Development of fish-based breakfast cereal using stuffing and extrusion methods / Norlelawati Arifin

This work was carried out to develop a fish based breakfast cereal using a single screw extruder with the substitution of cocoyam powder to tapioca starch. There were two types of fish used: Sin Croaker (or gelama) and Shortfin Scad (or selayang). The extruder was designed by ATO, Wageningen and man...

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Main Author:	Arifin, Norlelawati
Format:	Thesis
Language:	English
Published:	2006
Subjects:	Nutrition
Online Access:	http://ir.uitm.edu.my/id/eprint/27249/ http://ir.uitm.edu.my/id/eprint/27249/1/TM_NORLELAWATI%20ARIFIN%20AS%2006_5.pdf

id	uitm-27249
recordtype	eprints
spelling	uitm-272492020-01-14T03:23:06Z http://ir.uitm.edu.my/id/eprint/27249/ Development of fish-based breakfast cereal using stuffing and extrusion methods / Norlelawati Arifin Arifin, Norlelawati Nutrition This work was carried out to develop a fish based breakfast cereal using a single screw extruder with the substitution of cocoyam powder to tapioca starch. There were two types of fish used: Sin Croaker (or gelama) and Shortfin Scad (or selayang). The extruder was designed by ATO, Wageningen and manufactured by Safeworld Enterprise, Klang. The breakfast cereal, which is of salty and fishy taste, was developed to have a texture and shape that is similar to that of normal breakfast cereal in the market. Physicochemical analysis of the starches and fishes such as composition analysis, swelling power, water solubility, amylose content and pasting characteristic were done. It was found that sin croaker had higher amount of protein compared to shortfin scad, in comparison, it was found that the result for fat content was higher for shortfin scad. In addition, the protein content and amylose content of cocoyam powder were found to be significantly higher than that of the tapioca starch even though the former possesses significantly lower moisture content, swelling power and water solubility than tapioca starch. There was no significant difference however, for the fat content even though cocoyam powder had slightly higher fat content compared to tapioca starch. The breakfast cereal was produced using the sausage production method to determine the acceptability of breakfast cereal. 30%, 40% and 50% of sin croaker along with 0%, 20%, 30% and 50% of cocoyam powder in substitution for tapioca starch formulations were processed for this product. Results from the study indicate that a higher score was obtained when 30% and 40% of fish were used in comparison to 50% of fish. In determining the linear expansion, hardness and colour of the product, it was found that the linear expansion decreased as the percentage of cocoyam powder was increased. This also resulted in the hardness of the product to be increased as well as the colour of the product becoming darker. 2006 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/27249/1/TM_NORLELAWATI%20ARIFIN%20AS%2006_5.pdf Arifin, Norlelawati (2006) Development of fish-based breakfast cereal using stuffing and extrusion methods / Norlelawati Arifin. Masters thesis, Universiti Teknologi MARA.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Nutrition
spellingShingle	Nutrition Arifin, Norlelawati Development of fish-based breakfast cereal using stuffing and extrusion methods / Norlelawati Arifin
description	This work was carried out to develop a fish based breakfast cereal using a single screw extruder with the substitution of cocoyam powder to tapioca starch. There were two types of fish used: Sin Croaker (or gelama) and Shortfin Scad (or selayang). The extruder was designed by ATO, Wageningen and manufactured by Safeworld Enterprise, Klang. The breakfast cereal, which is of salty and fishy taste, was developed to have a texture and shape that is similar to that of normal breakfast cereal in the market. Physicochemical analysis of the starches and fishes such as composition analysis, swelling power, water solubility, amylose content and pasting characteristic were done. It was found that sin croaker had higher amount of protein compared to shortfin scad, in comparison, it was found that the result for fat content was higher for shortfin scad. In addition, the protein content and amylose content of cocoyam powder were found to be significantly higher than that of the tapioca starch even though the former possesses significantly lower moisture content, swelling power and water solubility than tapioca starch. There was no significant difference however, for the fat content even though cocoyam powder had slightly higher fat content compared to tapioca starch. The breakfast cereal was produced using the sausage production method to determine the acceptability of breakfast cereal. 30%, 40% and 50% of sin croaker along with 0%, 20%, 30% and 50% of cocoyam powder in substitution for tapioca starch formulations were processed for this product. Results from the study indicate that a higher score was obtained when 30% and 40% of fish were used in comparison to 50% of fish. In determining the linear expansion, hardness and colour of the product, it was found that the linear expansion decreased as the percentage of cocoyam powder was increased. This also resulted in the hardness of the product to be increased as well as the colour of the product becoming darker.
format	Thesis
author	Arifin, Norlelawati
author_facet	Arifin, Norlelawati
author_sort	Arifin, Norlelawati
title	Development of fish-based breakfast cereal using stuffing and extrusion methods / Norlelawati Arifin
title_short	Development of fish-based breakfast cereal using stuffing and extrusion methods / Norlelawati Arifin
title_full	Development of fish-based breakfast cereal using stuffing and extrusion methods / Norlelawati Arifin
title_fullStr	Development of fish-based breakfast cereal using stuffing and extrusion methods / Norlelawati Arifin
title_full_unstemmed	Development of fish-based breakfast cereal using stuffing and extrusion methods / Norlelawati Arifin
title_sort	development of fish-based breakfast cereal using stuffing and extrusion methods / norlelawati arifin
publishDate	2006
url	http://ir.uitm.edu.my/id/eprint/27249/ http://ir.uitm.edu.my/id/eprint/27249/1/TM_NORLELAWATI%20ARIFIN%20AS%2006_5.pdf
first_indexed	2023-09-18T23:18:06Z
last_indexed	2023-09-18T23:18:06Z
_version_	1777419247943680000

Development of fish-based breakfast cereal using stuffing and extrusion methods / Norlelawati Arifin

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