Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets.

This study clearly showed that the combined addition of XG and SF at different ratios in the batter significantly affected fat content and quality attributes of fried BBFNs. The inhibition of oil absorption and improvement of color and textural characteristics in fried BBFNs depended on the XG/SF ratio added to the batter, and a 1:2 w/w ratio was found to produce the maximum enhancement.