Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets

Jinhui Shan, Jiwang Chen, Dan Xie, Wenshui Xia, Wei Xu, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

22 Scopus citations

Abstract

Abstract: Xanthan gum (XG) and soybean fiber (SF) at varying ratios were incorporated into the batter to inhibit oil absorption in fried battered and breaded fish nuggets (BBFNs). BBFNs were prepared with 1.2% XG and SF blends (at ratios 1:3, 1:2, 1:1, 2:1, and 3:1 w/w), fried at 170 °C (40 s) followed by 190 °C (30 s), then evaluated for pickup, oil absorption, textural characteristics, and other quality attributes. Compared with the control (without the addition of XG and SF), fried BBFNs prepared with XD and SF had a significantly reduced fat content (P < 0.05). Among all the treatments, fried BBFNs with a 1:2 w/w ratio of XG and SF had the lowest fat content in the crust and the core (16.2% and 0.6%, respectively) and the highest moisture content. When compared with other treatments, the 1:2 w/w treatment group displayed a more intense golden yellow color, higher crispness, lower hardness, and a more compact structure in the crust, a greater elasticity and chewiness of the core, and the least oil penetration. The results proved that the combined addition of XG and SF in the batter can effectively inhibit oil absorption, which may be used to guide the production of low-fat fried BBFNs. Practical Application: This study clearly showed that the combined addition of XG and SF at different ratios in the batter significantly affected fat content and quality attributes of fried BBFNs. The inhibition of oil absorption and improvement of color and textural characteristics in fried BBFNs depended on the XG/SF ratio added to the batter, and a 1:2 w/w ratio was found to produce the maximum enhancement.

Original languageEnglish
Pages (from-to)1832-1838
Number of pages7
JournalJournal of Food Science
Volume83
Issue number7
DOIs
StatePublished - Jul 2018

Bibliographical note

Publisher Copyright:
© 2018 Institute of Food Technologists®

Keywords

  • battered and breaded fish nuggets
  • deep-fat frying
  • oil absorption
  • soybean fiber
  • xanthan gum

ASJC Scopus subject areas

  • Food Science

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