Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken
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Ohio University / OhioLINK
2018
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| Online Access: | http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1523653298103237 |
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ndltd-OhioLink-oai-etd.ohiolink.edu-ohiou15236532981032372021-08-03T07:06:04Z Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken Jin, Qi Health Sciences Food Science Experiments Nutrition Fried chicken chicken fritters oil reduction lipid reduction oil absorption antioxidants whey protein isolate postbreading dip Frying, a conventional cooking process in the United States and worldwide, can increase the energy density of fried foods and change nutrient composition. Excess consumption of energy-dense foods can lead to consumers being overweight, resulting in elevated blood pressure and development of diabetes. The current project builds on previous research that showed that utilizing 10% whey protein isolate (WPI) at pH = 2 as a postbreading dip inhibited oil absorption during frying in fried chicken fritters. Modification of the frying oil by adding antioxidant may be another method of reducing oil uptake due to retardation of oil aging. However, few studies have looked into combining postbreading dip methods and antioxidants to determine whether they might have a synergistic effect on reducing oil uptake. The objective of this research was to assess the impact on oil absorption of added antioxidants (rosemary extract, propyl gallate) to the frying medium in combination with whey protein isolate in the substrate. Preliminary results indicate that adding both rosemary extract or propyl gallate to oil successfully retarded the increase of viscosity compared to the oil to which no antioxidants were added. As expected, WPI (10%, pH = 2) dipped chicken fritters exhibited a decrease in lipid; however, the lipid content of the fritters was not affected by the addition of antioxidants to the frying oil. 2018-06-22 English text Ohio University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1523653298103237 http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1523653298103237 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 |
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NDLTD |
| topic |
Health Sciences Food Science Experiments Nutrition Fried chicken chicken fritters oil reduction lipid reduction oil absorption antioxidants whey protein isolate postbreading dip |
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Health Sciences Food Science Experiments Nutrition Fried chicken chicken fritters oil reduction lipid reduction oil absorption antioxidants whey protein isolate postbreading dip Jin, Qi Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken |
| author |
Jin, Qi |
| author_facet |
Jin, Qi |
| author_sort |
Jin, Qi |
| title |
Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken |
| title_short |
Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken |
| title_full |
Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken |
| title_fullStr |
Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken |
| title_full_unstemmed |
Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken |
| title_sort |
effects of rosemary extract and propyl gallate as antioxidative oil additives and whey protein isolate as an oil barrier on degradation of oil and production of fried chicken |
| publisher |
Ohio University / OhioLINK |
| publishDate |
2018 |
| url |
http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1523653298103237 |
| work_keys_str_mv |
AT jinqi effectsofrosemaryextractandpropylgallateasantioxidativeoiladditivesandwheyproteinisolateasanoilbarrierondegradationofoilandproductionoffriedchicken |
| _version_ |
1719453610983555072 |