Food additives and effect of thickness on fish crackers quality

Investigation on the effects of the use of 0.2% food additives (sodium bicarbonate, sodium polyphosphate and ammonium bicarbonate) on the cracker quality has been conducted. Crackers were made from sago and fortified with 25% offish meat (Congresox talabon). Cracker thickness studied were 2, 3 and 4 mm. The cracker quality was evaluated in terms of expansion volume and crispiness. The results showed that crackers with sodium bicarbonate addition and 2 mm thickness had the highest volumetric expansion and crispiness followed by sodium polyphosphate and ammonium bicarbonate