Physicochemical and sensory properties of cassava starch-based fish and beef crackers ('keropok')

colours considered, the orange and dragaco (tartrazine E 122) colour containing fish and beef crackers were more acceptable to the panelists than the non-coloured (control) as well as the green based ones. Crackers made from fish had higher percentage linear expansion (189%) than beef based crackers (117%). Fish crackers were rated better in terms of crispiness, taste and overall acceptability.