|
KMID : 1007520120210010247
|
|
Food Science and Biotechnology
2012 Volume.21 No. 1 p.247 ~ p.252
|
|
|
Effect of Poly-γ-glutamic Acids (PGA) on Oil Uptake and Sensory Quality in Doughnuts
|
|
Lim Su-Min
Kim Jung-jee
Shim Jae-Yong
Imm Bue-Young
Sung Moon-Hee
Imm Jee-Young
|
|
|
Abstract
|
|
|
|
Poly-γ-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.
|
|
|
KEYWORD
|
|
|
poly-γ-glutamic acid (PGA), frying, doughnut, oil uptake, sensory quality
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|