Quality development of shrimp cracker
1995
Pranisa Chuapoehuk | Nongnuch Raksakulthai | Daungdoen Kulwilai (Kasetsart Univ., Bangkok (Thailand). Faculty of Fisheries. Dept. of Fishery Products)
Effects of shrimp protein denaturation by heating, wheat flour content and sodium bicarbonate on expansion of shrimp cracker after frying had been studied. Acceptability scores and linear expansion of cracker prepared with heat denatured shrimp were higher than those prepared with raw shrimp. The sensory evaluation of cracker prepared with wheat flour at 0, 5, 10, 15 and 20 percent by weight of tapioca flour was not significant by different (P0.05). Sodium bicarbornate at 0, 0.1, 0.3, 0.5 or 0.7 percent by weight of tapioca flour had no effect on acceptability score of fried cracker but color of the cracker was darker at higher concentration of bicarbonate. After frying, the cracker kept in polyethylene bag for 0, 3, 6 and 9 days were strill acceptable but at 12 days they were rejected.
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