Increasing resistant starch content in fish crackers through different cooking temperatures in repetitive cooking-chilling cycles

• Main Authors: Mohd Nor, Mohd Zuhair, A. Talib, Rosnita, Mohd Adzahan, Noranizan, Chin, Nyuk Ling, Hashim, Kamaruddin
• Format: Conference or Workshop Item
• Language: English
• Published: Faculty of Engineering, Universiti Putra Malaysia 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/50679/1/_TechnicalPapers_CAFEi2012_164.pdf; http://psasir.upm.edu.my/id/eprint/50679/; http://cafei.upm.edu.my/download.php?filename=/TechnicalPapers/CAFEi2012_164.pdf

This work describes the effect of different cooking temperatures in repetitive cooking-chilling (RCC) process on resistant starch (RS) content in fish crackers prepared from a ratio of 1:1 fish:sago starch formulation. Three sets of 4 RCC cycles were performed on the fish crackers where each set was...