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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- 作者：Heng Zenga ; Jiwang Chena ; b ; jiwangchen1970@126.com" class="auth_mail" title="E-mail the corresponding author ; Jinling Zhaia ; Haibin Wanga ; b ; Wenshui Xiaa ; c ; Youling L. Xiongb ; d ; ylxiong@uky.edu" class="auth_mail" title="E-mail the corresponding author
- 关键词：Battered and breaded fish balls ; Bamboo shoot dietary fiber ; Deep-fat frying ; Fat absorption ; Low-fat fried foods
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：November 2016
- 年：2016
- 卷：73
- 期：Complete
- 页码：425-431
- 全文大小：1623 K
文摘
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First report of reduction of the fat content of fried BBFBs using fermented dietary fiber derived from bamboo shoots.
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Significant reduction of fat absorption during deep-fat frying of fried BBFBs was achieved through adding 6% of BSDF to the batter.
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The effect of BSDF on fat content of fried BBFBs was investigated through SEM and frying experiment in Sudan red dyed oil.