Effect of Tapioca and Potato Starch on the Physical Properties of Boiled Keropok Lekor

Abstract

Keropok lekor is a traditional Malay snack that originated from Terengganu, Malaysia. Fish and sago starch are the two main ingredients in the production of keropok lekor that greatly affect the texture and taste of keropok lekor. In this study, the impact of incorporating tapioca starch (TS), potato starch (PS) and a mixture of tapioca and potato starch (TS:PS) into the formulation was investigated with regards to the physical properties of boiled keropok lekor. The physical properties evaluated including colour, moisture content, water holding capacity, linear expansion, cooking yield and texture of the boiled keropok lekor. The addition of tapioca and/or potato starch had no impact on colour of keropok lekor. However, their usage caused a significant reduction in moisture content and cooking yield as compared to the control keropok lekor (made with only sago starch). Potato starch substantially enhanced water holding, while a mixture of tapioca and potato starch led to a decrease in the linear expansion of boiled keropok lekor. This study demonstrates that application of these starches influences the quality of boiled keropok lekor and their impact is expected to be more pronounces when frying the boiled keropok lekor.