Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, w/w) on gelling properties of surimi from threadfin bream (Nemipterus sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S...

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Veröffentlicht in:Foods
Hauptverfasser: Singh, Avtar, Benjakul, Soottawat, Prodpran, Thummanoon, Nuthong, Pornpot
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI 2021
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Article
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC8225196/
https://ncbi.nlm.nih.gov/pubmed/34073886
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061181
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