contact surfaces of ‘keropok lekor’ premises in Kuala Nerus, Terengganu and their prevalence of antibiotic resistant bacteria
by: Mohd Nizam Lani,, et al.
Published: (2017)

Evaluation of antioxidant and antibacterial activities of fish protein hydrolysate produced from Malaysian fish sausage (Keropok Lekor) by-products by indigenous Lactobacillus casei fermentation
by: Abd Rashid, Nur Yuhasliza, et al.
Published: (2022)

Okara-fortified wheat bread: effect on nutritional, physicochemical and sensory properties
by: Mustapha, Nor Afizah, et al.
Published: (2024)

Impact of juice extraction method on the physicochemical, functional, and sensory properties of Sabah snake grass (Clinacanthus nutans) juice mix
by: Mohd Adzahan, Noranizan, et al.
Published: (2020)

Valorization of Malaysian fish sausage (Keropok Lekor) by-products into bioactive fish protein hydrolysate by Bacillus licheniformis fermentation: influence of by-products characteristics on nutritional, antioxidant, and antibacterial capacities
by: Abd Rashid, Nur Yuhasliza, et al.
Published: (2024)

Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets
by: Asmak Abdul-Zubir,, et al.
Published: (2022)