Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities

• Published in: Food chemistry Vol. 463; no. Pt 2; p. 141251
• Main Authors: Feng, Jiaqi, Chen, Jiwang, Zhai, Jiahao, Zhang, Peng, Peng, Lijuan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.01.2025
• Subjects: Batter-breaded fish nuggets; Deep-fat frying; Dietary fiber; Gluten; Oil penetration; Wheat starch; Deep-fat frying; Oil penetration; Batter-breaded fish nuggets; Dietary fiber; Gluten; Wheat starch

Dietary fibers with excellent processing characteristics and water-holding capacity garnered significant attention in low-fat fried products manufacturing, but further research is lacking to elucidate fat reduction mechanisms. Three dietary fibers were added to the batter of fried batter-breaded fis...