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Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken

Jin, Qi
http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1523653298103237

Abstract Details

2018, Master of Science (MS), Ohio University, Food and Nutrition Sciences (Health Sciences and Professions).
Frying, a conventional cooking process in the United States and worldwide, can increase the energy density of fried foods and change nutrient composition. Excess consumption of energy-dense foods can lead to consumers being overweight, resulting in elevated blood pressure and development of diabetes. The current project builds on previous research that showed that utilizing 10% whey protein isolate (WPI) at pH = 2 as a postbreading dip inhibited oil absorption during frying in fried chicken fritters. Modification of the frying oil by adding antioxidant may be another method of reducing oil uptake due to retardation of oil aging. However, few studies have looked into combining postbreading dip methods and antioxidants to determine whether they might have a synergistic effect on reducing oil uptake. The objective of this research was to assess the impact on oil absorption of added antioxidants (rosemary extract, propyl gallate) to the frying medium in combination with whey protein isolate in the substrate. Preliminary results indicate that adding both rosemary extract or propyl gallate to oil successfully retarded the increase of viscosity compared to the oil to which no antioxidants were added. As expected, WPI (10%, pH = 2) dipped chicken fritters exhibited a decrease in lipid; however, the lipid content of the fritters was not affected by the addition of antioxidants to the frying oil.
Robert Brannan (Advisor)
Cheryl Howe (Committee Member)
Schwerha Diana (Committee Member)
102 p.
Experiments; Food Science; Health Sciences; Nutrition
Fried chicken; chicken fritters; oil reduction; lipid reduction; oil absorption; antioxidants; whey protein isolate; postbreading dip

Recommended Citations

Citations

  • Jin, Q. (2018). Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken [Master's thesis, Ohio University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1523653298103237

    APA Style (7th edition)

  • Jin, Qi. Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken. 2018. Ohio University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1523653298103237.

    MLA Style (8th edition)

  • Jin, Qi. "Effects of Rosemary Extract and Propyl Gallate as Antioxidative Oil Additives and Whey Protein Isolate as an Oil Barrier on Degradation of Oil and Production of Fried Chicken." Master's thesis, Ohio University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=ohiou1523653298103237

    Chicago Manual of Style (17th edition)

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This open access ETD is published by Ohio University and OhioLINK.