Abstract
The objective of this study was to determine the effect of different percentages of whey protein and whey protein isolate as coating material films for potato pellet chips during deep-fat frying on fat uptake, and sensory properties. Coating solutions of 1%, 3%, 5% and 7% w/v were prepared and heated to 90oC for 5 minutes then cooled. Samples were dipped in the coating solutions followed by air drying. The treatments were fried and analyzed for fat uptake and moisture retention. Sensorial attributes were also measured. It was observed that all coating treatments were reduced oil uptake during deep fat frying. The 5% was the most effective level in reducing fat uptake for both coating films. Whey protein isolate coating films was reducing fat uptake more than whey protein for all levels. All coated treatments were improved all sensorial features of potato pellets chips compared to control.
Highlights
Frying is a cooking method that enhances the flavor, texture and appearance of food products
Whey protein was selected from different experiments done for different deepfried products
The lowest fat percent was obtained from 5% whey protein coating film concentration compared to all other treatments
Summary
Frying is a cooking method that enhances the flavor, texture and appearance of food products. One of the main problems associated with fried food is its high oil content; as a result, owing to its association with the high incidence of diseases such as obesity, high cholesterol levels or high blood pressure (Varela and Fiszman 2011). Fried foods have become a health concern (Falguera et al 2011). Health authorities and the media advise of the desirability of reducing the proportion of fat in the average diet. The concern to develop healthier products that contain less fat, absorbed during industrial pre-frying and frying processes, is one of the dominant factors in the latest research prompting studies of ways to lower the oil content of fried food
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