Processing and properties of ready-to-cook tekwan
No Thumbnail Available
Authors
Meeting name
Sponsors
Date
Journal Title
Format
Thesis
Subject
Abstract
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Tekwan is a traditional food from Palembang, Indonesia. The existing problem is the tedious and long preparation time before cooking of dried tekwan. This study used extrusion cooking and drying to prepare ready-to-cook tekwan. Tekwan was made using a twin screw extruder with a circular die 20 mm in diameter. The raw material used was prepared by mixing minced tilapia and tapioca in 1:1 ratio, and salt (2.8%) prior to extrusion. The experiment was a 3x3x2x2 factorial design consisting of three extrusion moistures (45%, 50% and 55%), three extrusion screw speeds (50, 100 and 150 rpm), two types of post-extrusion process (with or without freezing) and two levels of final product thickness (10 and 15 mm). Screw speed had a significant effect on degree of gelatinization, lightness, redness and hardness of extrudates, while extrusion moisture had a significant effect on moisture, redness, hardness and chewiness of extrudates. Freezing had a significant effect on moisture and density of dried tekwan. Thickness had a significant effect on moisture, density, and rehydration assessment. Results showed that extrusion cooking improved water absorption of dried tekwan. Incorporating freezing as a pre-treatment of drying in tekwan production was a beneficial step in conventional method but not in extrusion cooking. Recooked tekwan produced from the combination of 55% extrusion moisture, 100 and 150 rpm screw speed with a thickness of 10 mm had a texture profile closer to the fresh sample (extrudates) and fresh tekwan sample from the conventional method.
Table of Contents
DOI
PubMed ID
Degree
M.S.
Thesis Department
Rights
Access is limited to the campuses of the University of Missouri.