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Effect of Sago Starch Addition and Steaming Time on Making Cassava Cracker (Keropok)
Author(s) -
Tongdang Taewee,
Meenun Mutita,
Chainui Janphen
Publication year - 2008
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200800213
Subject(s) - steaming , starch , food science , amylose , chemistry , raw material , swelling , materials science , composite material , organic chemistry
This work was aimed at investigating the effects of steaming time and different fractions of sago starch (0, 6, 12, 18 and 24%) in mixtures with cassava starch on the properties of crackers as compared to cassava crackers. In the hydrothermal process, the steaming period was varied from 25 to 120 min. The properties of raw starches, half‐finished crackers (HFC) and puffed crackers (PC) were determined. Raw cassava starch had lower amylose content, smaller granule size, lower gelatinization and lower swelling power than sago starch. The properties of the raw starch mixtures varied according to the mixing proportions. Both sago starch content and steaming time influenced cracker quality, especially its expansion, which was related to the degree of gelatinization (DG). Increasing sago starch content caused decreased DG of HFC and hence decreased cracker expansion. Two groups of HFC were obtained; low DG (55–65%, 25‐45 min steaming time) and high DG (>80%, 60‐120 min steaming time) HFC. Generally the expansion increased as the DG increased – however, a too long steaming period ( > 75 min) again reduced expansion, apparently the thinner starch gel allowed collapse of the air cells. No treatment gave complete gelatinization; which could be due to insufficient water for starch to gelatinize.