Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of <i>Hypophthalmichthys molitrix</i> and <i>Argopecten irradians</i> Blended Surimi

Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of <i>Hypophthalmichthys molitrix</i> and <i>Argopecten irradians</i> Blended Surimi

Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium husk powder (PHP) f...

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Bibliographic Details
Main Authors: Wenhao Geng, Miaomiao Tian, Xinyue Zhang, Maodong Song, Xinru Fan, Meng Li, Yongsheng Ma, Soottawat Benjakul, Qiancheng Zhao
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
psyllium husk powder (PHP)
inulin (INU)
mixed surimi
textural properties
in vitro digestion
Online Access:https://www.mdpi.com/2304-8158/13/22/3703
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