English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electronic nose, and sensory evaluation. Regarding proximate composition of fried batter and fried pork loin, the water content of the dietary fiber treatments was significantly higher than that of the control ( p &lt; 0.05), whereas fat content was significantly lower than that of the control ( p &lt; 0.05). The lightness of non-fried batter with dietary fiber treatments was significantly higher than that of the control ( p &lt; 0.05), whereas the yellowness was significantly lower than that of the control ( p &lt; 0.05). The lightness, redness, and yellowness of fried pork loin with dietary fiber treatment were significantly lower than those of the control ( p &lt; 0.05). The viscosity and coating and frying yield of dietary fiber treatments were significantly higher than those of the control ( p &lt; 0.05). The volatile compounds of dietary fiber treatments were decreased "tallowy" flavor and increased "buttery" and "milky" flavor. The principal components of bamboo and oat fiber treatments were clearly distinguishable from those of the control; however, similar principal components as those of the control were obtained with wheat fiber treatment. Regarding sensory evaluation, the color, texture, and overall acceptability of wheat and oat fiber treatments were significantly higher than those of the control ( p &lt; 0.05), and the flavor of the wheat fiber treatment was significantly higher than that of the control ( p &lt; 0.05). These results show that wheat and oat fibers are suitable for fried pork loin batter and improve its quality.

Fried pork loin batter quality with the addition of various dietary fibers