Data on Food Research Discussed by Researchers at Dalian Ocean University (Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi).

Předmět:	SILVER carp REPORTERS & reporting PROTEIN conformation DIETARY fiber FOOD research BAY scallop
Zdroj:	Food Weekly News; 12/12/2024, p66-66, 1p
Abstrakt:	Researchers at Dalian Ocean University conducted a study on the effects of inulin and psyllium husk powder on the gel properties and in vitro digestion of blended surimi made from silver carp and bay scallops. The addition of inulin negatively impacted gel strength, while incorporating 2.0% psyllium husk powder improved gel strength and water-holding capacity. The study concluded that psyllium husk powder enhanced the quality and digestibility of the blended surimi, offering a new perspective for developing surimi-based foods with improved quality and enhanced absorption. [Extracted from the article]
Databáze:	Complementary Index
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