Utilization of pre‐gelatinized tapioca starch in the manufacture of a snackfood, fish cracker (‘keropok’)

Summary The use of pre‐gelatinized tapioca starch for the manufacture of ‘keropok’ by drumdrying has been investigated. Processing variables were examined by using five different slurries of water: starch, with ratios of 50:50, 60:40, 70:30, 80:20, and 90:10 at four different temperatures: 120.2°C, 133.5°C, 143.6°C, and 151.8°C. Only ‘keropok’ made from a slurry with a water: starch ratio of 70:30 pre‐gelatinized at 133.5°, 143.6°C and 151.8°C had linear expansion greater than the minimum acceptable value of 77%. ‘Keropok’ containing pre‐gelatinized starch produced at 133.5°C was the most acceptable to a sensory panel.