Effects of cooking temperature in repetitive cooking-chilling cycles on resistant starch content and quality characteristics of fish crackers

• Main Authors: Mohd Nor, Mohd Zuhair, A. Talib, Rosnita, Mohd Adzahan, Noranizan, Chin, Nyuk Ling, Hashim, Kamaruddin
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia Press 2015
• Online Access: http://psasir.upm.edu.my/id/eprint/16138/1/12%20JST-0520-2014%20Cafei%20Rev1.pdf; http://psasir.upm.edu.my/id/eprint/16138/; http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2023%20%282%29%20Jul.%202015/12%20JST-0520-2014%20Cafei%20Rev1.pdf

This work describes the effects of different cooking temperatures in repetitive cooking-chilling (RCC) process on resistant starch (RS) content in fish crackers prepared in a ratio of 1:1 fish to sago starch formulation. In this work, three sets of four RCC cycles were performed on fish crackers, in...