Producers of deep‐fried foods seek new methods to lower the fat content of these foods. The
effectiveness of edible films of proteins and carbohydrates and the addition of prefrying dips …

The D ietary G uidelines for A mericans recommend that less than 35% of daily calories be
contributed from fat. In fried foods, up to 75% of calories can be from fat. This study was …

Many popular foods are prepared by battering and breading a substrate followed by deep‐
fat frying, also known as immersion frying. However, these foods are high in calories and fat …

The recent trend in reducing the fat content in fried foods is leading to the development of
low‐fat products using batter and breading formulations from protein and other …

Over the past 5 years growing demands for reducing fat content of fried foods have greatly
stimulated the amount of research spent on the issue of fat uptake during deep-fat frying …

Twenty animal and plant foods (1.5-cm cubes) were deep-fat fried for varying times and their
fat contents were determined. Sixteen of the foods absorbed frying fat (6.1 to 86.3 g/100 g …

The improvement of fatty acids (FA) profile of bread made with bovine fat (BF) and a mixture
of flours completely replacing fat with canola oil (CO), or olive oil (OO) was evaluated …

The effect of added powdered cellulose and methyl cellulose on oil uptake during deep‐fat
frying of donuts and falafel balls was determined. A new criterion, UR, expressing the oil …

Purpose–The purpose of this paper is to improve the nutritional value of chicken nuggets by
partial substitution of animal fat with palm stearin. Three nugget formulations with the fat …

A soy protein film coating was developed and evaluated to reduce fat transfer in deep‐fried
foods during frying. Soy protein isolate solutions (10% SPI) with 0.05% gellan gum as …