Lipid content in French fries after submission to different pre-frying methods
2019
Mazzini, Yvana Pereira | Zandonadi, Renata Puppin
This study aimed to evaluate the lipid content in French fries after submission to different pre-frying methods. It is an exploratory and quantitative examination subdivided in sample preparation and analysis of lipid and moisture content. The sample prepared with blanching didn’t show any benefits in regards to fat absorption compared with the control sample. The sample prepared osmotically in a NaCl solution presented a lipid content 10.56% higher than the control. However, it proved itself more effective for the preservation of moisture.The samples prepared with the hydrocolloid coating and freezing, on the other hand, reduced the lipid content, comparedwith the control, by 10.16% and 36.62%, respectively, and presented a moisture content higher than the control. Therefore, the utilization of hydrocolloid coating and freezing before deep frying proved effective to reduce the fat content and the loss of moisture in fried confections.
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Эту запись предоставил National Agricultural Library