SERDANG, Aug 27 — The Malaysian Agricultural Research and Development Institute (MARDI) today launched four innovative products, including a keropok lekor (traditional fish sausage) that can stay soft and crispy several hours after being fried.
The three other products include gluten-free pre-mixed flour made from tapioca and spinach; a lactose-free dessert made from purple sweet potato and palm milk; and a high-protein red tilapia soup with mushrooms.
MARDI senior research officer Nor Salasiah Mohamed said it cost RM20,000 and took MARDI two years of joint research to come up with the technology for freeze-dried keropok lekor.
“Besides a fishier taste, the keropok lekor developed by MARDI that stays soft long after it has cooled down,” she said, adding that two local companies — Rara Lekor and KLOG (Keropok Lekor Orang Ganu) — have bought the technology.
Deputy Agriculture and Food Industry Minister Datuk Seri Ahmad Hamzah, who launched the four products at MARDI headquarters here, said the research done by MARDI could enable local entrepreneurs to penetrate the international market.
“MARDI has come up with a lot of successful discoveries. Entrepreneurs should collaborate with MARDI in the research into new food products,” he said.
— Bernama
