Starch Source as a Determinant of Physical Attributes in Deep-Fried Keropok Lekor (Malaysian Fish Sausage)

Abstract

Keropok lekor, a traditional Malaysian fish sausage, is typically prepared using fish and sago starch, with both ingredients strongly influencing its texture and sensory quality. This study investigated the effects of incorporating tapioca starch (TS) and potato starch (PS) into the formulation on the physical attributes of deepfried frozen keropok lekor. The evaluated properties included colour, moisture content, water-holding capacity, linear expansion, cooking yield and texture. The addition of tapioca starch decreased the L* value while increasing the b* value of the product surface, whereas potato starch reduced the a* value but enhanced the b* value. Keropok lekor made with potato starch exhibited improved moisture content, water-holding capacity and cooking yield. In terms of linear expansion, keropok lekor prepared with tapioca starch showed value comparable to the control made solely with sago starch. However, neither tapioca nor potato starch significantly affected the textural properties. These findings demonstrate that starch source influences the quality of deepfried frozen keropok lekor, thus offering opportunities for processors to improve product quality.