Whey protein solution coating for fat-uptake reduction in deep-fried chicken breast strips.

Unlabelled: This study investigated the use of whey protein, as an additional coating, in combination with basic, well-described predust, batter, and breading ingredients, for fat-uptake reduction in fried chicken. Chicken breasts were cut into strips (1 x 5 x 10 cm) and coated with wheat flour (WF) as a predust, dipped in batter, coated with WF as a breading, then dipped in 10% denatured whey protein isolate (DWPI) aqueous solution (wet basis). A WF-batter-WF treatment with no DWPI solution dip was included as a control.

An oral-cavity component in retronasal smelling of natural extracts.

Retronasal and oral-cavity-only identifications of six natural extract odorants, presented in air-phase, were compared in an initial experiment. Prior to identification testing, the 21 participants were given experience with air-phase presentations, and with the odorants and their correct identifications. Retronasal correct identifications for anise, cinnamon, coffee, orange, peppermint, and strawberry were 88%, 81%, 98%, 95%, 91%, and 83%; oral-cavity-only, 19%, 21%, 19%, 21%, 33%, and 24%.