Development and application of soy-protein films to reduce fat intake in deep-fried foods
✍ Scribed by Rayner, M; Ciolfi, V; Maves, B; Stedman, P; Mittal, G?S
- Publisher
- John Wiley and Sons
- Year
- 2000
- Tongue
- English
- Weight
- 89 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0022-5142
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✦ Synopsis
A soy protein ®lm 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 °C for 20 min provided suitable ®lms. There was a signi®cant fat reduction (55.12 (AE6.03)%db) between fried uncoated and coated discs of doughnut mix. The same ®lms 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 signi®cant 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.