Effect of orange sweet potato (ipomoea batatas) flour substitution on the pasting, rheological and textural properties of fish-flours mixtures of extruded fish crackers / Noorakmar Abd Wahab

• Main Author: Abd Wahab, Noorakmar
• Format: Book Section
• Language: English
• Published: Institute of Graduate Studies, UiTM 2012
• Subjects: Malaysia; Plant anatomy
• Online Access: http://ir.uitm.edu.my/id/eprint/19154/1/ABS_AZIRA%20ABD%20AZIZ%20TDRA%20VOL%201%20IGS%2012.pdf; http://ir.uitm.edu.my/id/eprint/19154/

Fish cracker or more commonly known as keropok in Malaysia is popular snack food among countries in the ASEAN region. The main starchy flour component used is tapioca starch (Manihot esculenta) that gives cracker expansion which was strongly correlated with consumer preference. Very few studies have...