Reduction of oil uptake in deep fat fried chicken nuggets using edible coatings based on cassava starch and methylcellulose


Autoria(s): MARTELLI, M. R.; CARVALHO, R. A.; SOBRAL, P. J. A.; SANTOS, J. S.
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

19/10/2012

19/10/2012

2008

Resumo

The aim of this study was to evaluate the effect of edible coatings based on methylcellulose (MC) and cassava starch (CS) to reduce oil uptake and improve water retention of chicken nuggets during deep fat frying. Edible coatings were prepared with I g of MC/100 g solution and 4 g of CS/100 g solution, with 25 or 55 g glycerol/100 g biopolymer. These solutions were applied to nugget samples before battering. Pre-fried and fried nuggets were analyzed to determine lipid and water contents. Color and texture were also measured in the fried nuggets. In general, there was no effect of the two concentrations of plasticizer of either of the biopolymers on the water retention of whole nuggets. But, higher oil uptake reduction, and consequently, lower lipid content was observed on nuggets coated with CS and 25% plasticizer. The coated samples were darker and had a brighter yellow color when compared with the control. There was also a significant decrease in the shearing force of the fried coated samples, indicating reduced hardness of these samples.

Identificador

ITALIAN JOURNAL OF FOOD SCIENCE, v.20, n.1, p.111-117, 2008

1120-1770

http://producao.usp.br/handle/BDPI/26859

http://apps.isiknowledge.com/InboundService.do?Func=Frame&product=WOS&action=retrieve&SrcApp=EndNote&UT=000259316600009&Init=Yes&SrcAuth=ResearchSoft&mode=FullRecord

Idioma(s)

eng

Publicador

CHIRIOTTI EDITORI

Relação

Italian Journal of Food Science

Direitos

restrictedAccess

Copyright CHIRIOTTI EDITORI

Palavras-Chave #cassava starch #chicken nuggets #deep-fat frying #edible coating #methylcellulose #STRIPS #Food Science & Technology
Tipo

article

proceedings paper

publishedVersion