Physicochemical and sensory prop

Physicochemical and sensory properties of cassava starch – based fish and beef crackers (‘keropok’)

                       ^*Igene^1,3, J. O., Salami^2,3, L. I., Nkama³, I., Negbenebor³, C. A. and Obinomen³, S. A.
                                 1.     Dept. of Animal Science/The Indigenous Food Process Research & Technology
                                         Development   Centre, University of Benin, Benin City, Nigeria,
                                 2.    Dept. of Vocational and Technical Education, University of Benin, Benin City.
                                 3.    Dept. of Food Science & Technology University of Maiduguri, P.M.B. 1069, Maiduguri, Nigeria.

*jostraigng@yahoo.co.uk

Abstract

Physicochemical properties and acceptability of fish and beef crackers (‘keropok’), an important product in Malaysia, prepared using cassava starch, beef and fish were investigated. Fish and beef crackers of acceptable quality containing 40:60 fish or beef to starch ratio, 3.1% bullion cube; 1.7% egg yolk, 2.2% salt, 29.6% water and 10mg/kg colouring matter were produced. Among the colours considered, the orange and dragaco (tartrazine E 122) colour containing fish and beef crackers were more acceptable to the panelists than the non-coloured (control) as well as the green based ones. Crackers made from fish had higher percentage linear expansion (189%) than beef based crackers (117%). Fish crackers were rated better in terms of crispiness, taste and overall acceptability.