Unknown
Marine Fisheries Research Department, Southeast Asian Fisheries Development Center
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Singapore
In:
http://aquaticcommons.org/id/eprint/26695
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23782
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2019-08-28 02:01:34
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26695
|
Southeast Asian Fisheries Development Center, Marine Fisheries Research Department
Publication Date:
2021-07-24
Description:
Investigation on the effects of the use of 0.2% food additives (sodium bicarbonate, sodium polyphosphate and ammonium bicarbonate) on the cracker quality has been conducted. Crackers were made from sago and fortified with 25% offish meat (Congresox talabon). Cracker thickness studied were 2, 3 and 4 mm. The cracker quality was evaluated in terms of expansion volume and crispiness. The results showed that crackers with sodium bicarbonate addition and 2 mm thickness had the highest volumetric expansion and crispiness followed by sodium polyphosphate and ammonium bicarbonate.
Keywords:
Fisheries
;
Food additives
;
Processed fishery products
Repository Name:
AquaDocs
Type:
book_section
Format:
application/pdf
Format:
application/pdf
Format:
106-114
Format:
9
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