{"id":{"repo_id":"ohiolink","oai_identifier":"oai:etd.ohiolink.edu:ohiou1350954055"},"canonical_url":"https://search.dev.ndltd.org/etd/ohiolink/oai:etd.ohiolink.edu:ohiou1350954055","repository":{"repo_id":"ohiolink","name":"OhioLINK","base_url":"https://etd.ohiolink.edu/acprod/odb_etd/ws/oai/oai"},"display":{"title":"Effects of Two Proteins from Whey as an Oil Barrier in the Production of Deep-Fried Chicken","abstract":"Obesity has become common in the United States population. Due to this, consumers may pay more attention to cutting caloric intake. Producing low-fat, deep-fried chicken has been investigated in different ways. A previous study showed that whey protein isolate (WPI), when applied as a 10% solution after breading, inhibited oil absorption in fried chicken patties by as much as 37%. WPI consists primarily of the proteins β-lactoglobulin (β-lg, 50-55%) and Α-lactalbumin (Α-la, 20-25%). The objective of this thesis was to improve a treatment to reduce oil absorption in fully fried, battered, and breaded chicken using solutions containing WPI, Α-la and β-lg. When applied as a prefrying dip at 10%, WPI and β-lg were successful in reducing the lipid content compared to the undipped control group. There were three different ratios of β-lg/Α-la combinations studied in the research. After analyzing the lipid content, moisture content, coating pickup, surface color, and some texture attributes, the effectiveness of WPI as an oil barrier was confirmed. The application of WPI, Α-la and β-lg did not have much effect on the other characteristics of the chicken samples. It is likely that β-lg is the dominant protein involved in oil inhibition, but Α-la may have a small role. Processing may enhance the oil inhibiting properties of β-lg, such as thermal gelation.","abstract_html":"Obesity has become common in the United States population. Due to this, consumers may pay more attention to cutting caloric intake. Producing low-fat, deep-fried chicken has been investigated in different ways. A previous study showed that whey protein isolate (WPI), when applied as a 10% solution after breading, inhibited oil absorption in fried chicken patties by as much as 37%. WPI consists primarily of the proteins β-lactoglobulin (β-lg, 50-55%) and Α-lactalbumin (Α-la, 20-25%). The objective of this thesis was to improve a treatment to reduce oil absorption in fully fried, battered, and breaded chicken using solutions containing WPI, Α-la and β-lg. When applied as a prefrying dip at 10%, WPI and β-lg were successful in reducing the lipid content compared to the undipped control group. There were three different ratios of β-lg/Α-la combinations studied in the research. After analyzing the lipid content, moisture content, coating pickup, surface color, and some texture attributes, the effectiveness of WPI as an oil barrier was confirmed. The application of WPI, Α-la and β-lg did not have much effect on the other characteristics of the chicken samples. It is likely that β-lg is the dominant protein involved in oil inhibition, but Α-la may have a small role. Processing may enhance the oil inhibiting properties of β-lg, such as thermal gelation.","abstract_has_math":false,"creators":["Yuan, Simin"],"institution":"Ohio University","degree_name":"Master of Science (MS)","degree_level":"masters","degree_discipline":"Food and Nutrition Sciences (Health Sciences and Professions)","degree_department":null,"school":null,"contributors":["Brannan, Robert"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2012,"date_issued":"2012","date_published":"2012","updated_at":"2026-07-24T03:35:52Z","subjects":["Food Science","whey","oil absorption","fried chicken","&913","-la","&946","-lg"],"languages":["English"],"rights":["unrestricted","This thesis or dissertation is protected by copyright: all rights reserved. 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The objective of this thesis was to improve a treatment to reduce oil absorption in fully fried, battered, and breaded chicken using solutions containing WPI, Α-la and β-lg. When applied as a prefrying dip at 10%, WPI and β-lg were successful in reducing the lipid content compared to the undipped control group. There were three different ratios of β-lg/Α-la combinations studied in the research. After analyzing the lipid content, moisture content, coating pickup, surface color, and some texture attributes, the effectiveness of WPI as an oil barrier was confirmed. The application of WPI, Α-la and β-lg did not have much effect on the other characteristics of the chicken samples. It is likely that β-lg is the dominant protein involved in oil inhibition, but Α-la may have a small role. Processing may enhance the oil inhibiting properties of β-lg, such as thermal gelation."]},{"key":"dc:format","label":"Dc Format","values":["application/pdf","p.109","1.03 MB"]},{"key":"dc:title","label":"Title","values":["Effects of Two Proteins from Whey as an Oil Barrier in the Production of Deep-Fried Chicken"]}]}],"canonical_facts":{"dc:contributor":["Brannan, Robert"],"dc:creator":["Yuan, Simin"],"dc:date":["2012"],"dc:description":["Obesity has become common in the United States population. Due to this, consumers may pay more attention to cutting caloric intake. Producing low-fat, deep-fried chicken has been investigated in different ways. A previous study showed that whey protein isolate (WPI), when applied as a 10% solution after breading, inhibited oil absorption in fried chicken patties by as much as 37%. WPI consists primarily of the proteins β-lactoglobulin (β-lg, 50-55%) and Α-lactalbumin (Α-la, 20-25%). The objective of this thesis was to improve a treatment to reduce oil absorption in fully fried, battered, and breaded chicken using solutions containing WPI, Α-la and β-lg. When applied as a prefrying dip at 10%, WPI and β-lg were successful in reducing the lipid content compared to the undipped control group. There were three different ratios of β-lg/Α-la combinations studied in the research. After analyzing the lipid content, moisture content, coating pickup, surface color, and some texture attributes, the effectiveness of WPI as an oil barrier was confirmed. The application of WPI, Α-la and β-lg did not have much effect on the other characteristics of the chicken samples. It is likely that β-lg is the dominant protein involved in oil inhibition, but Α-la may have a small role. 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