Data/hora: 02/06/2024 13:35:27

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Tipo da produção científica: 	Artigo em Periódico Indexado	
Circulação/Nível: 	A - 1	
Data corrente: 	24/02/2010	
Data da última atualização: 	26/02/2010	
Autoria: 	FREITAS, D. de G. C.; BERBARI, S. A. G.; PRATI, P.; FAKHOURI, F. M.; QUEIROZ, F. P. C.; VICENTE, E.	
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.	
Título: 	Reducing fat uptake in cassava product during deep-fat frying.	
Ano de publicação: 	2009	
Fonte/Imprenta: 	Journal of Food Engineering, Maryland Heights, v. 94, n. 3-4, p. 390-394, oct. 2009.	
DOI: 	10.1016/j.jfoodeng.2009.04.005	
Idioma: 	Inglês	
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.	
Palavras-Chave: 	Revestimento comestível.	
Thesagro: 	Gordura; Mandioca; Redução; Tratamento Térmico; Tubérculo.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (10133-1) - UPC - SP - PP - 2009/105 -  - 2010.00016 - DIS