Effect of Protein-Starch Interaction on Rheological, Textural, and Sensory Properties of 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.