Effect of silicon dioxide and salt on oil absorption and quality characteristics of yam crackers / Hyder Jaleel Gafoor Abdul Rasheed

Crackers or more commonly known as 'keropok' in Malaysia is popular snack food among countries in the Asian region. To date, very little of quality studies have been carried out on 'keropok' especially yam crackers. This work examined the addition of silicon dioxide and salt on the oil absorption and quality characterisn'cs of yam crackers. Quality characteristics of 'keropok' were crispiness, colour and flavour. Increase addition of salt gave increased the linear expansion of yam crackers. Increase of salt content had reduced lightness colour of fried yam crackers. Oil absorption and fat contents of fried yam crackers increase with increase in salt content. Addition of silicon dioxide (0.1%-0.3%) with 2% salt content to yam crackers gave similar linear expansion. Addition of silicon dioxide gave more brighter colour of fried yam crackers and reduced oil absorption and fat content of fried yam crackers. Good raw material (yam), sufficiënt amount of salt (2% of the weight of yam and starch) together with sufficiënt amount of silicon dioxide (0.1% of the weight of yam and starch) and the proper sequence of adding ingredients in mixing are recommended to prodjice high quality of yam crackers.