The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok')
The effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of fried keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM). Linear exp...
| Published in: | Journal of Food Quality |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Food and Nutrition Press Inc.
2001
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-0035402245&doi=10.1111%2fj.1745-4557.2001.tb00601.x&partnerID=40&md5=d52af9acc98d9f5dc7f5a3ae5971c79d |
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Kyaw Z.Y.; Cheow C.S.; Yu S.Y.; Dzulkifly M.H. |
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Kyaw Z.Y.; Cheow C.S.; Yu S.Y.; Dzulkifly M.H. 2-s2.0-0035402245 The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') 2001 Journal of Food Quality 24 3 10.1111/j.1745-4557.2001.tb00601.x https://www.scopus.com/inward/record.uri?eid=2-s2.0-0035402245&doi=10.1111%2fj.1745-4557.2001.tb00601.x&partnerID=40&md5=d52af9acc98d9f5dc7f5a3ae5971c79d The effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of fried keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM). Linear expansion of keropok made with wheat starch increased with increasing steaming temperature, but that of keropok made with tapioca starch decreased with increasing steaming temperature. The linear expansion results correlate with the sensory evaluation of the products. fs25. Food and Nutrition Press Inc. 1469428 English Article |
| author |
2-s2.0-0035402245 |
| spellingShingle |
2-s2.0-0035402245 The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| author_facet |
2-s2.0-0035402245 |
| author_sort |
2-s2.0-0035402245 |
| title |
The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| title_short |
The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| title_full |
The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| title_fullStr |
The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| title_full_unstemmed |
The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| title_sort |
The effect of pressure cooking on the microstructure and expansion of fish cracker ('keropok') |
| publishDate |
2001 |
| container_title |
Journal of Food Quality |
| container_volume |
24 |
| container_issue |
3 |
| doi_str_mv |
10.1111/j.1745-4557.2001.tb00601.x |
| url |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-0035402245&doi=10.1111%2fj.1745-4557.2001.tb00601.x&partnerID=40&md5=d52af9acc98d9f5dc7f5a3ae5971c79d |
| description |
The effect of pressure cooking on microstructure of wheat and tapioca starch in keropok gel and expansion of fried keropok slices were studied. The morphology of the starch granules in the keropok gel at different steaming temperature was examined using scanning electron microscopy (SEM). Linear expansion of keropok made with wheat starch increased with increasing steaming temperature, but that of keropok made with tapioca starch decreased with increasing steaming temperature. The linear expansion results correlate with the sensory evaluation of the products. fs25. |
| publisher |
Food and Nutrition Press Inc. |
| issn |
1469428 |
| language |
English |
| format |
Article |
| accesstype |
|
| record_format |
scopus |
| collection |
Scopus |
| _version_ |
1828987884527419392 |