Development of fish-yam biscuit / Lailah Syukriah Ismail
Preliminary study was carried out to determine the suitable fish valualy to be added in the biscuit formulations, Sciaenidae (Sin croaker) and Carangidae (Shortfin scad). Based on physicochemical analysis and sensory evaluation, Sin croaker was chosen for the study because of the mild flavor of f...
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| Format: | Thesis |
| Language: | English |
| Published: |
2007
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| Subjects: | |
| Online Access: | http://ir.uitm.edu.my/id/eprint/4270/ http://ir.uitm.edu.my/id/eprint/4270/1/TM_LAILAH%20SYUKRIAH%20ISMAIL%20AS%2007_5%201.pdf |
| Summary: | Preliminary study was carried out to determine the suitable fish valualy to be added
in the biscuit formulations, Sciaenidae (Sin croaker) and Carangidae (Shortfin scad).
Based on physicochemical analysis and sensory evaluation, Sin croaker was chosen
for the study because of the mild flavor of fish. Basic formulation of biscuit was
developed by addition of Sin croaker powder and yam powder. A biscuit with
proportion of 9% fish powder and 7% yam powder were found to be the best
formulation of fish-yam biscuit through a sensory evaluation. Evaluation of small
deformation of biscuit dough revealed that, the storage modulus and loss modulus
increased with increase in frequency. The gradients n of the plot of log G' versus log
frequency showed that the dough with 9% fish and 7% yam were the highest
indicating that the interactions between fish and yam with other ingredients in biscuit
dough were the lowest. Determination of texture indicated that there were textural
changes in dough and biscuit baked with addition of fish and yam powder in
formulation. The results showed that the hardness of dough decreased as the
proportion of fish powder in formulations was increased. On the contrary, other
parameters of dough increased when the addition of fish powder in dough increased.
Meanwhile, hardness, fracturability and breaking point of baked biscuit decreased as
the proportion of fish powder in formulation increased. Similarly, the addition of
yam powder in dough formulation results increases in hardness, adhesiveness,
springiness and cohesiveness of dough. Furthermore, increasing the amount of yam
powder in the formulations will increased the hardness, fracturability and breaking
point of the biscuits. Evaluation of correlation between dough and biscuit with
different proportion of fish powder showed hardness of the dough highly positively
correlated with hardness, breaking point and fracturability of final baked biscuit.
However, evaluation of correlation between dough and biscuit with addition of
different amount of yam powder showed that hardness of dough positively correlated
with hardness and breaking point of final baked biscuit. The findings in this study
revealed that, biscuit with addition of fish and yam was acceptable. Biscuit
developed in this study will increase the usage of fish and yam and also could
provide biscuit with high nutritional value. |
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