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

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Effect of Tapioca and Potato Starch on the Physical Properties of Boiled Keropok Lekor Tengku Farizan Izzi Che Ku Jusoh^*, Nur Syafi Syazana Mohd Sulehan, Nurul Nabilah Ahmad Fauzi and

Hanis Syazwani Mat Gani

Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut Campus, 22200 Besut, Terengganu, Malaysia

*Corresponding author: farizanizzi@unisza.edu.my

Received: 03/09/2023, Accepted: 20/12/2023, Available Online: 20/12/2023

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.

Keywords: keropok lekor, boiled, tapioca starch, potato starch, physical properties

INTRODUCTION

Keropok lekor is one of the well-known traditional snacks in Malaysia, particularly in Terengganu, Kelantan and Pahang. Uniquely, these three states represent different taste and texture as different formulations of keropok lekor production are used. Terengganu is the main producer of keropok lekor, which was invented by fishermen and has become their main source of income (Hatta, 2015). In fact, it is regarded as a symbol of local heritage and tourism for the state of Terengganu. Keropok lekor from Terengganu has better taste and texture as compared to keropok lekor from other states in Malaysia because its higher amount of fish and lower amount of flour used (Nur Liyana et al., 2019). It can be processed and eaten in three ways, which are lekor crackers steamed uncut, or cut thin and then fried until it becomes crispy and finally the lekor crackers are dried and then fried (Cheow et al., 2004). Usually, these snacks are eaten with locally produced homemade chilli sauce.

The basic ingredients of keropok lekor are minced fish flesh, sago flour, tapioca starch, sugar, salt, crushed ice and permitted flavour enhancer (Tamsir et al., 2021). Fish is the primary source of protein in keropok lekor. The type of fish used, the proportion of fish, and the freshness of the fish all affect the quality of keropok lekor (Kyaw et

JOURNAL OF AGROBIOTECHNOLOGY 2023, VOL 14(2):140-147 e-ISSN:2180-1983

http://dx.doi.org/10.37231/jab.2023.14.2.346

https://journal.unisza.edu.my/agrobiotechnology/index.php/agrobiotechnology/index

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al., 2008). Wolf herring, sardines, threadfin bream, yellow goatfish, purple-spotted bigeye and mackerel are among the fish species commonly processed to make keropok lekor (Hatta, 2015). The flour and/or starch are used as the fish flesh filler in the keropok lekor formulation (Nur Liyana et al., 2019). Starch helps in holding the ingredients together and provides structure to keropok lekor. Keropok lekor may contain up to 60% starch, which allows the fish sausage to expand while cooking and contributes to crispy texture (Tamsir et al., 2021). Generally, starch is derived from plants that compose of two polymers mixture called amylose (linear polysaccharide) and amylopectin (highly branched polysaccharide). Sago starch is commonly used in the production of keropok lekor due to its great swelling capacity and low gelatinization temperature (Tamsir et al., 2021). The swelling behaviour of natural untreated starch such as sago is mostly because of the amylopectin concentration, while amylose functions as a swelling inhibitor, especially when lipids are present and an amylose-lipid complex is formed. The primary issue associated to the use of sago starch in keropok lekor production is the inconsistency in its quality.

The primary sources of commercially manufactured starches in the market are corn, potato, rice, tapioca and wheat. Starch is a great raw material that can help to adjust the consistency and texture of foods (Horstmann et al., 2016). Different sources of starch have varying amounts of amylose and amylopectin, which influences their functionality such as gelatinization, water absorption and paste viscosity due to their difference in granule size, shape and nature of the molecular arrangement. The composition of typical native starches is a blend of 15- 30% amylose and 70-85% amylopectin (Cheow et al., 2004). Tapioca starch contains approximately 15-20%

amylose, which is well known for its high viscosity, high binding and water retaining capabilities (Mishra & Rai, 2006). On the other hand, amylose makes about 21-25% of potato starch, while amylopectin makes up 75-79%

(Ratnayake & Jackson, 2003). The benefits of employing potato starch in food systems include its strong capacity to bind water, low gelatinization temperature and propensity to make reasonably clear, extremely viscous pastes (Grommers & Krogt, 2009). However, there is still a lack of research focusing on the production of keropok lekor utilising different types of starch. Therefore, the objective of this study was to determine the effect of partial substitution of sago starch with tapioca starch, potato starch and a mixture of tapioca and potato starch on the physical and textural properties of boiled keropok lekor.

MATERIALS AND METHODS Materials

Frozen Japanese scad (Decapterus maruadsi)fish flesh was purchased from Kilang Cap Aye in Besut, Terengganu.

