CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Plasticized methylcellulose coating for reducing oil uptake in potato chips
Autor/es:
M.J. TAVERA QUIROZ; M. URRIZA; A. PINOTTI; N. BERTOLA
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Editorial:
JOHN WILEY & SONS LTD
Referencias:
Lugar: LOndres; Año: 2012 vol. 92 p. 1346 - 1353
ISSN:
0022-5142
Resumen:
BACKGROUND: As a result of consumers health concerns and the trend towards healthier and low-fat food products, research
has been undertaken to reduce the amount of fat absorbed in fried foods. Thiswork focused on studying the efficacy of sorbitol
and glycerol as plasticizers of methylcellulose coatings used to reduce oil uptake during the frying process of potato chips
RESULTS: Changes in color, mechanical properties, water activity and lipid oxidation during storage were monitored. Also, an
explanation regarding the different performances between both methylcellulose coatings with and without plasticizer was
attained and techniques from the field of packaging films such as dynamic mechanical analyzer (DMA) and Fourier transform
infrared spectroscopy were applied to analyze the behavior of coatings submitted to the frying operation. The application of a
methylcellulose coating was an adequate choice to reduce oil absorption in fried potato chips. The most effective formulation
was 10 g L−1 methylcellulose with the addition of 7.5 g L−1 sorbitol. With the incorporation of this formulation, oil absorption
was reduced by 30%. Neither the sorbitol concentration nor the presence of the MC coating affected the puncture maximum
force and color parameters L and a∗. The results of the sensory analysis indicated that the panelists could not distinguish
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips
was reduced by 30%. Neither the sorbitol concentration nor the presence of the MC coating affected the puncture maximum
force and color parameters L and a∗. The results of the sensory analysis indicated that the panelists could not distinguish
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips
was reduced by 30%. Neither the sorbitol concentration nor the presence of the MC coating affected the puncture maximum
force and color parameters L and a∗. The results of the sensory analysis indicated that the panelists could not distinguish
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips
−1 methylcellulose with the addition of 7.5 g L−1 sorbitol. With the incorporation of this formulation, oil absorption
was reduced by 30%. Neither the sorbitol concentration nor the presence of the MC coating affected the puncture maximum
force and color parameters L and a∗. The results of the sensory analysis indicated that the panelists could not distinguish
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips
L and a∗. The results of the sensory analysis indicated that the panelists could not distinguish
between the coated and uncoated potato chips.
CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato
chips