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Indexed & full text in |
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Journal's Impact Factor |
"If you have any questions or concerns, please contact us by email
"ijfs.ifro(at)yahoo.com"
Journal`s Impact Factor 2023(Scopus): 1.117
Journal`s Impact Factor 2023(Web of Science): 0.8 Q3
SJR 2023: 0.24 Q4
H Index (Google scholar): 22
Journal's Impact Factor ISC 2022: 0.215
"If you have any questions or concerns, please contact us by email
"ijfs.ifro(at)yahoo.com"
Journal`s Impact Factor 2023(Scopus): 1.117
Journal`s Impact Factor 2023(Web of Science): 0.8 Q3
SJR 2023: 0.24 Q4
H Index (Google scholar): 22
Journal's Impact Factor ISC 2022: 0.215
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Volume 13, Issue 1 (2014) |
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Influence of resistant starch on microstructure and physical properties of breaded fish fillets
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Y Moradi *   , J Bakar , Y Che Man , S.K Syed Muhamed |
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Abstract: (11435 Views) |
| The influence of two types of resistant starches (RS2 and RS4) substituted at 10 and 20% in the batter formulation on the water retention capacity of the batter and on the texture, color, fat content and microstructure of the pre-fried and oven cooked breaded black pomfret fillets (Parastromateus niger) were studied. A significant (p<.05) increase of water retention capacity (3-7%) was found in all batters with RS as compared to the control, which was reflected in the moisture content of the breaded fillets. The addition of the resistant starches significantly (p<.05) decreased the fat content of the breaded fillets. Instrumental texture analysis showed that the presence of the RS in the batter also resulted in a significant increase in hardness and fracturability of the products. The L* and b* values of breading materials were increased in the samples containing 20% of RS. |
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| Keywords: Resistant starch, breaded fish, batter formulation, texture |
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Full-Text [PDF 232 kb]
(4236 Downloads)
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Type of Study: Orginal research papers |
Subject:
Biology & physiology
ePublished: 2014/04/28
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Moradi Y, Bakar J, Che Man Y, Syed Muhamed S. Influence of resistant starch on microstructure and physical properties of breaded fish fillets. IJFS 2014; 13 (1) :135-144 URL: http://jifro.ir/article-1-1433-en.html
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