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Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials

The aim of the present work was to investigate the effect of the addition of resistant starch (unmodified potato starch) on physicochemical properties and lipid stability of fried fish crackers packed in two types of packaging. Fish crackers added with one part of resistant starch were prepared, pac...

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Main Authors: Idris, Atiqah Aqilah, Wan Ibadullah, Wan Zunairah, Mustapha, Nor Afizah, Saari, Nazamid, Zainal Abedin, Nur Hanani, Shukri, Radhiah
Format: Article
Language:English
Published: 2018
Online Access:http://psasir.upm.edu.my/id/eprint/72374/1/Effect%20of%20addition%20of%20resistant%20starch%20on%20oxidative%20stability%20of%20fried%20fish%20crackers%20as%20influenced%20by%20storage%20temperatures%20and%20packaging%20materials.pdf
http://psasir.upm.edu.my/id/eprint/72374/
https://maxwellsci.com/jp/mspabstract.php?doi=ajfst.14.5911
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spelling my.upm.eprints.723742020-05-27T07:39:56Z http://psasir.upm.edu.my/id/eprint/72374/ Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials Idris, Atiqah Aqilah Wan Ibadullah, Wan Zunairah Mustapha, Nor Afizah Saari, Nazamid Zainal Abedin, Nur Hanani Shukri, Radhiah The aim of the present work was to investigate the effect of the addition of resistant starch (unmodified potato starch) on physicochemical properties and lipid stability of fried fish crackers packed in two types of packaging. Fish crackers added with one part of resistant starch were prepared, packed into two types of packaging with four different layers of packaging material; (i) polyethylene terephthalate-polyethylene-aluminium-linear low density polyethylene and (ii) oriented polypropylene-polyethylene-metallized polyethylene terephthalate-linear low density polyethylene and stored at 25, 40 and 60°C for 12 weeks. The linear expansion and oil absorption of the fried fish cracker were 58.00 ± 3.46% and 12.60 ± 1.34% respectively. Physical analyses showed an increase in moisture contents (from 2.75-3.47% to 4.08-4.54%), water activities (0.297 to 0.436aw) and a* and b* values (5.27 to 9.14% and 21.09 to 25.27%, respectively), while a decrease in L* value (from 63 to 58%), hardness (from 2.110 to 1.117 kg) and crispiness (from 12.46 to 8.18 kg/sec) throughout 12 weeks of storage at all temperatures tested. The lipid yield of the crackers increased during the storage time and the concentrations of conjugated dienes and thiobarbituric acid reactive substances showed a gradual increase and decrease, respectively. These results showed that the fried fish crackers in the storage study had undergone lipid oxidation where physical and chemical deterioration were observed and measured. In conclusion, the addition of one part of resistant starch in crackers has given positive effect on the stability of the resulting fried fish crackers. 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/72374/1/Effect%20of%20addition%20of%20resistant%20starch%20on%20oxidative%20stability%20of%20fried%20fish%20crackers%20as%20influenced%20by%20storage%20temperatures%20and%20packaging%20materials.pdf Idris, Atiqah Aqilah and Wan Ibadullah, Wan Zunairah and Mustapha, Nor Afizah and Saari, Nazamid and Zainal Abedin, Nur Hanani and Shukri, Radhiah (2018) Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials. Advance Journal of Food Science and Technology, 14 (5). 138 - 147. ISSN 2042-4868; ESSN: 2042-4876 https://maxwellsci.com/jp/mspabstract.php?doi=ajfst.14.5911 10.19026/ajfst.14.5911
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 The aim of the present work was to investigate the effect of the addition of resistant starch (unmodified potato starch) on physicochemical properties and lipid stability of fried fish crackers packed in two types of packaging. Fish crackers added with one part of resistant starch were prepared, packed into two types of packaging with four different layers of packaging material; (i) polyethylene terephthalate-polyethylene-aluminium-linear low density polyethylene and (ii) oriented polypropylene-polyethylene-metallized polyethylene terephthalate-linear low density polyethylene and stored at 25, 40 and 60°C for 12 weeks. The linear expansion and oil absorption of the fried fish cracker were 58.00 ± 3.46% and 12.60 ± 1.34% respectively. Physical analyses showed an increase in moisture contents (from 2.75-3.47% to 4.08-4.54%), water activities (0.297 to 0.436aw) and a* and b* values (5.27 to 9.14% and 21.09 to 25.27%, respectively), while a decrease in L* value (from 63 to 58%), hardness (from 2.110 to 1.117 kg) and crispiness (from 12.46 to 8.18 kg/sec) throughout 12 weeks of storage at all temperatures tested. The lipid yield of the crackers increased during the storage time and the concentrations of conjugated dienes and thiobarbituric acid reactive substances showed a gradual increase and decrease, respectively. These results showed that the fried fish crackers in the storage study had undergone lipid oxidation where physical and chemical deterioration were observed and measured. In conclusion, the addition of one part of resistant starch in crackers has given positive effect on the stability of the resulting fried fish crackers.
format Article
author Idris, Atiqah Aqilah
Wan Ibadullah, Wan Zunairah
Mustapha, Nor Afizah
Saari, Nazamid
Zainal Abedin, Nur Hanani
Shukri, Radhiah
spellingShingle Idris, Atiqah Aqilah
Wan Ibadullah, Wan Zunairah
Mustapha, Nor Afizah
Saari, Nazamid
Zainal Abedin, Nur Hanani
Shukri, Radhiah
Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials
author_facet Idris, Atiqah Aqilah
Wan Ibadullah, Wan Zunairah
Mustapha, Nor Afizah
Saari, Nazamid
Zainal Abedin, Nur Hanani
Shukri, Radhiah
author_sort Idris, Atiqah Aqilah
title Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials
title_short Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials
title_full Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials
title_fullStr Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials
title_full_unstemmed Effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials
title_sort effect of addition of resistant starch on oxidative stability of fried fish crackers as influenced by storage temperatures and packaging materials
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/72374/1/Effect%20of%20addition%20of%20resistant%20starch%20on%20oxidative%20stability%20of%20fried%20fish%20crackers%20as%20influenced%20by%20storage%20temperatures%20and%20packaging%20materials.pdf
http://psasir.upm.edu.my/id/eprint/72374/
https://maxwellsci.com/jp/mspabstract.php?doi=ajfst.14.5911
_version_ 1669008811458822144
score 13.211869

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