Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials

QR Code

Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials

The aim of the present work was to investigate the effect of the addition of resistant starch (unmodified potato starch) on physicochemical properties and lipid stability of fried fish crackers packed in two types of packaging. Fish crackers added with one part of resistant starch were prepared, pac...

Full description

Bibliographic Details
Main Authors:	Idris, Atiqah Aqilah, Wan Ibadullah, Wan Zunairah, Mustapha, Nor Afizah, Saari, Nazamid, Zainal Abedin, Nur Hanani, Shukri, Radhiah
Format:	Article
Language:	English
Published:	2018
Online Access:	http://psasir.upm.edu.my/id/eprint/72374/ http://psasir.upm.edu.my/id/eprint/72374/1/Effect%20of%20addition%20of%20resistant%20starch%20on%20oxidative%20stability%20of%20fried%20fish%20crackers%20as%20influenced%20by%20storage%20temperatures%20and%20packaging%20materials.pdf

Similar Items

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

Effect of mangosteen (Garcinia mangostana L.) pericarp extract on the different carriers for antioxidant active packaging films
by: Brahim, Nabilah, et al.
Published: (2019)

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

Effect of storage temperature on the antioxidant properties of active bilayer polyethylene/soy protein isolate (PE/SPI) film
by: Brahim, Nabilah, et al.
Published: (2018)

Colour changes during deep-frying of sesame cracker's dough balls
by: Tan, S. B., et al.
Published: (2017)

Colour changes during deep-frying of sesame cracker's dough balls
by: Tan, S. B., et al.
Published: (2017)

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

Dough rheology and physicochemical properties of steamed buns fortified with cross-linked rice starch
by: Abdul Shukri, Farah Syahirah, et al.
Published: (2017)

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

Antioxidant activity of Citrus hystrix peel extract in RBD palm olein during frying of fish crackers
by: Bakar, Jamilah, et al.
Published: (1998)

Antioxidant activity of Citrus hystrix peel extract in red palm olein during frying of fish crackers
by: Jamilah, B., et al.
Published: (1998)

Effects of silicone and ascorbyl palmitate on the quality of palm olein used for frying of prawn crackers
by: Augustin, Mary Ann, et al.
Published: (1987)

Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers
by: Mohd Ghazali, Hasanah, et al.
Published: (2009)

Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel
by: Che Man, Yaakob, et al.
Published: (1995)

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

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

Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products
by: Wazir, Hazrati, et al.
Published: (2019)

Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products
by: Wazir, Hazrati, et al.
Published: (2019)

Microwave- and oven-heat moisture treatment of broken rice flour and the improvement in the flat rice noodle quality
by: Mustapha, Nor Afizah, et al.
Published: (2025)

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

Effect of gamma irradiation on physicochemical properties and microbiological quality of yellow noodle with addition of rice bran
by: Abd Rahim, Farah Nadiah, et al.
Published: (2021)

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)

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 different cooking temperatures in repetitive cooking-chilling cycles
by: Mohd Nor, Mohd Zuhair, et al.
Published: (2012)

Study of an antimicrobial starch-based active packaging system
by: Khairuddin, Nozieana, et al.
Published: (2005)

Study of an antimicrobial starch-based active packaging system
by: Khairuddin, Nozieana, et al.
Published: (2005)

Effect of varying ratios of oyster mushroom powder to tapioca flour on the physicochemical properties and sensory acceptability of fried mushroom crackers
by: Faridah Yahya,, et al.
Published: (2017)

Effect of protein concentration, pH, and ionic strength on the adsorption properties of rice bran protein concentrates at the oil-water interface
by: Abd Rahim, Farah Nadiah, et al.
Published: (2024)

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)

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

Properties of pre-germinated rice grain, flour and starch, and use of the flour as texture modifier in crackers
by: Andiappan, Sarita
Published: (2013)

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

Characterization of heat-moisture treated Dioscorea alata purpurea flour: impact of moisture level
by: Mustapha, Nor Afizah, et al.
Published: (2019)

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