文章基本信息

标题：Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation
本地全文：下载
作者：Guttifera ; Laila Rahmawati ; Selly Ratna Sari 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2022
卷号：40
期号：3
页码：202-209
DOI：10.17221/52/2021-CJFS
语种：English
出版社：Czech Academy of Agricultural Sciences
摘要：This research has investigated the physical properties (volume expansion, texture) and microstructure of 'kemplang Palembang', traditional fish puffed crackers from Indonesia which were puffed using the microwave-oven method. The microwave-oven method was designed by the factorial randomised block design (FRBD) which contains egg addition as factors (A1 – control; A2 – egg yolk; A3 – egg white and egg yolk) and moisture factors (B1 – 7.5 ± 1%; B2 – 13.5 ± 1%). The results revealed that the egg addition and moisture were significant (P < 0.05) to the volume expansion and texture. Meanwhile, the microstructure of kemplang Palembang was evidenced by 3D visual analysis using the scanning electron microscopy (SEM) technique. The microstructural analysis by SEM showed that the porosity caused a significant change in volume expansion and texture. The results suggest the feasibility of adding eggs and moisture 13.5 ± 1% (A1B2 treatment) for proper volume expansion (523%), texture [156.2 gram-force (gf)], and microstructure.
关键词：puffed crackers;physical evaluation;3D visual analysis;microwave-oven heating