Fried foods can absorb up to 40% of oil by weight. The moisture loss from the substrate (whether a vegetable or meat) during frying influences the degree of oil absorption, with generally higher moisture losses associated with increased oil absorption. It is known that forming a barrier during the flash-fry step reduces oil uptake, and eliminating the flash-fry step (if possible) helps to reduce oil uptake. Starches (e.g., high amylose), dextrins and some proteins (e.g., whey) have been shown to reduce the oil uptake, explained Chandani Perera, Ph.D., senior project coordinator, Roquette America Inc., in the presentation “Formulating Batters and Breading for Reduced Fat Absorption in Fried Foods,” during Prepared Foods’ 2011 R&D Applications Seminar-East.
For example, in one research study (by Ann Dragich and John Krochta, University of California, Davis), it was determined that coating chicken strips with wheat flour; dipping them in a batter, then a 10% solution of whey protein isolate; and frying at 160°C for five minutes resulted in chicken strips with 31% less fat than control chicken strips fried without the whey protein isolate dip.