Effect of Protein-Starch Interaction on Rheological, Textural, and Sensory Properties of keropok lekor
| Autor: | M. Abd Elgadir, J. Bakar, R. Abdul Rahman, R. Karim, A. A. Mariod |
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| Jazyk: | English<br />Russian |
| Rok vydání: | 2024 |
| Předmět: | |
| Zdroj: | Учёные записки Казанского университета: Серия Естественные науки, Vol 166, Iss 2, Pp 238-254 (2024) |
| Druh dokumentu: | article |
| ISSN: | 2542-064X 2500-218X |
| DOI: | 10.26907/2542-064X.2024.2.238-254 |
| Popis: | This article considers the effect of protein–starch interaction on the gelling, textural, andsensory properties of keropok lekor used as a fish protein–starch model. A two-level factorial design was employed to analyze the quality and acceptability of different formulations of keropok lekor crackers depending on the ratios of minced fish (MF, 20–50 g (w/w)), sago starch (SS, 10–40 g (w/w)), and water (W, 10–35 g (w/w)). The parameters measured were the onset (T0) and peak (Tp) temperatures of gelatinization, storage modulus (G′), and loss modulus during gelatinization (G″). The samples were rated by a group of 30 panelists during texture profile analysis and sensory evaluation. The most preferred samples had the MF : SS : W ratio of 20 : 10 : 10 and were characterized by the lowest onset and peak temperatures of gelatinization. Therefore, this formulation was singled out as optimal for keropok lekor. |
| Databáze: | Directory of Open Access Journals |
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