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Effect of Poly-${\\gamma}$-glutamic Acids (PGA) on Oil Uptake and Sensory Quality in Doughnuts

Food science and biotechnology, v.21 no.1, 2012년, pp.247 - 252  

Lim, Su-Min (Department of Foods and Nutrition, Kookmin University) ,  Kim, Jung-Jee (Department of Foods and Nutrition, Kookmin University) ,  Shim, Jae-Yong (Department of Food and Biotechnology, Food and Bio-Industrial Research Center, Hankyoung National University) ,  Imm, Bue-Young (R&D Center for Food Technology, Pulmuone Co., Ltd.) ,  Sung, Moon-Hee (Department of Advanced Fermentation Fusion Science and Technology, Kookmin University) ,  Imm, Jee-Young (Department of Foods and Nutrition, Kookmin University)

Abstract AI-Helper 아이콘AI-Helper

Poly-${\gamma}$-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 red...

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