Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets

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Different percentages of basil seeds (Ocimum basilicium L.) as hydrocolloid in batter coating system: effect on the physicochemical and sensory properties of breaded fish fillets

Basil seed (Ocimum basilicium L.) has the potential to improve the characteristics of food products when added to the batter for coating but the amount could result in different qualities. This study investigates the physicochemical and sensory properties of tilapia fish fillets coated with batter a...

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Bibliographic Details
Main Authors:	Asmak Abdul-Zubir, Norhidayah Suleiman, Noor Liyana Yusof, Ishamri Ismail, Mohammad Rashedi Ismail-Fitry
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2022
Online Access:	http://journalarticle.ukm.my/20191/ http://journalarticle.ukm.my/20191/1/MAB%2B2245.pdf

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