Keywords: Keropok lekor; chickpea; soybean; corn; texture

Abstract

Keropok lekor has now journeyed across Malaysia’s culinary landscape especially in Terengganu. However, its presence beyond Terengganu often features a meagre 60% fish content (KLB (60)), contrasting the Terengganu version that boasts a remarkable 70% fish content (KLA (70). This study aims to revitalise KLB (60) keropok lekor by replacing tapioca flour with diverse plant-based proteins - chickpea, soybean, and corn flour. The subsequent culinary exploration involves both boiling and frying methods. All cooked formulated keropok lekor was evaluated in terms of nutritional composition, texture characteristics, and sensory evaluation. KLSoybean has the highest protein content (29.62%-30.81%) followed by KLChickpea (25.60%-26.30%) and KLCorn (23.10%-24%). Texture aspects include hardness, springiness, cohesiveness, and chewiness were meticulously gauged using a texture analyser and cross-referenced with sensory assessments. The results showed that most respondents preferred fried keropok lekor to boiled keropok lekor. Keropok lekor, which comprises plant flour protein is dominant in protein content, chewiness, and preferred for its colour and aroma during sensory evaluation. This study convincingly demonstrates the potential of replacing tapioca flour with other plant-based alternatives like chickpea, soybean, and corn flour. This innovation not only enriches nutritional profiles but also maintains desired physical attributes, ensuring satisfaction for human consumption.