Effect of Cassia Gum on the Gel Properties of Wheat Flour–Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker

Effect of Cassia Gum on the Gel Properties of Wheat Flour–Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker

High oil content in breaded fried small yellow croaker (BFYC) was reduced using composite batter gels consisting of tapioca starch, wheat flour, and different concentrations of cassia gum (CG; 0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%). The effects of CG on the oil absorption capacity of BFYC and potential mec...

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Bibliographic Details
Main Authors: Guilian Ran, Qiang Zhang, Yiping Liao, Liufang Xu, Qiang Zou
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Gels
Subjects:
cassia gum
batter property
fried food
oil penetration
Online Access:https://www.mdpi.com/2310-2861/11/6/469
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