Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’)
The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C,...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
YU, SWEE Y. [verfasserIn] LOW, SHEA L. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford, UK: Blackwell Publishing Ltd ; 1992 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2007 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: International journal of food science & technology - Oxford [u.a.] : Wiley-Blackwell, 1987, 27(1992), 5, Seite 0 |
| Übergeordnetes Werk: |
volume:27 ; year:1992 ; number:5 ; pages:0 |
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| DOI / URN: |
10.1111/j.1365-2621.1992.tb01227.x |
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NLEJ239419200 |
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| 520 | |a The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. | ||
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10.1111/j.1365-2621.1992.tb01227.x doi (DE-627)NLEJ239419200 DE-627 ger DE-627 rakwb YU, SWEE Y. verfasserin aut Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Energy saving LOW, SHEA L. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 5 0 |
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10.1111/j.1365-2621.1992.tb01227.x doi (DE-627)NLEJ239419200 DE-627 ger DE-627 rakwb YU, SWEE Y. verfasserin aut Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Energy saving LOW, SHEA L. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 5 0 |
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10.1111/j.1365-2621.1992.tb01227.x doi (DE-627)NLEJ239419200 DE-627 ger DE-627 rakwb YU, SWEE Y. verfasserin aut Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Energy saving LOW, SHEA L. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 5 0 |
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10.1111/j.1365-2621.1992.tb01227.x doi (DE-627)NLEJ239419200 DE-627 ger DE-627 rakwb YU, SWEE Y. verfasserin aut Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Energy saving LOW, SHEA L. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 5 0 |
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10.1111/j.1365-2621.1992.tb01227.x doi (DE-627)NLEJ239419200 DE-627 ger DE-627 rakwb YU, SWEE Y. verfasserin aut Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’) Oxford, UK Blackwell Publishing Ltd 1992 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. 2007 Blackwell Publishing Journal Backfiles 1879-2005 |2007|||||||||| Energy saving LOW, SHEA L. verfasserin aut In International journal of food science & technology Oxford [u.a.] : Wiley-Blackwell, 1987 27(1992), 5, Seite 0 Online-Ressource (DE-627)NLEJ243926502 (DE-600)2016518-3 1365-2621 nnns volume:27 year:1992 number:5 pages:0 http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 27 1992 5 0 |
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The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. |
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The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. |
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The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel. |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ239419200</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707084835.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120426s1992 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1111/j.1365-2621.1992.tb01227.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ239419200</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">YU, SWEE Y.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Utilization of pre-gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’)</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford, UK</subfield><subfield code="b">Blackwell Publishing Ltd</subfield><subfield code="c">1992</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">The use of pre-gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre-gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre-gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2007</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2007||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Energy saving</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">LOW, SHEA L.</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">International journal of food science & technology</subfield><subfield code="d">Oxford [u.a.] : Wiley-Blackwell, 1987</subfield><subfield code="g">27(1992), 5, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243926502</subfield><subfield code="w">(DE-600)2016518-3</subfield><subfield code="x">1365-2621</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:27</subfield><subfield code="g">year:1992</subfield><subfield code="g">number:5</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1111/j.1365-2621.1992.tb01227.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">27</subfield><subfield code="j">1992</subfield><subfield code="e">5</subfield><subfield code="h">0</subfield></datafield></record></collection>
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7.3996124 |