# Effect of Cassia Gum on the Gel Properties of Wheat Flour–Tapioca Starch-Based Batter and the Oil Absorption Capacity of Fried Small Yellow Croaker

## TL;DR

Adding cassia gum to a wheat flour and tapioca starch batter reduces oil absorption in fried small yellow croaker by improving the batter's structure and water retention.

## Contribution

This study demonstrates that cassia gum enhances gel properties and reduces oil uptake in fried foods through noncovalent interactions and structural changes.

## Key findings

- Cassia gum increases batter viscoelasticity and gel crystallinity, forming a better gel layer.
- At 0.8% CG, oil absorption is reduced by 40% due to lower crust porosity and improved water retention.
- Higher CG concentrations increase thermal stability and delay starch gelatinization during frying.

## Abstract

High oil content in breaded fried small yellow croaker (BFYC) was reduced using composite batter gels consisting of tapioca starch, wheat flour, and different concentrations of cassia gum (CG; 0%, 0.2%, 0.4%, 0.6%, 0.8%, 1%). The effects of CG on the oil absorption capacity of BFYC and potential mechanisms were investigated. Dynamic rheological analysis revealed that CG addition could enhance the viscoelasticity of the batter by increasing its storage modulus and loss modulus. Furthermore, FTIR and X-ray diffraction results demonstrated that CG interacts with starch through noncovalent interactions, increasing the relative crystallinity from 9.29% to 16.49%, which promoted the formation of a gel layer. This structural improvement effectively inhibited oil absorption. Differential scanning calorimetry analysis showed that within the 0–0.8% CG range, the batter’s denaturation temperature increased from 78.23 °C to 82.08 °C with higher CG concentrations, indicating prolonged gelatinization and enhanced thermal stability that further reduced oil penetration. Low-field nuclear magnetic resonance analysis revealed that CG increased the proportion of tightly bound and weakly bound water in the batter, thereby improving water retention capacity and reducing moisture loss during frying. Microscopic structural observations and Sudan Red-staining tests confirmed that at 0.8% CG concentration, the crust exhibited the lowest porosity with approximately 40% reduction in surface fat content compared to the control group. In conclusion, CG addition significantly improves batter properties and reduces oil content in fried products, providing theoretical support for the development of low-fat fried foods.