Effect of slice thickness on the acceptability of fish crackers ('keropok')
Fish crackers ('keropok') were prepared according to the modified method of Siaw, Idrus and Yu (1985). The keropok was sliced to thicknesses of 1·0, 1·5, 2·0, 2·5, 3·0, 3·5 and 4·0 mm and expanded by frying in hot oil. Results indicated that linear expansion was not affected by the thickne...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
John Wiley & Sons
1993
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/34031/1/a57%20-%20effect%20of%20slice%20thickness.pdf http://psasir.upm.edu.my/id/eprint/34031/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
my.upm.eprints.34031 |
|---|---|
| record_format |
eprints |
| spelling |
my.upm.eprints.340312015-04-16T00:37:12Z http://psasir.upm.edu.my/id/eprint/34031/ Effect of slice thickness on the acceptability of fish crackers ('keropok') Yu, Swee Yean Fish crackers ('keropok') were prepared according to the modified method of Siaw, Idrus and Yu (1985). The keropok was sliced to thicknesses of 1·0, 1·5, 2·0, 2·5, 3·0, 3·5 and 4·0 mm and expanded by frying in hot oil. Results indicated that linear expansion was not affected by the thickness of the keropok slice; however, sensory evaluation showed that slices of 3 and 3·5mm were most acceptable. Panellists commented that thickness was important for correct mouthfeel. John Wiley & Sons 1993 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/34031/1/a57%20-%20effect%20of%20slice%20thickness.pdf Yu, Swee Yean (1993) Effect of slice thickness on the acceptability of fish crackers ('keropok'). Tropical Science, 33. pp. 182-184. ISSN 0041-3291 |
| institution |
Universiti Putra Malaysia |
| building |
UPM Library |
| collection |
Institutional Repository |
| continent |
Asia |
| country |
Malaysia |
| content_provider |
Universiti Putra Malaysia |
| content_source |
UPM Institutional Repository |
| url_provider |
http://psasir.upm.edu.my/ |
| language |
English |
| description |
Fish crackers ('keropok') were prepared according to the modified method of Siaw, Idrus and Yu (1985). The keropok was sliced to thicknesses of 1·0, 1·5, 2·0, 2·5, 3·0, 3·5 and 4·0 mm and expanded by frying in hot oil. Results indicated that linear expansion was not affected by the thickness of the keropok slice; however, sensory evaluation showed that slices of 3 and 3·5mm were most acceptable. Panellists commented that thickness was important for correct mouthfeel. |
| format |
Article |
| author |
Yu, Swee Yean |
| spellingShingle |
Yu, Swee Yean Effect of slice thickness on the acceptability of fish crackers ('keropok') |
| author_facet |
Yu, Swee Yean |
| author_sort |
Yu, Swee Yean |
| title |
Effect of slice thickness on the acceptability of fish crackers ('keropok') |
| title_short |
Effect of slice thickness on the acceptability of fish crackers ('keropok') |
| title_full |
Effect of slice thickness on the acceptability of fish crackers ('keropok') |
| title_fullStr |
Effect of slice thickness on the acceptability of fish crackers ('keropok') |
| title_full_unstemmed |
Effect of slice thickness on the acceptability of fish crackers ('keropok') |
| title_sort |
effect of slice thickness on the acceptability of fish crackers ('keropok') |
| publisher |
John Wiley & Sons |
| publishDate |
1993 |
| url |
http://psasir.upm.edu.my/id/eprint/34031/1/a57%20-%20effect%20of%20slice%20thickness.pdf http://psasir.upm.edu.my/id/eprint/34031/ |
| _version_ |
1643831038356488192 |
| score |
13.211869 |