期刊论文

中文

武汉轻工大学学报

2095-7386

2023

42

04

1-9+38

10.3969/j.issn.2095-7386.2023.04.001

32072249:国家自然科学基金 31471612:国家自然科学基金

本校为第一机构

在模式外裹糊(小麦淀粉和小麦谷蛋白)中添加4%~14%的苹果纤维、大豆纤维、小麦麸纤维和米糠纤维,于170℃油炸40 s、190℃复炸30 s制作油炸外裹糊鱼块,测定油炸外裹糊鱼块的水分和油脂含量、剪切力、表面色度和体积...展开更多 在模式外裹糊(小麦淀粉和小麦谷蛋白)中添加4%~14%的苹果纤维、大豆纤维、小麦麸纤维和米糠纤维,于170℃油炸40 s、190℃复炸30 s制作油炸外裹糊鱼块,测定油炸外裹糊鱼块的水分和油脂含量、剪切力、表面色度和体积皱缩率,探究膳食纤维对油炸外裹糊鱼块品质的影响,优化较佳的膳食纤维添加量。结果显示,与对照组(未添加膳食纤维)相比,向外裹糊中添加4种膳食纤维均显著增加了...

To investigate the effect of the dietary fiber on the quality attributes of fried battered-breaded fish nuggets(BBFNs)and to optimize the dietary fiber amount added,fried BBFNs were prepared via the addition of 4%-14%apple fiber,soybean fiber,wheat bran fiber and rice b...MORE To investigate the effect of the dietary fiber on the quality attributes of fried battered-breaded fish nuggets(BBFNs)and to optimize the dietary fiber amount added,fried BBFNs were prepared via the addition of 4%-14%apple fiber,soybean fiber,wheat bran fiber and rice bra...