Sodium release from sago and tapioca flour mixture of 'keropok lekor' with different heat treatment

Abstract

'Keropok lekor' is a traditional food snack produced in Malaysia and is a very popular especially in Terengganu. The main purpose of this study was to analyze the percentage of sodium (Na) release from 'keropok lekor' made of different portions of sago and tapioca flour and treated with different heat treatments. Besides that, the determination of properties such as chemical, physical, structural and saltiness perception level of the 'keropok lekor' were also carried out. There were five formulations of 'keropok lekor' with different ratio of sago and tapioca flour, treated with three different heat treatments, which were boiled, steamed, and fried. The control formulation used was 50% of tapioca flour mixed with 50% of sago flour. The 'keropok lekor' mixed contained five different portions of sago and tapioca flour which were I 0:90, 30:70, 50;50 (control), 70;30 and 90: I 0, respectively. It was found that the heat treatment and flour portion ratio significantly affected the chemical, physical, and structural of 'keropok lekor' (p<0.05). However, no interaction between these factors shown for protein, fat, hardness, and color properties. Fried cooking method provided high fat content for all samples with sample A (50% sago:50% tapioca) showed the highest value (4.7%). Six samples (including control) with low fat and high protein content were selected for sensory evaluation. Sensory evaluation and instrumental analysis using Atomic Absorption Spectrophotometer (AAS) indicated that the 'keropok lekor' with steaming and frying methods and formulation with higher in tapioca or sago flour portion gained high saltiness perception level. In summary, these formulations with steamed and fried cooking method were suitable in the production of 'keropok lekor' using less salt in the ingredient.