Effect of cereal fibre on the physico-chemical quality and sensory acceptability of instant fish crackers

Che Rohani Awang, . and Nor Salasiah Mohamed, . and Ashadi Yaacob, . Effect of cereal fibre on the physico-chemical quality and sensory acceptability of instant fish crackers. pp. 39-49. ISSN 1394-9829

The effect of adding fibre from wheat and oat on moisture protein fat total dietary fibre (TDF) instrumental texture instrumental colour and sensory responses of instant fish crackers was studied. The product was prepared by mixing fish meat starch and other ingredients into a smooth paste stuffed into casing cooked sliced and deep-fried in hot oil until crispy. Adding fibre had no significant effect (p 0.05) on the moisture and protein contents of the product. Addition of fibre from both cereals also had significantly increased (p 0.01) the total dietary fibre content (TDF) decreased (p 0.05) the fat content and significantly increased the hardness value of the product. The mean sensory responses for all attributes decreased significantly (p 0.05) at 5 fibre addition but the product with both fibres remained acceptable up to 8 fibre addition. Instant fish crackers enriched with oat fibre contained 16.0 TDF 25 fat and 9 protein and the wheat fibre-enriched instant fish crackers contained 16.0 TDF 28 fat and 8 protein.

Full text available from: Official URL: http://jtafs.mardi.gov.my/jtafs/38-1/Cereal%20Fibr...

Abstract

The effect of adding fibre from wheat and oat on moisture protein fat total dietary fibre (TDF) instrumental texture instrumental colour and sensory responses of instant fish crackers was studied. The product was prepared by mixing fish meat starch and other ingredients into a smooth paste stuffed into casing cooked sliced and deep-fried in hot oil until crispy. Adding fibre had no significant effect (p 0.05) on the moisture and protein contents of the product. Addition of fibre from both cereals also had significantly increased (p 0.01) the total dietary fibre content (TDF) decreased (p 0.05) the fat content and significantly increased the hardness value of the product. The mean sensory responses for all attributes decreased significantly (p 0.05) at 5 fibre addition but the product with both fibres remained acceptable up to 8 fibre addition. Instant fish crackers enriched with oat fibre contained 16.0 TDF 25 fat and 9 protein and the wheat fibre-enriched instant fish crackers contained 16.0 TDF 28 fat and 8 protein.

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Item Type:	Article
AGROVOC Term:	Fish products
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Acceptability
AGROVOC Term:	Snacks
AGROVOC Term:	Oats
AGROVOC Term:	Dietary fibres
AGROVOC Term:	Priacanthus macracanthus
AGROVOC Term:	Deboned meat
AGROVOC Term:	Starch
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24540

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