Deep-fat fried noodle-like products from model individual blends of corn starch with casein, soy protein or their hydrolysates

The present work reports on the oil content of fried noodle-like products p repared from model individual blends of corn starch with casein, soy protei n or their hydrolysates in ratios ranging from 80:20 to 20:80 of protein/hy drolysate:starch. In general, the oil content increased for all blends with an increase in the content of the protein/protein hydrolysate. However, th ere was a pronounced increase in oil uptake with an increase in the content of protein hydrolysates in the model blends. The Results are interpreted w ith respect to possible differences in surface tension and hydrophobicity, which are known to influence oil content in fried foods. (C) 1999 Society o f Chemical Industry.