Physicochemical and sensory properties of cassava starch-based fish and beef crackers ('keropok')

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Igene, J. O. Dept. of Animal Science/The Indigenous Food Process Research & Technology Development Centre, University of Benin, Benin City, Nigeria. Author
Salami, L. I Dept. of Vocational and Technical Education, University of Benin, Benin City, Nigeria Author
Nkama, I. Dept. of Food Science & Technology, University of Maiduguri, P.M.B. 1069, Maiduguri, Nigeria. Author
Negbenebor, C. A. Dept. of Food Science & Technology, University of Maiduguri, P.M.B. 1069, Maiduguri, Nigeria. Author
Obinomen, S. A. Dept. of Food Science & Technology, University of Maiduguri, P.M.B. 1069, Maiduguri, Nigeria. Author

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Abstract

colours considered, the orange and dragaco (tartrazine E 122) colour containing fish and beef crackers were more acceptable to the panelists than the non-coloured (control) as well as the green based ones. Crackers made from fish had higher percentage linear expansion (189%) than beef based crackers (117%). Fish crackers were rated better in terms of crispiness, taste and overall acceptability.

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