Abstract
Four levels of egg white powder (EWP), 0, 1.5, 3.0 and 4.5%, were added to fisfc cracker formulation consisting of tapioca starch, fish paste, and water. the mixture was extruded through a single screw extruder, and the extrudate was cut, dried, heated in a microwave, and the degrees of expansion, bulk density, colour and protein content were measured.The addition of 1.5 and 3.0% EWP had no significant effect (P < 0.01) on diametral and longitudinal expansion, however, 4.5% EWP significantly (P < 0.01) reduced them. Bulk density and protein content of the final product increased as the percentage of EWP increased in the formulation. the total colour difference measurement showed a significant increase (P < 0.01) in brown colouration at 4.5% EWP.
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