PRODUCT DEVELOPMENT OF FISH PORRIDGE BY EXTRUSION PROCESS
The main objective of this project was to produce new fish porridge by extrusion process. The fish porridge was prepared by using Thai fragrance rice and low value fish, which is shortfin scad with different formulation at various ratios of fish and rice that consist of 5.0%, 7.5%, 10.0%, 12.5% and...
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| Main Author: | |
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| Format: | Thesis Book Chapter |
| Language: | English |
| Published: |
Shah Alam, Selangor
Universiti teknologi MARA
2005
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | The main objective of this project was to produce new fish porridge by extrusion process. The fish porridge was prepared by using Thai fragrance rice and low value fish, which is shortfin scad with different formulation at various ratios of fish and rice that consist of 5.0%, 7.5%, 10.0%, 12.5% and 15.0% of fish. The product was extruding by using single screw extruder with die diameter of 6mm at 133 rpm. The properties of extrudate product were carried out by the measurement of moisture, bulk density (WSI) and viscosity. Based on the result of the ensory evaluation there were significant differences between 15.0% and 5.0% of fish. |
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| Item Description: | UiTM X Digitization |
| Physical Description: | xi, 54 pages illustrations 30 cm |
| Bibliography: | Include bibliographical references |
Fish cookery