Whey protein reduces fat in fried chicken batter
November 20, 2009
by Jeff Gelski
DAVIS, CALIF. — Adding whey protein isolate to batter for fried chicken led to a 30.67% reduction in fat on a dry basis in the batter when compared to a control batter, according to a study performed at the University of California at Davis. Results of the study appeared on-line Nov. 19 in the Journal of Food Science.
Researchers in the Department of Food Science and Technology cut chicken breasts into strips. Then they coated the strips with wheat flour as a pre-dust, dipped the strips in batter coated with wheat flour as a breading and then dipped the strips in 10% denatured whey protein isolate aqueous solution (wet basis). The control batter included wheat flour as a pre-dust and a batter coated with wheat flour as a breading. The coated chicken strips then were deep-fried for 5 minutes at 160 degrees Celsius (320 degrees Fahrenheit).