Development of Traditional Food from Sago Starch : Frozen Palaw Keropok
Abstract
Development of frozen Palaw Keropok by using local raw material might increase competition potential of traditional food. The aims of this research was to study appropriate amount of sago starch to substitute cassava starch in frozen Palaw Keropok product. The other objective was to improve the product texture by adding sodium tripolyphosphate (STPP). It was found that increasing sago starch in the recipes significantly decreased product moisture (p<0.05) and textural characteristics of product also tended to decrease (p<0.05). However, it did not affect drip loss. The most appropriated ratio of sago starch substitution 40:60, that got the highest sensory scores. Addition of 0.4% STPP gave the highest quality of the product indicated by the highest moisture, textural characteristics and sensory scores. Moisture, protein, lipid, ash, crude fiber and carbohydrate content of the product were 19.31%, 17.96%, 13.18%, 4.87%, 0.11% and 44.57%, respectively. It is a product with high nutritional value compared with the fish cracker.Keywords : Tradition food Sago starch Frozen Palaw Keropok Sodium tripolyphosphateReferences
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Yala Rajabhat University. (in Thai)
Junphen Chainui (2007). Effect of physico-chemical properties of starch mixtures (cassava and sago) on cracker
quality. Songkla: Prince of Songkla University. (in Thai)
Klanarong, & Kuakoon, P. (2003). Techology of starch. (2). Bangkok: Kasetsart University. (in Thai)
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Margit, M., Henrik, J. A., Soren, B. E. & Hanne, C. B. (2006) Effect of freezing temperature, thawing and cooking
rate on water distribution in two pork quality. J Meat Science, 72, 34-42.
Mayyawadee, S. & Gerhard, S. (2011). Effect of frying parameters on crispiness and sound emission of cassava
crackers. Journal of Food Engineering, 103 , 229-236.
Nor Khaizura, M. A. R., Zaiton, H., Jamilah, B. & GulamRusul, R. A. (2009). Microbiological quality of keropoklekor
during processing. International Food Research Jounal, 16, 215-223.
Nurul, H., Ang, L. L., Chung, X. Y. & Herpandi. (2010). Chemical composition, colour and linear expansion
properties of Malaysian commercial fish cracker (keropok). Asia Journal of Food and Agro-Industry, 3 (5), 473-482.
Piyachomkwan, K., Chotineeranat, S., Chollakup, R., Hicks, A., Oates, G. & Sriroth, K. (1999). Structural and functional properties of Thai sago (Metroxylon spp.) Starch extracted from different trunk portions. In Sustatainable Small Scale Sago Starch Extraction and Utilization : Guideline for the Sago Industry. The first FAO regional round table. (pp. 173-184).Thailand: Bangkok.
Sootawat, B. (2005). Chemical and quality of fish. Bangkok. Odeonstore. (in Thai)
Sutee, W. Sudaporn, T. Jirawan, M. & Wuttipot, S. (2014). Effect of phosphate on frozen Nile tilapia fillets. J. Food
and Application Bioscience, 2(3) , 203-215.
TACFS 7014-2005. (2005). Quick frozen fish fillets. Thai agricultural commodity and food standard. (in Thai)
Taewee, T., Mutita, M., & Janphen, C. (2008). Effect of sago starch addition and steaming time on making
cassava cracker (keropok). J. Starch/Starke, 60, 568-576.
Taewee, T. K. (2011). Craker “Keropok” : A review on factors influencing expansion. International Food Research
Journal, 18 (3),,855-866.
Varavichanee, L., Wilai, R., & Nongnuch, S. (2010) Effects of Frying Factors to Some Properties of Snacks from
Fried Pellets. J. King Mongkut’s University of Technology North Bangkok Granduate Studies, 3, 83-95.
Venugopal, V. (2005). Seafood Processing: adding value through quick freezing, retortable packaging, cook-
chilling, and other method. Boca Raton: Taylor & Francis Group.
Food Science and Technology, 42 , 1435-1438.
AOAC. (2000). Official methods of analysis of association of official chemists (17th). Washinton DC: The
Association of official Analytical Chemists Inc.
