TY - JOUR
T1 - Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber
AU - Zeng, Heng
AU - Chen, Jiwang
AU - Zhai, Jinling
AU - Wang, Haibin
AU - Xia, Wenshui
AU - Xiong, Youling L.
N1 - Publisher Copyright:
© 2016 Elsevier Ltd
PY - 2016/11/1
Y1 - 2016/11/1
N2 - 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.
AB - 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.
KW - Bamboo shoot dietary fiber
KW - Battered and breaded fish balls
KW - Deep-fat frying
KW - Fat absorption
KW - Low-fat fried foods
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U2 - 10.1016/j.lwt.2016.06.052
DO - 10.1016/j.lwt.2016.06.052
M3 - Article
AN - SCOPUS:84976517167
SN - 0023-6438
VL - 73
SP - 425
EP - 431
JO - LWT
JF - LWT
ER -