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Development and application of soy-protein films to reduce fat intake in deep-fried foods

In English

Författare

Summary, in English

A soy protein film coating was developed and evaluated to reduce fat transfer in deep-fried foods during frying. Soy protein isolate solutions (10% SPI) with 0.05% gellan gum as plasticizer cooled after being held at 80 degrees C for 20 min provided suitable films. There was a significant fat reduction (55.12(+/-6.03)%db) between fried uncoated and coated discs of doughnut mix. The same films were used on potato fries. Some panellists observed a slight difference between the coated and uncoated fries but many preferred the coated fries over the uncoated ones. Penetration test on potato fries showed no significant difference between the texture of coated (SPI with gellan gum) and the uncoated fried samples. A solution of 10% SPI with 0.05% gellan gum is recommended for coating foods to reduce fat intake during deep-fat frying. (C) 2000 Society of Chemical Industry.

Publiceringsår

2000

Språk

Engelska

Sidor

777-782

Publikation/Tidskrift/Serie

Journal of the Science of Food and Agriculture

Volym

80

Issue

6

Dokumenttyp

Artikel i tidskrift

Förlag

Wiley-Blackwell

Ämne

  • Agricultural Science, Forestry and Fisheries

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 1097-0010