The Effect of Cassava Starch on Physicochemical Properties and Sensory Attribute of Fish Bar Product from Snakehead Fish in Sing Buri Province

Abstract

The objective of this research was to study the effect of cassava starch on physicochemical properties and sensory attribute of fish bar product from snakehead fish in Sing Buri province.  The content of cassava starch was studied at 5, 15, 25 and 35% of fish weight. It was found that increasing cassava starch resulted increase the L*, a* and b* colors of product but water activity and moisture content were reduced. The product containing cassava starch 35% of fish weight had the least values of water activity and moisture content (p≤0.05). Increasing cassava starch resulted increase hardness, gumminess and chewiness but decrease springiness and resilience. The product containing cassava starch 35% of fish weight had the highest values of hardness, gumminess and chewiness, and had the less values of springiness and resilience (p≤0.05). Increasing cassava starch resulted decrease the consumer liking scores of appearance, color, taste, texture and overall liking. The appropriate amount of cassava starch added to the fish bar product from snakehead fish in Sing Buri province was 15% of fish weight. The product had color values of L*, a* and b* were 51.94, 0.23, 10.43 respectively, water activity content was 0.95, moisture content 36.84%. The texture properties of product such as hardness, springiness, cohesiveness, gumminess, chewiness and resilience were 18,196.02 g., 0.97, 0.87, 8,598.23, 9,826.74 and 0.42, respectively. Consumers rate their product preference in term of appearance, color, taste and overall liking in moderately like level (7.30-7.87 scores).