Effect of Dietary Fiber on Batter Characteristics and Oil Penetration in Deep-Fried Battered and Breaded Fish Nuggets from Silver Carp Surimi

Effect of Dietary Fiber on Batter Characteristics and Oil Penetration in Deep-Fried Battered and Breaded Fish Nuggets from Silver Carp Surimi

To investigate the effect of dietary fiber on batter characteristics and oil penetration in deep-fried battered and breaded fish nuggets (BBFNs) from silver carp surimi, deep-fried BBFNs were prepared with model batters (composed of wheat starch and gluten) added with 8% apple fiber, 6% soybean fibe...

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Bibliographic Details
Main Author: FENG Jiaqi, CHEN Jiwang, LIAO E, PENG Lijuan, XIA Wenshui
Format: Article
Language:English
Published: China Food Publishing Company 2023-08-01
Series:Shipin Kexue
Subjects:
dietary fiber; deep-fried battered breaded fish nuggets from silver carp surimi; batter characteristics; deep-frying; oil penetration
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-005.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-005.pdf

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