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Consumer Acceptability and Color of Deep‐Fried Fish Coated with Wheat or Corn Distillers’Dried Grains with Solubles (DDGS)
Author(s) -
RASCO BARBARA A.,
DOWNEY SHARON E.,
DONG FAYE M.,
OSTRANDER JOYCE
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb05865.x
Subject(s) - food science , fish <actinopterygii> , distillers grains , chemistry , control sample , biology , fishery
Distillers’dried grains with solubles (DDGS) from hard red wheat, soft white wheat and corn were used at a substitution level of 25% by weight for all‐purpose flour in a conventional batter mix for fried fish. Fried fish nuggets (Alaskan pollock) prepared with a 25% DDGS batter either with or without a Japanese‐style Panko breading were evaluated by a consumer panel (N = 2,546) for acceptability. All experimental products were rated as acceptable. There were no significant differences among the ratings of the products coated with batter only. However, products coated with batter and then with Panko breading were rated differently: the corn DDGS coated sample was rated higher than the control, while the white and red wheat DDGS coated samples received the lowest ratings. International color measurements of the dry batter mixes and the fried fish nuggets containing DDGS were darker than the controls.