uzakuescУченые записки Казанского университета. Серия Естественные наукиUchenye Zapiski Kazanskogo Universiteta Seriya Estestvennye Nauki2542-064X2500-218XKazan (Volga Region) Federal University10.26907/2542-064X.2024.2.238-254uzakuesc-118Research ArticleСтатьиEffect of Protein-Starch Interaction on Rheological, Textural, and Sensory Properties of keropok lekorEffect of Protein-Starch Interaction on Rheological, Textural, and Sensory Properties of keropok lekorAbd ElgadirM.Abd ElgadirM.

Abd Elgadir Mohamed, PhD in Food Science and Technology, Associate Professor, Department of Food Science and Human Nutrition 

Buraydah, 51452 ; Serdang, Selangor, 43400 Malaysia 

Abd Elgadir Mohamed, PhD in Food Science and Technology, Associate Professor, Department of Food Science and Human Nutrition 

Buraydah, 51452 ; Serdang, Selangor, 43400 Malaysia 

mam.qassim@gmail.comBakarJ.BakarJ.

Bakar Jamilah, PhD in Food Processing & Preservation, Professor, Faculty of Food Science & Technology 

Serdang, Selangor, 43400 

Bakar Jamilah, PhD in Food Processing & Preservation, Professor, Faculty of Food Science & Technology 

Serdang, Selangor, 43400 

jamilah@upm.edu.myAbdul RahmanR.Abdul RahmanR.

Abdul Rahman Russly, PhD in Food Technology, Professor, Faculty of Food Science & Technology 

Serdang, Selangor, 43400 

Abdul Rahman Russly, PhD in Food Technology, Professor, Faculty of Food Science & Technology 

Serdang, Selangor, 43400 

russly@upm.edu.myKarimR.KarimR.

Karim Roselina, PhD in Food Technology, Professor, Faculty of Food Science & Technology 

Serdang, Selangor, 43400

Karim Roselina, PhD in Food Technology, Professor, Faculty of Food Science & Technology 

Serdang, Selangor, 43400 

russly@upm.edu.myMariodA. A.MariodA. A.

Mariod Abdalbasit Adam, PhD in Food Science, Professor, Department of Biology, College of Science; Professor, Indigenous Knowledge and Heritage Centre 

Jeddah, 21931 ; Ghibaish, 110 Sudan 

Mariod Abdalbasit Adam, PhD in Food Science, Professor, Department of Biology, College of Science; Professor, Indigenous Knowledge and Heritage Centre 

Jeddah, 21931 ; Ghibaish, 110 Sudan 

basitmariod58@gmail.comCollege of Agriculture and Veterinary Medicine, Qassim University ; Universiti Putra Malaysia (UPM)Саудовская АравияCollege of Agriculture and Veterinary Medicine, Qassim University ; Universiti Putra Malaysia (UPM)Saudi ArabiaUniversiti Putra Malaysia (UPM)МалайзияUniversiti Putra Malaysia (UPM)MalaysiaCollege of Science, University of Jeddah ; Indigenous Knowledge and Heritage Centre, Ghibaish College of Science and TechnologyСаудовская АравияCollege of Science, University of Jeddah ; Indigenous Knowledge and Heritage Centre, Ghibaish College of Science and TechnologySaudi Arabia2024080720241662238254Copyright © Abd Elgadir M., Bakar J., Abdul Rahman R., Karim R., Mariod A.A., 20242024Abd Elgadir M., Bakar J., Abdul Rahman R., Karim R., Mariod A.A.Abd Elgadir M., Bakar J., Abdul Rahman R., Karim R., Mariod A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://uzakuesc.elpub.ru/jour/article/view/118

This article considers the effect of protein–starch interaction on the gelling, textural, andsensory properties of keropok lekor used as a fish protein–starch model. A two-level factorial design was employed to analyze the quality and acceptability of different formulations of keropok lekor crackers depending on the ratios of minced fish (MF, 20–50 g (w/w)), sago starch (SS, 10–40 g (w/w)), and water (W, 10–35 g (w/w)). The parameters measured were the onset (T0) and peak (Tp) temperatures of gelatinization, storage modulus (G′), and loss modulus during gelatinization (G″). The samples were rated by a group of 30 panelists during texture profile analysis and sensory evaluation. The most preferred samples had the MF : SS : W ratio of 20 : 10 : 10 and were characterized by the lowest onset and peak temperatures of gelatinization. Therefore, this formulation was singled out as optimal for keropok lekor.

This article considers the effect of protein–starch interaction on the gelling, textural, andsensory properties of keropok lekor used as a fish protein–starch model. A two-level factorial design was employed to analyze the quality and acceptability of different formulations of keropok lekor crackers depending on the ratios of minced fish (MF, 20–50 g (w/w)), sago starch (SS, 10–40 g (w/w)), and water (W, 10–35 g (w/w)). The parameters measured were the onset (T0) and peak (Tp) temperatures of gelatinization, storage modulus (G′), and loss modulus during gelatinization (G″). The samples were rated by a group of 30 panelists during texture profile analysis and sensory evaluation. The most preferred samples had the MF : SS : W ratio of 20 : 10 : 10 and were characterized by the lowest onset and peak temperatures of gelatinization. Therefore, this formulation was singled out as optimal for keropok lekor.

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