The Effect of Microwave Power and Puffing Time on the Quality of Semi-Finished Fish Cracker
Abstract
The consumption of fried fish crackers has encountering problems of high-fat content, oil uptake and rancidity during product preservation. This research was aimed to study puffing by microwave of fish cracker on quality. The fish cracker puffed by microwave at wave of 450, 600 and 800 microwave power for 40, 60, 80 and 120, It was seconds found that Datok and Narathiwat fish cracker from microwave power and time affecting to brightness (L*), red value (a*) and yellow (b*) significantly different (p≤0.05). Both fish crackers showed that the L* value decreased followed with an increasing of microwave power and time of puffed by microwave effect on darkening color, respectively. Whereas, a* and b* increased tendency the colors red and yellow. The Datok and Narathiwat fish cracker using waved at 800 microwave powers for 80 second and 600 microwave powers for 60 second were most appropriate of puffing fish cracker. The puffing value of Datok fish cracker was better than Narathiwat fish cracker were 7.62 and 3.45 times, respectively. Puffing value of fish cracker decreased with following microwave power and time increases, as same as moisture content and water activity (aw) of puffing fish cracker by microwave show that moisture and aw were 1.14-4.58% and 0.29-0.44, receptively. Comparison conditions effect puffed by microwave and fried fish cracker found that fish cracker puffing by microwave was moisture content did not exceed the standards prescribed at 4%, the fat content not exceed 1.5%. Peroxide value (PV) and puffing by microwave less than fried fish cracker. While, hardness was higher than fried fish cracker. Sensory test of fish cracker puffing by microwave showed that both Datok and Narathiwat fish cracker accepted of tester for overall scores were 7.30 and 7.20, receptively. Conclusion, fish cracker puffing by microwave was quality and accepted of customer.Keywords : semi-finished fish cracker, physical-chemical properties, microwave power, puffing timeReferences
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Rakesh, V., & Datta, A.K., (2011). Microwave puffing: determination of optimal conditions using a coupled multiphase porous media—large deformation model. Journal of Food Engineering, 107(2), 152-163.
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Saah, N., Chedoloh, R., & Adair., A. (2015). Production and Properties of Fish Crackers Substituted with Soybean Meal. Journal of Community Development and Life Quality, 3(3), 351-359.
Saeleaw, M., & Schleining, G. (2011). Effect of frying parameters on crispiness and sound emission of cassava crackers. Journal of Food Engineering, 103(3), 229–236.
Suwan, T., & Wongwat, S. (2011). Development of Jackfruit Seed Cracker. Bangkok : King Mongkut's University of Technology North Bangkok. (in Thai)
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Bunthawong, O. (2009). Effects of Processing Methods on Swelling Quality of Starch Cracker (Khao Krieb). Chiang Mai : Rajamangala University of Technology Lanna. (in Thai)
Chedoloh, R. (2017). Development of Defatted Rice Bran Fish Crackers to Improve Nutrition and Antioxidant. Yala : Yala Rajabhat University. (in Thai)
Chedoloh, R., Waeno, M., & Latekeh, I. (2015). The Study of Ratios and Packaging on Baked Fish Crackers by Microwave Shelf Life. In 4th National Conference on Princess of Naradhiwas University. (pp.1-11). Narathiwat : Princess of Naradhiwas University. (in Thai)
Chaimongkol, L. (2013). Good Manufacturing Practices, Production Data and Quality of Fish Cracker Produced in Pattani Province. Pattani : Prince of Songkla University, Pattani Campus. (in Thai)
Ghazali, H. M., Tan, A., Abdulkarim, S. M., & Dzulkifly, M. H. (2009). Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers. Journal of Food Agriculture and Environment, 7(3&4), 23-27.
Hongsrisuwan, N. (2015). Hazards of reused cooking oil. RMUTP Research Journal, 9(1), 163-175.
Kaewmanee, T., Karrila, T.T., & Benjakul, S. (2015). Effects of fish species on the characteristics of fish cracker. International Food Research Journal, 22(5), 2078-2087.
Mbaeyi-Nwaoha, I.E., & Itoje, C.R. (2016). Quality evaluation of prawn crackers produced from blends of prawns and cassava (Manihot esculenta), pink and orange fleshed sweet potato (Ipomoea batatas (L) Lam) starches. African Journal of Food Science and Technology, 7(4), 066-085.
Meilgaard, M., Civille, G.V. & Carr, B.T. (1999). Sensory Evaluation Techniques. 3rd ed., CRC Press, New York. 387p.
Neiva, C.R.P., MachadoI, T.M., TomitaI, R. Y., FurlanI, É.F., NetoI, M. J. L., & BastosI D. H. M. (2011). Fish crackers development from minced fish and starch: an innovative approach to a traditional product. Ciência e Tecnologia de Alimentos, 31(4), 973-979.
Nguyen, T.T., Le, T.Q., & Songsermpong, S. (2013). Shrimp cassava cracker puffed by microwave technique: effect of moisture and oil content on some physical characteristics. Kasetsart Journal, 47(47), 434-446.
Noorakmar, A. W., Cheow, C. S., Norizzah, A. R., Mohd Zahid, A. &Ruzaina, I. (2012). Effect of orange sweet potato (Ipomoea batatas) flour on the physical properties of fried extruded fish crackers. International Food Research Journal, 19(2), 657-664.
Rakesh, V., & Datta, A.K., (2011). Microwave puffing: determination of optimal conditions using a coupled multiphase porous media—large deformation model. Journal of Food Engineering, 107(2), 152-163.
Rattanapanone, N. (2002). Food Chemistry. (1st edition). Bangkok, Thailand: Odean Store. (in Thai)
Reynolds, L. (1989). The History of the Microwave Oven, Microwave World, 10(5), 11-15.
Rungsardthong, V. (2014). Food processing tech nology. (6th edition). Bangkok, Thailand: King Mongkut's University of Technology North Bangkok. (in Thai)
Saah, N., Chedoloh, R., & Adair., A. (2015). Production and Properties of Fish Crackers Substituted with Soybean Meal. Journal of Community Development and Life Quality, 3(3), 351-359.
Saeleaw, M., & Schleining, G. (2011). Effect of frying parameters on crispiness and sound emission of cassava crackers. Journal of Food Engineering, 103(3), 229–236.
Suwan, T., & Wongwat, S. (2011). Development of Jackfruit Seed Cracker. Bangkok : King Mongkut's University of Technology North Bangkok. (in Thai)
Taewee, T. K. (2011). Cracker “Keropok”: A review on factors influencing expansion. International Food Research Journal, 18(3), 855-866.
Thai Industrial Standards Institute. (2011). Thai Community Products Standards 107/2554: Crispy Snack, Khaogriab. Bangkok, Thailand: TISI, Ministry of Industry. (in Thai)
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Published
2019-02-07
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