Reducing fat uptake in cassava product during deep-fat frying.
作者： Daniela De Grandi Castro Freitas , Shirley Aparecida Garcia Berbari , Patricia Prati , Farayde Matta Fakhouri , Fernanda Paula Collares Queiroz
DOI: 10.1016/J.JFOODENG.2009.04.005
关键词:
摘要: Abstract The present study aimed at investigating the influence of use edible coatings from three different hydrocolloids during deep-frying a pre-fried, frozen product preformed cassava. Three (pectin, whey protein and soy isolate) were used as in deep-fat frying products made cassava flour puree. water vapor permeability, solubility film thickness measured. characterized with respect to their moisture lipid contents. directly proportional concentration films. Whey showed best results fat absorption, presenting reduction 27% for puree product. coating treatments not efficient fingers flour, indicating that can show responses same type material.
cabdirect.org
elsevier.com
sci-hub.se 参考文章(13)
Edible coatings and films to improve food quality CRC Press. ,(2011) , 10.1201/B11082
Shirley Aparecida Garcia Berbari, Hilary Castle de Menezes, Desenvolvimento de tecnologia para obtenção de produto formatado e congelado de mandioca (manihot esculenta crantz) Biblioteca Digital da Unicamp. ,(2001)
Gilbert S. Banker, Ashok Y. Gore, James Swarbrick, Water vapour transmission properties of free polymer films Journal of Pharmacy and Pharmacology. ,vol. 18, pp. 457- 466 ,(2011) , 10.1111/J.2042-7158.1966.TB07906.X
A Khalil, Quality of french fried potatoes as influenced by coating with hydrocolloids Food Chemistry. ,vol. 66, pp. 201- 208 ,(1999) , 10.1016/S0308-8146(99)00045-X
Olivier Vitrac, Dominique Dufour, Gilles Trystram, Anne-Lucie Raoult-Wack, Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality Journal of Food Engineering. ,vol. 53, pp. 161- 176 ,(2002) , 10.1016/S0260-8774(01)00153-4
Hyun J. Park, Manjeet S. Chinnan, Gas and water vapor barrier properties of edible films from protein and cellulosic materials Journal of Food Engineering. ,vol. 25, pp. 497- 507 ,(1995) , 10.1016/0260-8774(94)00029-9
M. Mellema, Mechanism and reduction of fat uptake in deep-fat fried foods Trends in Food Science & Technology. ,vol. 14, pp. 364- 373 ,(2003) , 10.1016/S0924-2244(03)00050-5
Susanne Albert, Gauri S. Mittal, Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product Food Research International. ,vol. 35, pp. 445- 458 ,(2002) , 10.1016/S0963-9969(01)00139-9
A SALVADOR, T SANZ, S FISZMAN, Effect of the addition of different ingredients on the characteristics of a batter coating for fried seafood prepared without a pre-frying step Food Hydrocolloids. ,vol. 19, pp. 703- 708 ,(2005) , 10.1016/J.FOODHYD.2004.07.003
P MALLIKARJUNAN, M CHINNAN, V BALASUBRAMANIAM, R PHILLIPS, Edible Coatings for Deep-fat Frying of Starchy Products1 Lebensmittel-Wissenschaft und-Technologie. ,vol. 30, pp. 709- 714 ,(1997) , 10.1006/FSTL.1997.0263