Apirada, R. (2012). The development of Northern style spicy minced pork sausage. Chiangmai: Chiangmai
Rajabhat University. (in Thai)
Coleen, L. Trevor, J. B. & Louwrens, C. H. (2012) Impact of freezing and thawing on the quality of meat : review. J.
Meat Science, 91, 93-98.
Corina, G., Daniela, B. & Petru, A. (2013). The effect of freezing and thawing on technological properties of meat :
review. J. Agroalimentary Processes and Technology, 19 (1) , 88-93.
Guillaumin, R. (1988). In Frying of food: Principle, Change, New Approach. Ellis Horwood; John Wiley& Sons, Ltd.
Jariya, S., Wipada, M., & Absol, E. (2011a). Product Development of Local Food in Southern Border Province to
Franchise Business : Palaw Keropoke. Yala: Yala Rajabhat University. (in Thai)
Jariya, S., Zubidah, H., & Kuenchan, N. (2011b).Quality and Food Safety Management System of Palaw Keropok
for Franchise Business. Yala: Yala Rajabhat University. (in Thai)
Jariya, S., Saniya, J., Hanan, A., & Nurmee, A. (2012c). Development of Cracker Supplement with Herbal. Yala:
Yala Rajabhat University. (in Thai)
Junphen Chainui (2007). Effect of physico-chemical properties of starch mixtures (cassava and sago) on cracker
quality. Songkla: Prince of Songkla University. (in Thai)
Klanarong, & Kuakoon, P. (2003). Techology of starch. (2). Bangkok: Kasetsart University. (in Thai)
Loannis, S. B. (2014). Seafood Processing : Technology, Quality and Safety. Oxford: John Wiley& Sons, Ltd.
Margit, M., Henrik, J. A., Soren, B. E. & Hanne, C. B. (2006) Effect of freezing temperature, thawing and cooking
rate on water distribution in two pork quality. J Meat Science, 72, 34-42.
Mayyawadee, S. & Gerhard, S. (2011). Effect of frying parameters on crispiness and sound emission of cassava
crackers. Journal of Food Engineering, 103 , 229-236.
Nor Khaizura, M. A. R., Zaiton, H., Jamilah, B. & GulamRusul, R. A. (2009). Microbiological quality of keropoklekor
during processing. International Food Research Jounal, 16, 215-223.
Nurul, H., Ang, L. L., Chung, X. Y. & Herpandi. (2010). Chemical composition, colour and linear expansion
properties of Malaysian commercial fish cracker (keropok). Asia Journal of Food and Agro-Industry, 3 (5), 473-482.
Piyachomkwan, K., Chotineeranat, S., Chollakup, R., Hicks, A., Oates, G. & Sriroth, K. (1999). Structural and functional properties of Thai sago (Metroxylon spp.) Starch extracted from different trunk portions. In Sustatainable Small Scale Sago Starch Extraction and Utilization : Guideline for the Sago Industry. The first FAO regional round table. (pp. 173-184).Thailand: Bangkok.
Sootawat, B. (2005). Chemical and quality of fish. Bangkok. Odeonstore. (in Thai)
Sutee, W. Sudaporn, T. Jirawan, M. & Wuttipot, S. (2014). Effect of phosphate on frozen Nile tilapia fillets. J. Food
and Application Bioscience, 2(3) , 203-215.
TACFS 7014-2005. (2005). Quick frozen fish fillets. Thai agricultural commodity and food standard. (in Thai)
Taewee, T., Mutita, M., & Janphen, C. (2008). Effect of sago starch addition and steaming time on making
cassava cracker (keropok). J. Starch/Starke, 60, 568-576.
Taewee, T. K. (2011). Craker “Keropok” : A review on factors influencing expansion. International Food Research
Journal, 18 (3),,855-866.
Varavichanee, L., Wilai, R., & Nongnuch, S. (2010) Effects of Frying Factors to Some Properties of Snacks from
Fried Pellets. J. King Mongkut’s University of Technology North Bangkok Granduate Studies, 3, 83-95.
Venugopal, V. (2005). Seafood Processing: adding value through quick freezing, retortable packaging, cook-
chilling, and other method. Boca Raton: Taylor & Francis Group.
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2016-06-21
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