Development of a seasoned crab fat rice cracker product
Article Sidebar
Main Article Content
Abstract
The objectives of this research were to develop the processing process for seasoned rice cracker products, examine their physical properties, and test their sensory properties using a substitute of powdered field crab with the ratio of manna crab per cassava starch and the formula for the ratio of field crab fat and finely ground field crab per cassava starch. The ration included 20:80 (control formula), 25:75, 40:60 and 50:50 by weight to weight. The result indicated that an increase in the ratio of field crab fat in the cracker formula led to an increase in the sample moisture content. Furthermore, a decrease in swelling rate and the yellow value (b*) was higher than the control formula rice cracker at the ratio of 20:80.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
The content and information in the articles published in the Journal of Science and Technology, Sisaket Rajabhat University reflect the opinions and responsibilities of the respective authors. The editorial board of the journal does not necessarily agree with, nor share responsibility for, these views.
Articles, information, content, images, etc., published in the Journal of Science and Technology, Sisaket Rajabhat University are copyrighted by the Faculty of Science and Technology, Sisaket Rajabhat University. If any individual or organization wishes to republish all or part of the content, or use it for any other purpose, they must obtain written permission from the Journal of Science and Technology, Sisaket Rajabhat University beforehand.
References
Association of official analytical chemists (AOAC). (2000). Official methods of analysis. 16th edition. Washington, DC.: Association of Official Analytical Chemist.
Huda, N., Leng, LL., Yee, CX., et al. (2010). Chemical composition, colour and linear expansion properties of Malaysian commercial fish cracker (keropok). Asian Journal of Food and Agro-Industr, 3(5), 473-482.
Kaeokhumkhrong, N., Lekdee, M., Khieokaew, J., et al. (2019). OTOP Guideline in Upgrading Product Processing Field Crab for OTOP Standard. 11th National Academic Conference (pp. 764-773). Nakhon Pathom: Nakhon Pathom Rajabhat University. (In Thai)
Kongngarm, N. (2022). Puna (Rice-field Crab) and way of life - food security – economy [Online]. Retrieved November 29, 2023, from: https://www.nstda.or.th/nac/2022/seminar/rice-field-crab-and-way-of-life-food-security-economy/ (In Thai)
Luh, BS. (1980). Rice production and utilization. Westport: AVI Publishing Company.
Pintasiri, T. & Promya, J. (2019). Effects of Arthrospira platensis Supplemented Diets on Growth Performance of Rice-Fild Carbs (Sayamia bangkokensis). Khon Kaen Agriculture Journal, 47(SUPPL.2), 7-14. (In Thai)
SukJuntra, J. & Tayeh, N. (2017). The Development Fish Cracker from Surimi Supplement with Pumpkin. Yala: Faculty of Science Technology and Agriculture, Yala Rajabhat University. (In Thai)
Suriya, P., Thamaragsa, N., Kaewtein, S., et al. (2011). Product development of Burma bean chip. Proceedings of the 2nd MJU-Phrae national research conference (pp. 276-283). Phrae: Maejo University Phrae Campus. (In Thai)
Tantasuttikul, A., and Samuankid, N. (2014). Development of Seasoning Fish Cracker. RAJABHAT AGRIC, 13(1), 71-79. (In Thai)
The Department of Science Service. (2011). Community product standards: crackers [Online]. Retrieved November 29, 2023, from: http://otop.dss.go.th/attachments/article/162/CF84%20(E1).pdf (In Thai)
Wongkraisithong, P. & Niyomvit, N. (2010). The Use of Double Rollers for Fish Cracker Production. Proceedings of Kasetsart University 5th annual conference (pp. 57-74). Bankkok: Kasetsart University. (In Thai)
