Fried platains, Musa Paradisiaca fortified with calcium and with low lipid content- (Póster)

PATRICIA DELLA ROCCA; HECTOR JUARES; VANESA ZERPA; LUIS ALBERTO ROCHE; JACKELINE MENDOZA SARMIENTO

Stuttgart

Congreso; 5th International ISEKI Food Conference, Universidad de Hohenheim, Stuttgart; 2018

ISEKI

The plantains, species Musa Paradisiaca, are perfect for preparing fried chips. Musa Paradisiaca is native from the southwest of Asia and it is a very popular fruit in the Caribbean. Consumers are interested in nutritional products of low lipid content. A minor oil uptake in fried foods has become a health concern. The aim of this work was to obtain a fried product that has low lipid content and is fortified with calcium by osmotic dehydration (OD). The addition of calcium enhances the nutritional and textural characteristics of the product. Ascorbic and citric acids reduce the enzymatic browning and the formation of acrylamide and hydrocolloids that allow to absorb less oil during the posterior frying process. The plantains were peeled and cut into slices of 0,5 cm. The OD solution contains 40 % m∕m sucrose, chloride calcium 5% m∕m, ascorbic (5 % m∕m) and citric (1 % m∕m) acid. In some experiences, (0, 5 % m∕m) CMC was added to the OD solution, and in others, (0, 5 % m∕m) guar gum. The form of impregnation with the hydrocolloid was tested: the platain was inmersed in the solution of the above concentration and was compared to spraying with the CMC aqueous solution or guar gum solution. The main variables that affect the OD ?ripeness of the fruit, concentration of solutes? and the frying process ?hydrocolloids films, temperature and time? were evaluated. The calcium concentrations were measured by a flame atomic absorption spectrophotometer. The result of total polar materials, TPM in the oil was obtained by a capacitive sensor for oil frying. The moisture contents were measured by a drying method (AOAC,1990). The oil contents of the slices were mesured by Soxhlet extraction method with petroleum ether (AOAC, 1990). The OD pretreatment diminishes the oil uptake (40 %). The ripeness of the fruit does not affect the absortion of calcium during 1 hour of OD. The fresh green platain has a content of 21,7 mg∕kg of product, after 1 hour of OD absorbs 1999 mg∕kg of product. The frying process lasted 4 minutes at a T=165°C. The guar gum coat was very sticky, so it was not considered. The lipid content of the product was 7 g∕100 g of product (OD and frying). The one coated with CMC did not enhance the results of oil uptake obtained with OD. The TPM of the oil was in the range (10-10,5) in all cases.