Relationship between physicochemical properties of starches and expansion of fish cracker 'keropok'

• Published in: Journal of Food Quality
• Main Author: Cheow C.S.; Kyaw Z.Y.; Howell N.K.; Dzulkifly M.H.
• Format: Article
• Language: English
• Published: Food and Nutrition Press Inc. 2004
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-2342572949&doi=10.1111%2fj.1745-4557.2004.tb00633.x&partnerID=40&md5=dd3a23387735765c6620ffa983142483

The influence of physicochemical properties of starches on expansion of 'keropok' was studied. Swelling power, solubility, and amylose leaching of a starch were dependent on the lipid and protein contents of the starch. The morphology of different starch granules used in 'keropok' gel was observed using scanning electron microscopy. The sizes of swollen starch granules in the gel were quantitatively measured by image analysis. The average length and width of swollen gelatinized sago and tapioca starch granules were significantly higher than that of wheat starch, and consequently, the linear expansion of 'keropok' with wheat starch was lower than those of 'keropok' made with tapioca or sago starches. Linear expansion was positively correlated to swelling power and solubility of the starch. Textural properties of 'keropok' gels with different starches were also measured and found to have correlation with linear expansion of the final products.