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Deep‐fat fried noodle‐like products from model individual blends of corn starch with casein, soy protein or their hydrolysates
Author(s) -
Goel Pradeep K,
Singhal Rekha S,
Kulkarni Pushpa R
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199909)79:12<1577::aid-jsfa404>3.0.co;2-l
Subject(s) - hydrolysate , food science , soy protein , chemistry , casein , starch , corn starch , corn oil , hydrolysis , biochemistry
The present work reports on the oil content of fried noodle‐like products prepared from model individual blends of corn starch with casein, soy protein or their hydrolysates in ratios ranging from 80:20 to 20:80 of protein/hydrolysate:starch. In general, the oil content increased for all blends with an increase in the content of the protein/protein hydrolysate. However, there was a pronounced increase in oil uptake with an increase in the content of protein hydrolysates in the model blends. The Results are interpreted with respect to possible differences in surface tension and hydrophobicity, which are known to influence oil content in fried foods. © 1999 Society of Chemical Industry