Sago starch (Cap Bintang, Thye Huat Chan Sdn Bhd, Pulau Pinang, Malaysia), tapioca starch (Bestari, Symerchem Food Processing Sdn Bhd, Selangor, Malaysia), potato starch (Bestari, Symerchem Food Processing Sdn Bhd, Selangor, Malaysia), salt (Adabi, Adabi Consumer Industries Sdn Bhd, Selangor, Malaysia), sugar (Prai, MSM Prai Berhad, Pulau Pinang, Malaysia) and flavour enhancer were purchased from local supermarkets in Besut, Terengganu.

Production of keropok lekor

All ingredients for production of keropok lekor were weighed according to formulation provided in Table 1.

Keropok lekor made with sago starch was the control (C). A portion of sago starch was substituted with tapioca starch (TS) or potato starch (PS) or a mixture of tapioca and potato starch (TS:PS). The ingredients were mixed in a mixer (K3 Mini-Luxury Cutting Machine, Kinn Shang Hoo Iron Works, Taiwan) for 3 mins until homogenous. The dough was shaped and rolled into a 10-cm long sausage-like shape. Then, the rolled keropok lekor were boiled at 100°C for 10 mins. Prior to measurements, the boiled keropok lekor were allowed to cool at room temperature for 10 mins.

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Table 1. Formulations of keropok lekor using different starches Ingredients (%, w/w) Sago starch

(C) Tapioca starch

(TS) Potato starch

(PS) TS:PS

Fish flesh 77 77 77 77

Sago starch 20.8 10.4 10.4 10.4

Tapioca starch - 10.4 - 5.2

Potato starch - - 10.4 5.2

Salt 1.5 1.5 1.5 1.5

Sugar 0.5 0.5 0.5 0.5

Flavour enhancer 0.2 0.2 0.2 0.2

Determination of colour

The colour of keropok lekor was measured using a colorimeter (Chroma Meter CR-400, Konica Minolta Sensing.

Inc, Tokyo, Japan) based on the L* (represents darkness to lightness), a* (represents greenness to redness) and b* (represent blueness to yellowness) values. The colorimeter was calibrated with a white plate prior to measurement. The measurement was repeated five times for each keropok lekor and an average value was presented.

Determination of moisture content

Moisture content of keropok lekor was determined by the oven drying method (AOAC, 1999) at 105°C. The moisture content was calculated by using Eqn. 1:

𝑀𝑜𝑖𝑠𝑡𝑢𝑟𝑒 𝑐𝑜𝑛𝑡𝑒𝑛𝑡 (%) =𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 − 𝐹𝑖𝑛𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 𝐼𝑛𝑖𝑡𝑖𝑎𝑙 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 × 100 Determination of water holding capacity

Water holding capacity (WHC) was determined according to the method of Murad et al. (2017) with slight modifications. Distilled water (10 ml) was homogenised with 5 g of keropok lekor samples, which was then centrifuged at 2000 rpm for 10 minutes. The supernatant was collected and weighed. WHC was calculated using the Eqn. 2:

𝑊𝐻𝐶 (%) =𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 𝑏𝑒𝑓𝑜𝑟𝑒 𝑐𝑒𝑛𝑡𝑟𝑖𝑓𝑢𝑔𝑒 − 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 𝑎𝑓𝑡𝑒𝑟 𝑐𝑒𝑛𝑡𝑟𝑖𝑓𝑢𝑔𝑒

𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑠𝑎𝑚𝑝𝑙𝑒 × 100

Determination of cooking yield

Cooking yield was calculated as the percentage of weight before and after boiling of keropok lekor (Santana et al., 2013). The cooking yield was calculated using Eqn. 3:

𝐶𝑜𝑜𝑘𝑖𝑛𝑔 𝑌𝑖𝑒𝑙𝑑 (%) =𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑐𝑜𝑜𝑘𝑒𝑑 𝑘𝑒𝑟𝑜𝑝𝑜𝑘 𝑙𝑒𝑘𝑜𝑟 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑟𝑎𝑤 𝑘𝑒𝑟𝑜𝑝𝑜𝑘 𝑙𝑒𝑘𝑜𝑟 × 100 Determination of linear expansion

Expansion of keropok lekor was determined by measuring the diameter of keropok lekor before and after frying using a vernier calliper (Huda et al., 2012). The linear expansion was determined using Eqn. 4:

