Development and application of soy-protein films to reduce fat intake in deep-fried foods
(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)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/3044617
- author
- Rayner, Marilyn LU ; Ciolfi, V. ; Maves, B. ; Stedman, P. and Mittal, G. S.
- publishing date
- 2000
- 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
- 2016-04-01 17:13:23
- date last changed
- 2022-01-29 01:11:48
@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}},
doi = {{10.1002/(sici)1097-0010(20000501)80:6<777::aid-jsfa625>3.0.co;2-h}},
volume = {{80}},
year = {{2000}},
}