Reducing of fat uptake in cassava product during deep-fat frying

被引：38

作者：

Castro Freitas, Daniela De Grandi ^{[1
]}

Garcia Berbari, Shirley Aparecida ^{[2
]}

Prati, Patricia ^{[2
]}

Fakhouri, Farayde Matta ^{[3
]}

Collares Queiroz, Fernanda Paula ^{[3
]}

Vicente, Eduardo ^{[1
]}

机构：

[1] Embrapa Food Technol, BR-23020470 Rio De Janeiro, Brazil

[2] Inst Food Technol ITAL, BR-13070178 Campinas, SP, Brazil

[3] Univ Estadual Campinas, Dept Food Technol, Fac Food Engn, BR-13083872 Campinas, SP, Brazil

来源：

JOURNAL OF FOOD ENGINEERING | 2009年 / 94卷 / 3-4期

基金：

巴西圣保罗研究基金会;

关键词：

Edible coatings; Deep-fat frying; Fat reduction; Cassava; FILMS;

D O I：

10.1016/j.jfoodeng.2009.04.005

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The present study aimed investigating the influence of the use of edible coatings from three different hydrocolloids during the deep-frying of a pre-fried, frozen product preformed from cassava. Three hydrocolloids (pectin, whey protein and soy protein isolate) were used as coatings in the deep-fat frying of preformed products made from cassava flour and from cassava puree. The water vapor permeability, water solubility and film thickness were measured. The cassava products were characterized with respect to their moisture and lipid contents. The water vapor permeability, water solubility and film thickness were directly proportional to the concentration of the films. Whey protein showed the best results with respect to fat absorption, presenting a reduction of 27% for the cassava puree product. The coating treatments were not efficient for the fingers preformed from cassava flour, indicating that different products can show different responses with the same type of coating material. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：390 / 394

页数：5

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