Application of Milk Proteins Co-Precipitates Prepared Using Different Types of Minerals as Coating Materials to Reduce Oil Uptake of Fried Potato Strips

Abstract

The edible coatings are a suitable method to decrease oil uptake in fried foods. In this study, the effects of milk protein co-precipitates aggregated using different types of minerals (CaCl2: 17 mM, FeCl3: 18 mM, ZnCl2: 18 mM, and MgCl2: 20 mM) and affected on the properties of fried potato strips were evaluated. Edible coating solutions were performed at two concentrations (%2.5 w/v) and (%5 w/v. According to the results, coated potato slices with edible coating solutions based on milk proteins co-precipitated by MgCl2 (%5) recorded higher hardness value among all the salts before frying process. Generally after frying process, coated French fries with edible coating solutions were the hardest comparable with uncoated (control) French fries, at the %2.5 w/v concentration the higher hardness value was recorded by coated French fries with CaCl2 milk protein co-precipitates and at the %5 w/v concentration the higher hardness value was recorded by coated French fries with milk protein co-precipitates ZnCl2. The experimental results showed that the coating solutions based on milk proteins co-precipitated had a positive and great effect on reducing oil uptake. In conclusion, The edible coating solutions based on milk proteins co-precipitated prepared by ZnCl2, MgCl2 at concentration %5 (w/v) reduced oil adsorption more than other coating solutions and in the same time increased the moisture content of final products sequentially compared with uncoated (control) samples. According to the sensory test, coated French fries with milk proteins co-precipitated by MgCl2 had the higher sensory evaluation degrees in appearance, color, taste and overall acceptability, while coated French fries with milk proteins co-precipitated by ZnCl2 got the highest sensory evaluation degrees for texture.

Preparation of Calcium-Milk Coagulum from Buffalo Milk and Study its Chemical, Sensory and Rheological Properties

“…Long, linear chains of protein molecules, joined at various places, are what the gels yield. Cross-covalent bonds or noncovalent bonds, like salt bridges, can be used to join the molecules in these chains [13]. When proteins interact with one another, a three-dimensional network is formed that can entrap water molecules, a process known as gel formation.…”