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Development and application of soy‐protein films to reduce fat intake in deep‐fried foods
Author(s) -
Rayner M,
Ciolfi V,
Maves B,
Stedman P,
Mittal G S
Publication year - 2000
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(20000501)80:6<777::aid-jsfa625>3.0.co;2-h
Subject(s) - food science , soy protein , french fries , gellan gum , significant difference , plasticizer , chemistry , mathematics , statistics , organic chemistry
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 °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. © 2000 Society of Chemical Industry