Abstract
Effect of substituting tapioca starch with various high protein legume flours on the physicochemical and sensory properties of keropok lekor (Malaysian fish sausage)
Highlights
Keropok Lekor is a very popular fish sausage-like product eaten by all races and communities in Malaysia
This follows by Keropok Lekor Terengganu (KLT), Keropok Lekor chickpea (KLCP), Keropok Lekor kidney bean (KLKB), Keropok Lekor mung bean (KLMB) and Keropok Lekor Kuala Lumpur (KLKL) at eISSN: 2550-2166
All the legume flours used as the substitute for tapioca starch have shown potential to be used in producing Keropok Lekor
Summary
Among the types of fish used in Keropok Lekor processing are wolf herring, sardine, threadfin bream, yellow goatfish, purple -spotted bigeye, mackerel and many more (Jamilah, 1983; Malaysian Fisheries Department, 2014; Hatta, 2015). The demographics of Keropok Lekor production in Malaysia can be focused on east coast states such as Terengganu, Kelantan and Pahang, where the fish source is abundance (Ahmad et al, 2011). Keropok Lekor from east coast states is the most popular in Malaysia for its taste and texture due to the high amount of fish and less amount of flour used. Keropok Lekor has been produced in other states in Malaysia such as in the central region (Kuala Lumpur and Selangor) but with a lower amount of fish and high amount of flour. Fresh Keropok Lekor has a short shelf life of one day when
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