| 摘要 |
A substantially farinaceous, fiber-containing batter to produce a battered and fried food having reduced lipid retention and increased moisture content after frying. The preferred fibrous additive for this purpose is powdered cellulose; however, various dietary fibers such as oat fiber, soy fiber, pea fiber, or sugar beet fiber, to name only a few, may be used to achieve the same purpose. More specifically, the fibrous additive is preferably present in the batter in an amount of about 0.3-3.0% by weight of the batter having an average fiber length of from about 50-500 microns. The addition of fiber to a batter used for frying will allow food producers to provide a healthier fried food item which will be more appealing to a health conscious consumer. Moreover, the fiber additive can also enhance the appearance of the fried food by providing a golden yellow color after frying, rather than a non-uniform brown color containing brown and black batter particles. Further, the fiber containing batter is stronger than conventional frying batters which allows the batter to more readily stay intact during and after frying.
|