𝐿𝑖𝑛𝑒𝑎𝑟 𝐸𝑥𝑝𝑎𝑛𝑠𝑖𝑜𝑛 (%) =𝐷𝑖𝑎𝑚𝑒𝑡𝑒𝑟 𝑎𝑓𝑡𝑒𝑟 𝑏𝑜𝑖𝑙𝑖𝑛𝑔 − 𝐷𝑖𝑎𝑚𝑒𝑡𝑒𝑟 𝑏𝑒𝑓𝑜𝑟𝑒 𝑏𝑜𝑖𝑙𝑖𝑛𝑔 𝐷𝑖𝑎𝑚𝑒𝑡𝑒𝑟 𝑏𝑒𝑓𝑜𝑟𝑒 𝑏𝑜𝑖𝑙𝑖𝑛𝑔 × 100

Eqn. 1

Eqn. 2

Eqn. 3

Eqn. 4

143 Texture profile analysis

Texture Profile analysis (TPA) of keropok lekor was conducted using a texture analyzer (TA-XTPlus, Stable Microsystems, Survey, UK) following the method by Hayes et al. (2005). The analysis was performed using a Compression Platen (SMS P/75) with a heavy-duty platform fitted with 5 kg load cell and prefixed strain at 50%. A sample (2.5 cm thickness) was placed horizontally on the platform and then compressed at a pre-test speed and post-test speed of 10 mm/s, test speeds of 5 mm/s, and a distance of 10 mm. The textural parameters of keropok lekor were expressed as hardness, cohesiveness, springiness and chewiness.

Statistical analysis

Statistical Package for the Social Sciences (SPSS) software version 20 (IBM, Illinosis, USA) was performed to analyse one-way analysis of variance (ANOVA). A significant level of 5 % was adopted for all comparisons.

Duncan’s multiple range test was used to determine the significant difference between formulations. All analyses were conducted in triplicate, except for colour measurement. The data obtained were presented as a mean ± standard deviation.

RESULTS AND DISCUSSION

Physical properties of boiled keropok lekor

The physical properties of boiled keropok lekor made from different starches are presented in Table 2. For colour, there were no significant differences in L*, a* and b* values between the formulations. As shown in Figure 1, all keropok lekor had greyish colour. The starches used in the keropok lekor did not affect the final product colour because they formed clear white slurries. However, the colour of the final product may be influenced by the fish flesh. The fish flesh, consisting a blend of white and dark meats containing myoglobin and haemoglobin, will undergo denaturation in the cooking process and thereby contributing to the colour of cooked keropok lekor (Bae et al., 2018).

Table 2. Effect of different types of starches on physical properties of boiled keropok lekor

Parameter Sago starch

(C) Tapioca starch

(TS) Potato starch

(PS) TS:PS

Colour

L* 56.19±2.15^a 51.65±1.99^a 53.33±4.93^a 52.18±3.08^a

a* 2.78±0.41^a 2.18±0.32^a 2.47±0.34^a 2.22±0.99^a

b* 9.55±0.62^a 8.93±1.28^a 8.52±1.05^a 8.94±0.30^a

Moisture content (%) 65.56±0.23^a 62.83±0.80^b 57.67±0.50^c 62.33±0.44^b

Water holding capacity (%) 68.88±5.63^b 80.74±3.68^a 61.90±5.91^b 33.59±4.13^c

Cooking yield (%) 122.14±1.20^a 117.58±3.05^b 114.91±2.27^b 116.8±2.17^b

Linear expansion (%) 109.63±0.25^a 111.12±1.98^a 112.64±2.87^a 111.94±0.98^a

a-c Mean ± SD in same row with different superscript indicates that there are significant different (p<0.05)

Among keropok lekor formulations, the significant highest moisture content was obtained from sago starch (control), followed by TS and mixture TS:PS, while the keropok lekor made with PS starch exhibited the lowest moisture content. The granule shape regularity and consistent particle size distribution of sago starch compared to other starches may affect their physicochemical properties (Du et al., 2020; Ma et al, 2017). In addition, the amylopectin branched chain length distribution of starches play an important role in the food matrix. Compared to potato starch, sago starch consists higher proportion of A chain (degree of polymerisation, DP 6-12) and lower proportion of B3+ chain (DP ≥ 37); indicated that sago starch contained more short amylopectin (Du et

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al., 2020). Therefore, the fine structure of sago starch could contribute to high pasting temperature (Ma et al., 2007), thus increased WHC and cooking yield of boiled keropok lekor.

Fig. 1. Boiled keropok lekor prepared with different types of starch: a) sago starch (control), b) tapioca starch (TS), c) potato starch (PS) and d) mixture of tapioca starch and potato starch (TS:PS).

The formulation incorporating TS recorded the highest WHC, whereas TS:PS was the lowest. A mixture of tapioca and potato starch significantly affect the WHC of boiled keropok lekor probably due to interaction between both starches with sago starch. Size of starch granules affected the gelatinisation process, as the smaller granules required less time to reach gelatinisation temperature in contrast to bigger granules (Koch & Jane, 2000). This phenomenon could be explained because the smaller starch granules are more efficient in hydration and swelling capacities (Moita et al., 2008). These properties are crucial in deciding appropriate starch types to be used as potential food stabilisers and other end uses (Cornejo-Ramírez et al., 2018; Du et al., 2020).

