Effect of Protein-Starch Interaction on Rheological, Textural, and Sensory Properties of <i>keropok lekor</i>
M. Abd Elgadir,
J. Bakar,
R. Abdul Rahman
et al.
Abstract: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, s… Show more
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