Su-Min Lim, Jungjee Kim, Jae-Yong Shim, Bue-Young Imm, Moon-Hee Sung, Jee-Young Imm
Abstract:
Poly-?-glutamic acid (PGA) was added to doughnut formulations to reduce oil uptake during deep-fat frying. At a frying time of 4 min, oil uptake in control doughnuts reached about 0.7 g/g of dough, while that of doughnuts with PGA was about 0.2 g/g of dough. The extent of oil reduction increased by 5-fold when the concentration of PGA was increased from 0.25 to 1 g/100 g of dough. In scanning electron micrographs, a PGA doughnut showed a less void and denser matrix with improved integrity. Significantly (p<0.05) higher sensory scores for appearance, taste, and overall acceptability were given to the PGA doughnut (1 g/100 g dough). PGA has great potential to be used as a healthy functional oilreducing agent in deep-fat fried products.
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Keywords:
poly-?-glutamic acid (PGA), frying, doughnut, oil uptake, sensory quality
