Effect of type of starch on the quality of fishballs

• Main Authors: Yu, S. Y., Yeang, S. B.
• Format: Article
• Language: English
• Published: John Wiley & Sons 1993
• Online Access: http://psasir.upm.edu.my/id/eprint/39129/1/Effect%20of%20type%20of%20starch%20on%20the%20quality%20of%20fishballs.pdf; http://psasir.upm.edu.my/id/eprint/39129/

Fishballs were prepared from four types of starch: native tapioca, potato and corn starches and a modified stabilized waxy maize starch. Although fish balls made from tapioca, potato and corn starches were not significantly different in terms of colour, flavour and overall acceptability, potato-starch samples scored significantly higher for texture. Texture profile analyses also showed that products containing 5% potato starch scored highest for hardness, cohesiveness, springiness, gumminess and chewiness. Of the test samples, the protein content was highest (12·30%) for fishballs containing potato starch.