Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying

CALLIOPE S; SLAVUTSKY N; SEGURA N; SAMMAN N

GRASAS Y ACEITES

INST GRASA SUS DERIVADOS

Año: 2023

0017-3495

This work aimed to search for alternative uses for different varieties of Andean potatoes (Solanum tuberosum ssp andigenum) reintroduced in north-western Argentina. Specifically, the development of simple and compounds films made with hydrocolloids such as carboxymethyl-cellulose (CMC) and starch (S) extracted from Andean potatoes var. Runa, and its application as a cover in deep frying of Andean potato chips var. Waycha was studied to minimize oil absorption. The effect of prior bleaching of the chips with different media was also evaluated: water, calcium chloride solution, and ascorbic acid. The coatings were applied to potatoes chips before being fried. The results showed that the type of oil used did not affect their absorption by the chips. The bleaching treatments with calcium chloride and coating with S/CMC, showed a significant reduction in the oil absorption (39.5 % ± 0.7), delayed its oxidation, and decreased the loss of tocopherols during the frying process. It also contributed to the physical and sensory characteristics of the final product, which presented high acceptability by consumers.