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

被引：37

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

下载

页码：390 / 394

页数：5

共 50 条

[21] Iron accumulation in oil during the deep-fat frying of meat
Artz, William E.
Osidacz, Patricia C.
Coscione, Aline R.
JAOCS, Journal of the American Oil Chemists' Society, 2005, 82 (04): : 249 - 254
[22] EFFECT OF DEEP-FAT FRYING ON FAT OXIDATION IN SOYBEAN OIL
GOBURDHUN, D
JHURREE, B
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION, 1995, 46 (04) : 363 - 371
[23] Factors affecting oil uptake in tortilla chips in deep-fat frying
Moreira, RG
Sun, XZ
Chen, YH
JOURNAL OF FOOD ENGINEERING, 1997, 31 (04) : 485 - 498
[24] EFFECT OF ANTIOXIDANTS ON LOSSES OF TOCOPHEROLS DURING DEEP-FAT FRYING
GORDON, MH
KOURIMSKA, L
FOOD CHEMISTRY, 1995, 52 (02) : 175 - 177
[25] Kinetics of tofu color changes during deep-fat frying
Baik, OD
Mittal, GS
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2003, 36 (01): : 43 - 48
[26] Changes in the characteristics and composition of oils during deep-fat frying
Tyagi, V.K.
Vasishtha, A.K.
JAOCS, Journal of the American Oil Chemists' Society, 1996, 73 (04): : 499 - 506
[27] Changes in the characteristics and composition of oils during deep-fat frying
Tyagi, VK
Vasishtha, AK
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1996, 73 (04) : 499 - 506
[28] Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality
Vitrac, O
Dufour, D
Trystram, G
Raoult-Wack, AL
JOURNAL OF FOOD ENGINEERING, 2002, 53 (02) : 161 - 176
[29] Fat Uptake Reduction During Deep-Fat Frying of Fish Fillets Coated with Soy Protein Isolate Edible Coating
Gaurav, Kumar
Mehta, Naresh Kumar
Priyadarshini, M. Bhargavi
Pal, Prasenjit
Nirmal, Nilesh Prakash
Sharma, Sanjeev
Vaishnav, Anand
Journal of Aquatic Food Product Technology, 2024, 33 (08) : 573 - 588
[30] Pore development in chicken meat during deep-fat frying
Kassama, LS
Ngadi, MO
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2004, 37 (08): : 841 - 847

← 1 2 3 4 5 →