Development and application of soy-protein films to reduce fat intake in deep-fried foods

A soy protein film coating was developed and evaluated to reduce fat transf er in deep-fried foods during frying. Soy protein isolate solutions (10% SP I) with 0.05% gellan gum as plasticizer cooled after being held at 80 degre es C for 20 min provided suitable films. There was a significant fat reduct ion (55.12(+/-6.03)%db) between fried uncoated and coated discs of doughnut mix. The same films were used on potato fries. Some panellists observed a slight difference between the coated and uncoated fries but many preferred the coated fries over the uncoated ones. Penetration test on potato fries s howed no significant difference between the texture of coated (SPI with gel lan gum) and the uncoated fried samples. A solution of 10% SPI with 0.05% g ellan gum is recommended for coating foods to reduce fat intake during deep -fat frying. (C) 2000 Society of Chemical Industry.