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

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2023-12-26 DOI:10.3989/gya.0103231

S. Calliope, A.M. Slavutsky, N. Segura, N. C. Sammán

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引用次数: 0

Abstract

This work aimed to search for alternative uses for different varieties of Andean potatoes (Solanum tuberosum ssp andigenum) which have been reintroduced in north-western Argentina. Specifically, the development of simple and compound 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 the 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 absorption by the chips. The bleaching treatments with calcium chloride and coating with S/CMC, showed a significant reduction in 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.

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使用安第斯马铃薯淀粉和羧甲基纤维素开发的可食用涂层在油炸过程中减少脂质的应用

这项工作旨在为重新引入阿根廷西北部的不同品种的安第斯马铃薯（Solanum tuberosum ssp andigenum）寻找替代用途。具体而言，研究了用从安第斯马铃薯品种 Runa 中提取的羧甲基纤维素（CMC）和淀粉（S）等亲水胶体制成的简单和复合薄膜，并将其用作安第斯马铃薯品种 Waycha 的油炸覆盖物，以最大限度地减少吸油。此外，还评估了先用水、氯化钙溶液和抗坏血酸等不同介质漂白薯片的效果。涂层在油炸前涂在薯片上。结果表明，所用油的类型不会影响薯片的吸收。用氯化钙进行漂白处理和用 S/CMC 进行涂层处理后，油的吸收率显著降低（39.5 % ± 0.7），延缓了油的氧化，减少了油炸过程中生育酚的损失。它还有助于提高最终产品的物理和感官特性，使消费者更容易接受。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality