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 °C (50 s) followed by 190 °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. Hardness and chewiness of the crust and the core of fried BBFBs were also improved after adding BSDF to the batter. Microscopic analysis revealed more a compact crust structure and smaller pores inside the core that were more uniformly distributed when compared to fried BBFBs without BSDF. Moreover, of all the treatments, the addition of 6% BSDF produced the lowest oil penetration into fried BBFBs. These findings proved that BSDF added to the batter can significantly reduce fat absorption allowing low-fat fried BBFBs production.
|Number of pages||7|
|Journal||LWT - Food Science and Technology|
|State||Published - Nov 1 2016|
Bibliographical noteFunding Information:
This work was supported by the fund for National Natural Science ( 31471612 ), the fund for China Agriculture Research System ( CARS-46 ), and the Innovation Funds for Graduate Students of Wuhan Polytechnic University ( 2014cx014 ).
© 2016 Elsevier Ltd
- Bamboo shoot dietary fiber
- Battered and breaded fish balls
- Deep-fat frying
- Fat absorption
- Low-fat fried foods
ASJC Scopus subject areas
- Food Science