Furthermore, acid hydrolysis of starches led to decrease in water intake of starch granules (Javadian et al., 2021).

It is due to the partial degradation of starch granules structures. As a result, the water holding capacity and water uptake of starch granules decreased. Poor water holding capacity might result in liquid loss during processing and textural alterations in the final product (Shen et al., 2022).

There were no significant differences in linear expansion of keropok lekor formulations. Linear expansion can be used to determine the crispiness of keropok lekor. When the samples were subjected to high temperatures, linear expansion resulted from rapid evaporation of water and subsequent expansion of starch granules and vacuoles (Neiva et al., 2011). The linear expansion of keropok lekor also could affect the cooking yield, water holding capacity and texture of the final product (Murad et al., 2017). As compared to control keropok lekor, the addition of tapioca starch and/or potato starch significantly increased the cooking yield which probably related to their moisture content.

Textural properties of boiled keropok lekor

The texture profile analysis for boiled keropok lekor, in term of hardness, springiness, cohesiveness and chewiness, is listed in Table 3. Hardness is an important parameter when evaluating the textural properties of sausage product (Nur Liyana et al., 2019). Among the samples, formulation of TS:PS had the highest hardness, while sample C and TS were the least. The addition of potato starch had contributed to a harder texture to boiled keropok lekor, meanwhile there was no effect when adding tapioca starch. According to Muthia et al.

(2010), the textural features of a finished product are influenced by the type of flour used due to the amylose and amylopectin structure and content of each flour, as well as their granule size. They also reported that flour with low swelling power traps less water in starch molecules, resulting in a harder texture.

Springiness is the tendency of the keropok lekor to return to its original shape when a force is applied to it. The quality of the protein can also affect springiness (Santana et al., 2015). The control sample (C) had significantly lower springiness than other samples. The low springiness value could be attributed to a poorly established protein network in the dough during the mixing process or insufficient mixing speed to achieve good keropok lekor springiness (Santana et al., 2015). The addition of tapioca and/or potato starch produced springier keropok lekor. However, the use of different starches seemed to have no impact on the cohesiveness of boiled keropok lekor. The cohesiveness of fish products is affected by both sarcoplasmic and myofibrillar proteins during the

a b c d

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mixing process (Farouk et al., 2002). The control keropok lekor was the least chewy among the samples. This indicates that the use of tapioca starch and/or potato starch resulted in a chewier texture to keropok lekor.

According to Santana et al. (2013), chewiness of a fish sausage product might also be affected by the protein content.

Table 3. Texture of boiled keropok lekor prepared with different types of starch Type of starch Hardness (kg) Springiness

(mm) Cohesiveness Chewiness (kg)

Sago starch (C) 3.53 ± 0.41^c 0.78 ± 0.02^b 0.71 ± 0.04^a 1.94 ± 0.24^c

Tapioca starch (TS) 3.60 ± 0.59^c 0.91 ± 0.04^a 0.71 ± 0.09^a 2.45 ± 0.37^c Potato starch (PS) 6.65 ± 0.72^b 0.94 ± 0.02^a 0.78 ± 0.06^a 4.88 ± 0.59^b Mixture of TS:PS 10.59 ± 0.30^a 0.91 ± 0.06^a 0.79 ± 0.09^a 8.51 ± 0.10^a

a-c Mean ± SD in same column with different superscript indicates that there are significant different (p<0.05)

CONCLUSION

The partial substitution of sago starch with potato and tapioca starches in the keropok lekor formulations did not significantly change the colour of the final product, however, they were affecting water content, water holding capacity, cooking yield and linear expansion of boiled keropok lekor. As a result, substitution of potato and tapioca starches produced significantly firmer, chewier and springer than control keropok lekor made with sago starch.

These results suggested that application of different starches in keropok lekor production could be an alternative source to produce keropok lekor that fulfill consumers’ demands. In future, it is recommended to focus on structural and functional properties of different starches types and ratios in keropok lekor using different cooking methods.

ACKNOWLEDGMENTS

The authors would like to thank Keropok Lekor Cap Aye and laboratory staffs of Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin (UniSZA) for their guidance and assistance throughout this study.

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How to cite this paper:

Izzi, T.F., Mohd Sulehan, N.S.S., Ahmad Fauzi, N.N. & Gani, H. (2023). Effect of tapioca and potato starch on the physical properties of boiled keropok lekor. Journal of Agrobiotechnology, 14(2), 140-147.