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Whey Protein Solution Coating for Fat‐Uptake Reduction in Deep‐Fried Chicken Breast Strips
Author(s) -
Dragich Ann M.,
Krochta John M.
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01408.x
Subject(s) - chicken breast , food science , chemistry , whey protein , coating , reduction (mathematics) , mathematics , organic chemistry , geometry
This study investigated the use of whey protein, as an additional coating, in combination with basic, well‐described predust, batter, and breading ingredients, for fat‐uptake reduction in fried chicken. Chicken breasts were cut into strips (1 × 5 × 10 cm) and coated with wheat flour (WF) as a predust, dipped in batter, coated with WF as a breading, then dipped in 10% denatured whey protein isolate (DWPI) aqueous solution (wet basis). A WF‐batter‐WF treatment with no DWPI solution dip was included as a control. Coated chicken strips were deep‐fried at 160 °C for 5 min. A Soxhlet‐type extraction was performed to determine the fat content of the meat fraction of fried samples, the coating fraction of fried samples, raw chicken, and raw coating ingredients. The WF‐batter‐WF‐10% DWPI solution had significantly lower fat uptake than the WF‐batter‐WF control, by 30.67% (dry basis). Practical Application: This article describes applied research involving fat reduction in coated deep‐fried chicken. The methods used in this article were intended to achieve maximized fat reduction while maintaining a simple procedure applicable to actual food processing lines.