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 transfer in deep-fried foods during frying. Soy protein isolate solutions (10% SPI) with 0.05% gellan gum as plasticizer cooled after being held at 80 degrees C for 20 min provided suitable films. There was a significant fat reduction (55.12(+/-6.03)%db) between fried uncoated and coated discs of doughnut mix. The same films were