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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
24/02/2010 |
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Data da última atualização: |
26/02/2010 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FREITAS, D. de G. C.; BERBARI, S. A. G.; PRATI, P.; FAKHOURI, F. M.; QUEIROZ, F. P. C.; VICENTE, E. |
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Afiliação: |
DANIELA DE GRANDI CASTRO FREITAS, CTAA; SHIRLEY APARECIDA GARCIA BERBARI, ITAL; PATRICIA PRATI, ITAL; FARAYDE MATTA FAKHOURI, UNICAMP; FERNANDA PAULA COLLARES QUEIROZ, UNICAMP; EDUARDO VICENTE, ITAL. |
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Título: |
Reducing fat uptake in cassava product during deep-fat frying. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
Journal of Food Engineering, Maryland Heights, v. 94, n. 3-4, p. 390-394, oct. 2009. |
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DOI: |
10.1016/j.jfoodeng.2009.04.005 |
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Idioma: |
Inglês |
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Conteúdo: |
The present study aimed at 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 purée. 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 purée 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. |
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Palavras-Chave: |
Revestimento comestível. |
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Thesagro: |
Gordura; Mandioca; Redução; Tratamento Térmico; Tubérculo. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01765naa a2200265 a 4500
001 1658726
005 2010-02-26
008 2009 bl --- 0-- u #d
024 7 $a10.1016/j.jfoodeng.2009.04.005$2DOI
100 1 $aFREITAS, D. de G. C.
245 $aReducing fat uptake in cassava product during deep-fat frying.
260 $c2009
520 $aThe present study aimed at 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 purée. 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 purée 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.
650 $aGordura
650 $aMandioca
650 $aRedução
650 $aTratamento Térmico
650 $aTubérculo
653 $aRevestimento comestível
700 1 $aBERBARI, S. A. G.
700 1 $aPRATI, P.
700 1 $aFAKHOURI, F. M.
700 1 $aQUEIROZ, F. P. C.
700 1 $aVICENTE, E.
773 $tJournal of Food Engineering, Maryland Heights$gv. 94, n. 3-4, p. 390-394, oct. 2009.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 4 | |
| 3. |  | FREITAS, D. de G. C.; BERBARI, S. A. G.; PRATI, P.; FAKHOURI, F. M.; QUEIROZ, F. P. C.; VICENTE, E. Reducing fat uptake in cassava product during deep-fat frying. Journal of Food Engineering, Maryland Heights, v. 94, n. 3-4, p. 390-394, oct. 2009.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| 4. | | BERBARI, S. A. G.; PRATI, P.; FREITAS, D. de G. C.; VICENTE, E.; ORMENESE, R. de C. S. C.; FAKHOURI, F. M. Utilização de coberturas comestíveis para redução de absorção de gordura em produtos estruturados pré-fritos congelados de mandioca. Brazilian Journal of Food Technology, Campinas, v. 14, n. 3, p. 172-180, jul./set. 2011.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 3 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
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| Registros recuperados : 4 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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