Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber
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 ch...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Zeng, Heng [verfasserIn] Chen, Jiwang [verfasserIn] Zhai, Jinling [verfasserIn] Wang, Haibin [verfasserIn] Xia, Wenshui [verfasserIn] Xiong, Youling L. [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2016 |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
Enthalten in: LWT - food science and technology - Amsterdam [u.a.] : Elsevier, 1993, 73, Seite 425-431 |
|---|---|
| Übergeordnetes Werk: |
volume:73 ; pages:425-431 |
| DOI / URN: |
10.1016/j.lwt.2016.06.052 |
|---|
| Katalog-ID: |
ELV005059992 |
|---|
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| 245 | 1 | 0 | |a Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber |
| 264 | 1 | |c 2016 | |
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| 520 | |a 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. | ||
| 650 | 4 | |a Battered and breaded fish balls | |
| 650 | 4 | |a Bamboo shoot dietary fiber | |
| 650 | 4 | |a Deep-fat frying | |
| 650 | 4 | |a Fat absorption | |
| 650 | 4 | |a Low-fat fried foods | |
| 700 | 1 | |a Chen, Jiwang |e verfasserin |4 aut | |
| 700 | 1 | |a Zhai, Jinling |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Haibin |e verfasserin |4 aut | |
| 700 | 1 | |a Xia, Wenshui |e verfasserin |4 aut | |
| 700 | 1 | |a Xiong, Youling L. |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t LWT - food science and technology |d Amsterdam [u.a.] : Elsevier, 1993 |g 73, Seite 425-431 |h Online-Ressource |w (DE-627)266892248 |w (DE-600)1469139-5 |w (DE-576)103373179 |7 nnns |
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2016 |
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10.1016/j.lwt.2016.06.052 doi (DE-627)ELV005059992 (ELSEVIER)S0023-6438(16)30384-X DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Zeng, Heng verfasserin aut Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber 2016 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Battered and breaded fish balls Bamboo shoot dietary fiber Deep-fat frying Fat absorption Low-fat fried foods Chen, Jiwang verfasserin aut Zhai, Jinling verfasserin aut Wang, Haibin verfasserin aut Xia, Wenshui verfasserin aut Xiong, Youling L. verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 73, Seite 425-431 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:73 pages:425-431 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 73 425-431 |
| spelling |
10.1016/j.lwt.2016.06.052 doi (DE-627)ELV005059992 (ELSEVIER)S0023-6438(16)30384-X DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Zeng, Heng verfasserin aut Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber 2016 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Battered and breaded fish balls Bamboo shoot dietary fiber Deep-fat frying Fat absorption Low-fat fried foods Chen, Jiwang verfasserin aut Zhai, Jinling verfasserin aut Wang, Haibin verfasserin aut Xia, Wenshui verfasserin aut Xiong, Youling L. verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 73, Seite 425-431 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:73 pages:425-431 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 73 425-431 |
| allfields_unstemmed |
10.1016/j.lwt.2016.06.052 doi (DE-627)ELV005059992 (ELSEVIER)S0023-6438(16)30384-X DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Zeng, Heng verfasserin aut Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber 2016 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Battered and breaded fish balls Bamboo shoot dietary fiber Deep-fat frying Fat absorption Low-fat fried foods Chen, Jiwang verfasserin aut Zhai, Jinling verfasserin aut Wang, Haibin verfasserin aut Xia, Wenshui verfasserin aut Xiong, Youling L. verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 73, Seite 425-431 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:73 pages:425-431 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 73 425-431 |
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10.1016/j.lwt.2016.06.052 doi (DE-627)ELV005059992 (ELSEVIER)S0023-6438(16)30384-X DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Zeng, Heng verfasserin aut Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber 2016 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Battered and breaded fish balls Bamboo shoot dietary fiber Deep-fat frying Fat absorption Low-fat fried foods Chen, Jiwang verfasserin aut Zhai, Jinling verfasserin aut Wang, Haibin verfasserin aut Xia, Wenshui verfasserin aut Xiong, Youling L. verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 73, Seite 425-431 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:73 pages:425-431 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 73 425-431 |
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10.1016/j.lwt.2016.06.052 doi (DE-627)ELV005059992 (ELSEVIER)S0023-6438(16)30384-X DE-627 ger DE-627 rda eng 660 DE-600 48.00 bkl 58.34 bkl Zeng, Heng verfasserin aut Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber 2016 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. Battered and breaded fish balls Bamboo shoot dietary fiber Deep-fat frying Fat absorption Low-fat fried foods Chen, Jiwang verfasserin aut Zhai, Jinling verfasserin aut Wang, Haibin verfasserin aut Xia, Wenshui verfasserin aut Xiong, Youling L. verfasserin aut Enthalten in LWT - food science and technology Amsterdam [u.a.] : Elsevier, 1993 73, Seite 425-431 Online-Ressource (DE-627)266892248 (DE-600)1469139-5 (DE-576)103373179 nnns volume:73 pages:425-431 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OPC-FOR GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2070 GBV_ILN_2086 GBV_ILN_2088 GBV_ILN_2098 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2116 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 48.00 Land- und Forstwirtschaft: Allgemeines 58.34 Lebensmitteltechnologie AR 73 425-431 |
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Zeng, Heng |
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Zeng, Heng ddc 660 bkl 48.00 bkl 58.34 misc Battered and breaded fish balls misc Bamboo shoot dietary fiber misc Deep-fat frying misc Fat absorption misc Low-fat fried foods 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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660 DE-600 48.00 bkl 58.34 bkl Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber Battered and breaded fish balls Bamboo shoot dietary fiber Deep-fat frying Fat absorption Low-fat fried foods |
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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 |
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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 |
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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 |
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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 |
| abstract |
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. |
| abstractGer |
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. |
| abstract_unstemmed |
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. |
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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 |
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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. 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