CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
EDIBLE COATINGS TO REDUCE OIL UPTAKE IN POTATO CHIPS (DOI: 10.1002/jsfa.4704)
Autor/es:
TAVERA QUIROZ, M.J.; URRIZA, M.; PINOTTI, A.; BERTOLA, N.
Revista:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Editorial:
JOHN WILEY & SONS LTD
Referencias:
Año: 2011 vol. 91 p. 1 - 8
ISSN:
0022-5142
Resumen:
DOI: 10.1002/jsfa.4704 ABSTRACT This work was focused on studying the effectiveness of methylcellulose coatings with and without sorbitol and glycerol as plasticizers to reduce oil uptake in fried potatoes. The changes of color, mechanical properties, water activity and lipid oxidation by TBARS during storage were also monitored. Also, an explanation about the behavior of the unplasticized and plasticized coating during the frying process was attained trough the analysis of model films by DMA and FTIR. The application of methylcellulose (MC) coating was an adequate choice to reduce oil absorption in fried potato chips. The most effective formulation was 1% methylcellulose with the addition of 0.75% 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* significantly (P > 0.05). The results of the sensory analysis indicated that the panelists did not distinguish between the coated and uncoated (control) potatoes.