Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber

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期刊论文

作者：

Zeng, Heng;Chen, Jiwang*;Zhai, Jinling;Wang, Haibin;Xia, Wenshui;...

通讯作者：

Chen, Jiwang;Xiong, Youling L.

作者机构：

[Wang, Haibin; Zeng, Heng; Xia, Wenshui; Chen, Jiwang; Zhai, Jinling] Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

[Wang, Haibin; Chen, Jiwang; Xiong, Youling L.] Hubei Collaborat Innovat Ctr Proc Agr Prod, Wuhan 430023, Hubei, Peoples R China.

[Xia, Wenshui] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China.

[Xiong, Youling L.] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA.

通讯机构：

[Chen, Jiwang] W

[Xiong, Youling L.] U

Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA.

语种：

英文

关键词：

Battered and breaded fish balls;Bamboo shoot dietary fiber;Deep-fat frying;Fat absorption;Low-fat fried foods

期刊：

LWT

ISSN：

0023-6438

年：

2016

卷：

页码：

425-431

DOI：

10.1016/j.lwt.2016.06.052

基金类别：

fund for National Natural Science [31471612]; fund for China Agriculture Research System [CARS-46]; Innovation Funds for Graduate Students of Wuhan Polytechnic University [2014cx014]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

The reduction of fat absorption during deep-fat frying of battered and breaded fish balls (BBFBs) was investigated using bamboo shoot dietary fiber (BSDF). BBFBs were prepared with 0-10% BSDF treatments, fried at 170 degrees C (50 s) followed by 190 degrees C (10 s), then evaluated for fat absorption, textural characteristics, and other quality parameters. The addition of 6% BSDF in the batter improved sensory quality of fried BBFBs (higher brightness and a golden-yellow crust); fat content of the crust and the core of fried BBFBs decreased from 25.5% and 2.4% to 17.7% and 1.3%, respectively. ...

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Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber

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