Abstract
The effect of the application of whey protein isolate (WPI) solution as a postbreading dip to reduce oil absorption in deep-fried, battered, and breaded chicken patties on sensory properties was investigated. Chicken patties were battered, breaded with either crackermeal (CMP) or Japanese breadcrumbs (JBP), and dipped into WPI solutions at varying protein concentrations (0%, 2.5%, 5%, and 10%[w/w] WPI) and pH levels (pH 2, 3, and 8). A trained descriptive sensory panel evaluated the patties for 16 attributes relating to appearance, texture, and flavor. Instrumental analysis on the color and texture of the patties was also performed. The only perceivable changes in treated patties were related to color, hardness, and crunchiness. Increasing WPI concentration caused darkening of JBP but made CMP lighter. Patties treated at pH 8 were significantly darker across all WPI concentrations. The presence of WPI increased hardness and crust fracture for CMP but not JBP. Variations in pH levels did not affect texture. Thus, 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 lighter, more yellow, harder, and crunchier.
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
