Effect of orange sweet potato (Ipomoea batatas) flour on the physical properties of fried extruded fish crackers.
作者： A.W. Noorakmar , C. S. Cheow , A. R. Norizzah , I. Mohd Zahid , A.
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摘要: The effects of orange sweet potato flour addition to tapioca starch on the expansion, oil absorption, bulk density, water absorption index (WAI), solubility (WSI), hardness and colour fried extruded fish crackers were investigated. microstructure properties assessed by Field Emission Scanning Electron Microscope (FESEM) sensory determined quantitative descriptive analysis method. shape texture product similar that normal breakfast cereal. Light brownish slightly harder was obtained with in crackers. density (WSI) increased increase addition. However, linear expansion ratio, volume decreased as amount increased. studies revealed high percentage had small air cells thick cell wall. 30% fish, 14% 56% crispiness score accepted trained panellists.
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