Artículos de revistas
Reducing of fat uptake in cassava product during deep-fat frying
Registro en:
Journal Of Food Engineering. Elsevier Sci Ltd, v. 94, n. 41732, n. 390, n. 394, 2009.
0260-8774
WOS:000267674800027
10.1016/j.jfoodeng.2009.04.005
Autor
Freitas, DDC
Berbari, SAG
Prati, P
Fakhouri, FM
Queiroz, FPC
Vicente, E
Institución
Resumen
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) 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. 94 41732 390 394 Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)