This study demonstrated that dietary fiber can be used to fortify.Surimi seafood. Most populations have insufficient intake of this.Health beneficial nutrient. Fortification of surimi with dietary fiberup to 6 g / 100 g improved textural properties although. Some decline.In gel strength and cohesiveness was detected when 8 g.100 g of fiber was added. Dynamic rheology correlated with the.Texture data and showed large increase in, gel elasticity indicating.Enhanced thermal gelation of surimi. Differential scanning calorimetry.Showed that the added fiber did not interfere with thermal.Transitions of surimi myosin or actin. Fortification of surimi with.Fiber resulted in very good colour properties including slight whitening.Effect except when 8 g / 100 g of fiber was added. These results.Are promising for the future implications of manufacturing.And marketing surimi seafood fortified with dietary fiber that has.Possible health benefits. Sensory evaluation is recommended to assess.Consumer acceptance.
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