Abstract:
In the present study, two different samples of buffalo skin crackers were analyzed for their chemical composition, linear expansion, specific volume, color and amino acid content. The method of analysis is according to official method. The results indicated that both buffalo skin cracker samples had high protein content and that pre-fried skin crackers contained more protein than fried skin crackers. The expansion parameters of the buffalo skin crackers indicated that the sample that was lighter in weight, of smaller size and of lower moisture content expanded more during frying. According to amino acid data, the most common amino acid in the buffalo skin crackers was glycine. Chemical score, amino acid score and amino acid index were calculated from the amino acid data; these results indicated that the quality of protein in the buffalo skin crackers was lower than that of meat. Skin crackers have higher protein content but lower protein quality than common meat products in the market. The attendance of this cracker was diversifying the meat-based food products.
N. Huda, A.A. Putra and R. Ahmad, 2011. Physicochemical and Nutritional Characteristics of Indonesian Buffalo Skin Crackers. International Journal of Meat Science, 1: 36-51.
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