Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip
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Ohio University / OhioLINK
2008
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212175350 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-ohiou12121753502021-08-03T05:45:41Z Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip Mah, Eunice Food Science Nutrition fried chicken oil absorption whey protein fat reduction As consumers become more aware of the deleterious effects of a high-fat diet, there are increased efforts to lower fat content in foods. The effectiveness of whey protein isolate (WPI) solution as a postbreading dip to reduce oil absorption in deep-fried, battered, and breaded chicken patties and its effect on sensory properties was investigated. Chicken patties were battered, breaded with either crackermeal or Japanese breadcrumbs, and dipped in WPI solutions prepared at four different protein concentrations (0%, 2.5%, 5%, and 10% w/w WPI) that were adjusted to pH 2, 3, and 8 before being deep-fried. Undipped chicken patties served as the control. Overall, the most effective treatment was observed for WPI solutions made at high concentrations (5% and 10% WPI) at low pH levels (pH 2 and 3). The highest lipid reduction was 31.2% for patties breaded with crackermeal (CMP) at pH 2 with 5% WPI and 37.5% for patties breaded with Japanese breadcrumbs (JBP) at pH 2 with 10% WPI. The only perceivable sensory changes in treated patties were related to color, hardness, and crunchiness. Increasing WPI concentration caused darkening of JBP but made CMP lighter while patties treated at pH 8 were significantly darker across all WPI concentrations. The presence of WPI increased perceived hardness and crunchiness for CMP but only increased perceived hardness for JBP. Variations in pH levels did not affect texture for both breading systems. JBP that showed the highest lipid reduction (10% WPI at pH 2) were observed to be darker, less yellow, but did not produce any perceivable changes in hardness or crunchiness, while CMP with the lowest lipid content (5% WPI at pH 2) were darker, more yellow, harder, and crunchier. These results suggest that WPI exhibits oil-barrier properties that do not significantly affect the flavor of the product, irregardless of breading type, thus making it a promising alternative in lowering fat content of fried foods. 2008-08-05 English text Ohio University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212175350 http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212175350 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws. |
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NDLTD |
| language |
English |
| sources |
NDLTD |
| topic |
Food Science Nutrition fried chicken oil absorption whey protein fat reduction |
| spellingShingle |
Food Science Nutrition fried chicken oil absorption whey protein fat reduction Mah, Eunice Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip |
| author |
Mah, Eunice |
| author_facet |
Mah, Eunice |
| author_sort |
Mah, Eunice |
| title |
Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip |
| title_short |
Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip |
| title_full |
Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip |
| title_fullStr |
Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip |
| title_full_unstemmed |
Optimization of a Pretreatment to Reduce Oil Absorption in Fully Fried, Battered, and Breaded Chicken Using Whey Protein Isolate as a Postbreading Dip |
| title_sort |
optimization of a pretreatment to reduce oil absorption in fully fried, battered, and breaded chicken using whey protein isolate as a postbreading dip |
| publisher |
Ohio University / OhioLINK |
| publishDate |
2008 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1212175350 |
| work_keys_str_mv |
AT maheunice optimizationofapretreatmenttoreduceoilabsorptioninfullyfriedbatteredandbreadedchickenusingwheyproteinisolateasapostbreadingdip |
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