Effect of orange sweet potato (Ipomoea batatas) flour on the physical properties of fried extruded fish crackers

Noorakmar Ab Wahab and Cheow, C. S. and Norizzah A. R. and Mohd Zahid A. and Ruzaina I. (2012) Effect of orange sweet potato (Ipomoea batatas) flour on the physical properties of fried extruded fish crackers. International Food Research Journal, 19 (2). pp. 657-664. ISSN 1985-4668

[img]
Preview
Text
Effect_of_orange_sweet_potato.pdf

Download (46kB) | Preview
[img] Text
Effect of orange sweet potato (Ipomoea batatas) flour on the physical properties of fried extruded fish crackers.pdf
Restricted to Registered users only

Download (774kB)

Abstract

The effects of orange sweet potato flour addition to tapioca starch on the expansion, oil absorption, bulk density, water absorption index (WAI), water solubility index (WSI), hardness and colour of fried extruded fish crackers were investigated. The microstructure properties were assessed by Field Emission Scanning Electron Microscope (FESEM) and the sensory properties of fried extruded fish crackers were determined by quantitative descriptive analysis method. The shape and texture of the product were similar to that of normal breakfast cereal. Light brownish and slightly harder texture was obtained with addition of orange sweet potato flour to tapioca starch in the fried extruded fish crackers. The bulk density and water solubility index (WSI) increased with the increase in orange sweet potato flour addition. However, water absorption index (WAI), linear expansion, expansion ratio, volume expansion and oil absorption decreased as the amount of orange sweet potato increased. The microstructure studies revealed that fried extruded fish crackers with high percentage of orange sweet potato flour had small air cells and thick cell wall. The fried extruded fish crackers with 30% fish, 14% orange sweet potato flour and 56% tapioca starch had high crispiness score and accepted by the trained panellists.

Item Type: Article
Keyword: Extrusion, Fish crackers, Flour, Sweet potato, Ipomoea batatas, Manihot esculenta
Department: SCHOOL > School of Food Science and Nutrition
Depositing User: ADMIN ADMIN
Date Deposited: 14 Jan 2013 16:38
Last Modified: 21 Jan 2021 13:50
URI: https://eprints.ums.edu.my/id/eprint/5710

Actions (login required)

View Item View Item