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Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber

Articles

Journal/Conference:

LWT-FOOD SCIENCE AND TECHNOLOGY

Language:

English

Author:

Zeng Heng; Chen Jiwang; Zhai Jinling; Wang Haibin; Xia Wenshui; Xiong Youling L.

Year:

2016

Volume:

73

Pages:

425-431

Keywords:

Battered and breaded fish balls; Bamboo shoot dietary fiber; Deep-fat frying; Fat absorption; Low-fat fried foods

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 degrees C (50 s) followed by 190 degrees 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. (C) 2016 Elsevier Ltd. All rights reserved.