Whey protein solution coating for fat-uptake reduction in deep-fried chicken breast strips.
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 x 5 x 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 degrees 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).


CONCLUSIONS
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.
Dragich
Ann M
AM
Dept. of Food Science and Technology, Univ. of California, Davis, Davis, CA 95616, USA.
Krochta
John M
JM
D000818:Animals; D002645:Chickens; D003296:Cooking / Q000379:methods*; D004041:Dietary Fats; D005433:Flour; D008460:Meat; D008894:Milk Proteins; D018482:Muscle, Skeletal; D000073878:Palm Oil; D010938:Plant Oils; D012996:Solutions; D014867:Water
D004041:Dietary Fats; D008894:Milk Proteins; D010938:Plant Oils; D012996:Solutions; C024471:whey acidic proteins; D014867:Water; D000073878:Palm Oil