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PRODUCTION AND ACCEPTABILITY TESTING OF FISH CRACKERS PREPARED BY THE EXTRUSION METHOD.

Author(s) : YU S. Y.

Summary

FISH CRACKERS WERE EXTRUDED, MIXED WITH TAPIOCA FLOUR. A TEMPERATURE RANGE OF 333, 353, 373, 393 AND 413 K (60, 80, 100, 120 AND 140 DEG C) WAS USED. 373 K GAVE THE GREATEST LINEAR EXPANSION. A 20/80 FISH/FLOUR RATIO HAD THE SAME RESULTS. LINEAR EXPANSION DECREASES WHEN THE FISH RATIO IS HIGHER. EXTRUDED PRODUCTS ARE AS ACCEPTABLE AS THOSE PREPARED ACCORDING TO THE MODIFIED CONVENTIONAL METHOD.

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Pages: 1981-4

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Details

  • Original title: PRODUCTION AND ACCEPTABILITY TESTING OF FISH CRACKERS PREPARED BY THE EXTRUSION METHOD.
  • Record ID : 1983-0584
  • Languages: English
  • Source: Advances in the refrigerated treatment of fish.
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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