Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (<i>Ciprinus carpio</i> L.) and Tapioca Starch (<i>Manihot esculentus</i>)

Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (<i>Ciprinus carpio</i> L.) and Tapioca Starch (<i>Manihot esculentus</i>)

<b>Background:</b> The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of fish-based snacks made from...

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Bibliographic Details
Main Authors: Grzegorz Tokarczyk, Grzegorz Bienkiewicz, Patrycja Biernacka, Sylwia Przybylska, Wojciech Sawicki, Małgorzata Tabaszewska
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Molecules
Subjects:
fish crackers
<i>Ciprinus carpio</i>
tapioca starch
fatty acid
nutritional quality
Online Access:https://www.mdpi.com/1420-3049/30/5/1139
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