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

dc.creatorFreitas, DDC
dc.creatorBerbari, SAG
dc.creatorPrati, P
dc.creatorFakhouri, FM
dc.creatorQueiroz, FPC
dc.creatorVicente, E
dc.date2009
dc.dateOCT
dc.date2014-11-15T03:28:12Z
dc.date2015-11-26T17:35:49Z
dc.date2014-11-15T03:28:12Z
dc.date2015-11-26T17:35:49Z
dc.date.accessioned2018-03-29T00:18:01Z
dc.date.available2018-03-29T00:18:01Z
dc.identifierJournal Of Food Engineering. Elsevier Sci Ltd, v. 94, n. 41732, n. 390, n. 394, 2009.
dc.identifier0260-8774
dc.identifierWOS:000267674800027
dc.identifier10.1016/j.jfoodeng.2009.04.005
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/80320
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/80320
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/80320
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1285681
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe 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.
dc.description94
dc.description41732
dc.description390
dc.description394
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationJournal Of Food Engineering
dc.relationJ. Food Eng.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectEdible coatings
dc.subjectDeep-fat frying
dc.subjectFat reduction
dc.subjectCassava
dc.subjectFilms
dc.subjectQuality
dc.titleReducing of fat uptake in cassava product during deep-fat frying
dc.typeArtículos de revistas


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