Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab

Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab

Fish cracker or more commonly known as keropok in Malaysia is popular snack food among countries in the ASEAN region. The main starchy flour component used is tapioca starch (Manihot esculenta) that gives cracker expansion which was strongly correlated with consumer preference. Very few studies have...

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Bibliographic Details
Main Author: Abd Wahab, Noorakmar
Format: Book Section
Language:English
Published: Institute of Graduate Studies, UiTM 2012
Subjects:
Malaysia
Plant anatomy
Online Access:http://ir.uitm.edu.my/id/eprint/19154/
http://ir.uitm.edu.my/id/eprint/19154/1/ABS_AZIRA%20ABD%20AZIZ%20TDRA%20VOL%201%20IGS%2012.pdf
id uitm-19154
recordtype eprints
spelling uitm-191542018-06-12T01:22:18Z http://ir.uitm.edu.my/id/eprint/19154/ Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab Abd Wahab, Noorakmar Malaysia Plant anatomy Fish cracker or more commonly known as keropok in Malaysia is popular snack food among countries in the ASEAN region. The main starchy flour component used is tapioca starch (Manihot esculenta) that gives cracker expansion which was strongly correlated with consumer preference. Very few studies have been carried out on potential of other tuber sources to replace tapioca flour in formulation of fish crackers. Besides, the information on utilization of freshwater fish in fish crackers was also limited. This study highlighted the potential usage of orange sweet potato (Ipomoea batatas) flour as ingredient to substitute tapioca flour in fish cracker and as for types of fish, the red tilapia (Oreochromis niloticus) is used. Fish cracker manufacturing is mostly practised in small scale and extrusion cooking could simplify the process of stuffing and steaming. Institute of Graduate Studies, UiTM 2012 Book Section PeerReviewed text en http://ir.uitm.edu.my/id/eprint/19154/1/ABS_AZIRA%20ABD%20AZIZ%20TDRA%20VOL%201%20IGS%2012.pdf Abd Wahab, Noorakmar (2012) Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab. In: The Doctoral Research Abstracts. IPSis Biannual Publication, 2 (2). Institute of Graduate Studies, UiTM, Shah Alam.
repository_type Digital Repository
institution_category Local University
institution Universiti Teknologi MARA
building UiTM Institutional Repository
collection Online Access
language English
topic Malaysia
Plant anatomy
spellingShingle Malaysia
Plant anatomy
Abd Wahab, Noorakmar
Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab
description Fish cracker or more commonly known as keropok in Malaysia is popular snack food among countries in the ASEAN region. The main starchy flour component used is tapioca starch (Manihot esculenta) that gives cracker expansion which was strongly correlated with consumer preference. Very few studies have been carried out on potential of other tuber sources to replace tapioca flour in formulation of fish crackers. Besides, the information on utilization of freshwater fish in fish crackers was also limited. This study highlighted the potential usage of orange sweet potato (Ipomoea batatas) flour as ingredient to substitute tapioca flour in fish cracker and as for types of fish, the red tilapia (Oreochromis niloticus) is used. Fish cracker manufacturing is mostly practised in small scale and extrusion cooking could simplify the process of stuffing and steaming.
format Book Section
author Abd Wahab, Noorakmar
author_facet Abd Wahab, Noorakmar
author_sort Abd Wahab, Noorakmar
title Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab
title_short Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab
title_full Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab
title_fullStr Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab
title_full_unstemmed Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab
title_sort effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / noorakmar abd wahab
publisher Institute of Graduate Studies, UiTM
publishDate 2012
url http://ir.uitm.edu.my/id/eprint/19154/
http://ir.uitm.edu.my/id/eprint/19154/1/ABS_AZIRA%20ABD%20AZIZ%20TDRA%20VOL%201%20IGS%2012.pdf
first_indexed 2023-09-18T23:01:58Z
last_indexed 2023-09-18T23:01:58Z
_version_ 1777418233211518976

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