Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method

S. Y. YU, J. R. MITCHELL, Aminah Abdullah

Research output: Contribution to journalArticle

41 Citations (Scopus)

Abstract

‘Keropok’, a traditional Malaysian snack food composed of fish and flour, was successfully prepared by extrusion. The degree of expansion of the dried product on frying was measured as a function of extruder temperature and the ratio of fish to tapioca flour in the product. It was found that expansion decreased with increasing fish content. Organoleptic evaluation indicated that the extruded products were as acceptable as those prepared using traditional methods.

Original languageEnglish
Pages (from-to)51-58
Number of pages8
JournalInternational Journal of Food Science & Technology
Volume16
Issue number1
DOIs
Publication statusPublished - 1981
Externally publishedYes

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crackers
extrusion
Fish
Extrusion
Fish Flour
Fishes
Manihot
Snacks
flour
Testing
Flour
fish
snack foods
tapioca
extruders
testing
frying
Extruders
Temperature
sensory evaluation

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Cite this

Production and acceptability testing of fish crackers (‘keropok’) prepared by the extrusion method. / YU, S. Y.; MITCHELL, J. R.; Abdullah, Aminah.

In: International Journal of Food Science & Technology, Vol. 16, No. 1, 1981, p. 51-58.

Research output: Contribution to journalArticle

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