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

Rayner, Marilyn LU ; Ciolfi, V.; Maves, B.; Stedman, P. and Mittal, G. S. (2000) In Journal of the Science of Food and Agriculture 80(6). p.777-782
Abstract
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%... (More)
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. (Less)
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author
publishing date
type
Contribution to journal
publication status
published
subject
in
Journal of the Science of Food and Agriculture
volume
80
issue
6
pages
777 - 782
publisher
Wiley-Blackwell
external identifiers
  • scopus:0034193859
ISSN
1097-0010
DOI
10.1002/(sici)1097-0010(20000501)80:6<777::aid-jsfa625>3.0.co;2-h
language
English
LU publication?
no
id
deea47d5-1299-4c64-897b-6f99c9cd3981 (old id 3044617)
date added to LUP
2012-09-10 12:50:59
date last changed
2017-06-11 04:38:08
@article{deea47d5-1299-4c64-897b-6f99c9cd3981,
  abstract     = {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.},
  author       = {Rayner, Marilyn and Ciolfi, V. and Maves, B. and Stedman, P. and Mittal, G. S.},
  issn         = {1097-0010},
  language     = {eng},
  number       = {6},
  pages        = {777--782},
  publisher    = {Wiley-Blackwell},
  series       = {Journal of the Science of Food and Agriculture},
  title        = {Development and application of soy-protein films to reduce fat intake in deep-fried foods},
  url          = {http://dx.doi.org/10.1002/(sici)1097-0010(20000501)80:6<777::aid-jsfa625>3.0.co;2-h},
  volume       = {80},
  year         = {2000},
}