Artigos
Efeito do branqueamento e temperatura na cor e textura de fatias de mandioca em fritos por imersão
Publicado 2015-07-17
Palavras-chave
- Branqueamento,
- Fritura por Imersão,
- Mandioca,
- Textura,
- Cor
Como Citar
Ortega Quintana, F. A., & Montes Montes, E. J. (2015). Efeito do branqueamento e temperatura na cor e textura de fatias de mandioca em fritos por imersão. REVISTA ION, 28(1). Recuperado de https://revistas.uis.edu.co/index.php/revistaion/article/view/4951
Resumo
O objetivo deste estudo foi determinar o efeito do branqueamento e temperatura de fritura sobre a cor ea textura de fatias de mandioca variedade ICA-costeña durante a fritura por imersão. Antes de fritar, as fatias de mandioca (diâmetro: 35mm, espessura de 1,31mm) foram escaldados em água quente a 80°C por 4min. Fatias de mandioca unblanched foram utilizados como controle. A fritura foi realizada em óleo de palma a 140, 160 e 180°C até um teor de humidade final de cerca de 1,8g/100g (base húmida). A cor e textura foram medidos periodicamente durante a fritura. A cor é determinada pela Visão Computacional e força máxima de fratura normalizado (usado para modelar as mudanças de textura) foi medido em um analisador de textura Shimadzu EZ Test ®. A temperatura de fritura de forma significativa, muda a cor fatia de mandioca frito, embora estas modificações não afetam o branqueamento. A temperatura de fritura e branqueamento teve um efeito significativo (nível de significância de 5%) na textura final da fatia frito
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Referências
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[21]Krokida M, Oreopolou V, Maroulis Z, MarinosKouris D. Color changes during deep fat frying. J. Food Eng. 2001;48:219–25.
[22]Mery D, Pedreschi F. Segmentation of colour food images using a robust algorithm. J. Food Eng. 2005;66:353-60.
[23]Yam K, Papadakis S. A simple digital imaging method for measuring and analyzing color of food surfaces. J. Food Eng. 2004;61:137-42.
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[26]Purlis E, Salvadori V. Modelling the browning of bread during baking. Food Res. Int. 2009;42:865-70.
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[28]Bunger A, Moyano P, Rioseco V. NaCl soaking treatment for improving the quality of Frenchfried potatoes. Food Res. Int. 2003;36:161-6.
[29]Ngadi M, Li Y, Oluka S. Quality changes in chicken nuggets fried in oils with different degrees of hydrogenation. Lebensm. Wiss. Technol. 2007;40:1784–91.
[30]Romani S, Rocculi P, Mendoza F, Dalla RM. Image characterization of potato chip appearance during frying. J. Food Eng. 2009;93:487-94.
[31]Saguy I, Karel M. Modeling of quality deterioration during food processing and storage. J. Food Technol. 1980;34:78-85.
[32]Gökmen V, Şenyuva H, Dülek B, Çetin A. Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and French fries. J. Food Chem. 2007;101:791-8.
[33]Vitrac O, Dufour D, Trystram G, Raoult-Wack AL. Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality. J. Food Eng. 2002;53:161-76.
[34]Pedreschi F, Moyano P, Kaack K, Granby K. Color changes and acrylamide formation in fried potato slices. Food Res. Int. 2005;38:1-9.
[35]Dueik V, Robert P, Bouchon P. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. J. Food Chem. 2010;119:1143-9.
[2] Southern CR, Chen XD, Farid MM, Howard B, Eyres L. Determining internal oil uptake and water content of fried thin potato crisps. T. I. Chem. Eng. 2000;78:119-25.
[3] Sosa-Morales M, Orzuna-Espiritu R, VelezRuiz J. Mass, thermal and quality aspects of deep-fat frying of pork meat. J. Food Eng. 2006;77:731-38.
[4] Lioumbas J, Kostoglou M, Karapantsios T. Surface water evaporation and energy components analysis during potato deep-fat frying. Food Res. Int. 2001;48:307-15.
[5] Zhang Q, Saleh A, Chen J, Shen Q. Chemical alterations taken place during deep-fat frying based on certain reaction products: A review. J. Chem. Phys. Lipids. 2012;165:662-81.
[6] Pedreschi F, Aguilera J, Pyle L. Acrylamide content and color development in fried potato strips. Food Res. Int. 2006;39:40-6.
[7] Gökmen V, Sügut I. A non-contact computer vision based analysis of color in foods. Int. J. Food Eng. 2007;3(5):1-13.
[8] Sahin S, Sumnu S. Advances in deep-fat frying of foods. USA: CRC Press Taylor & Francis Group; 2009.
[9] Mottram D, Wedzicha B. Acrylamide is formed in the Maillard reaction. Nature. 2002;419:448– 9.
[10]Pedreschi F, Moyano P. Effect of pre-drying on texture and oil uptake of potato chips. Lebensm. Wiss. Technol. 2005;38 599-604.
[11] Hindra F, Baik O. Kinetics of quality changes during food frying. Crit. Rev. Food Sci. Nutr. 2006;46:239-58.
[12]Pedreschi F, Bustos O, Mery D, Moyano P, Kaack K, Granby K. Color kinetics and acrylamide formation in NaCl soaked potato chips. J. Food Eng. 2007;79:989-97.
[13]Purlis E, Salvadori V. Bread browning kinetics during baking. J. Food Eng. 2007;80:1107-15.
[14]Pedreschi F, Mery D, Bunger A, Yanez V. Computer vision classification of potato chips by color. J. Food Proc. Eng. 2011;34:1714-28.
[15]Pedreschi F, Segnini S, Dejmek P. Evaluation of the texture of fried potatoes. J. Texture Stud. 2004;35:277-91.
[16]Pedreschi F, Aguilera J, Pyle L. Textural characterization and kinetics of potato strips during frying. J. Food Sci. 2001;66:314-18.
[17]Pedreschi F, Moyano P. Oil uptake and texture development in fried potato slices. J. Food Eng. 2005;70:557–63.
[18]Moyano P, Troncoso E, Pedreschi F. Modeling texture kinetics during thermal processing of potato products. J. Food Sci. 2007;72:102–7.
[19]Troncoso E, Pedreschi F. Modeling of textural changes during drying of potato slices. J. Food Eng. 2007;82:577-84.
[20]Consejo Privado de Competitividad. Informe Nacional de Competitividad 2012-2013. Bogotá D.C, Colombia: Zetta Comunicadores; 2012.
[21]Krokida M, Oreopolou V, Maroulis Z, MarinosKouris D. Color changes during deep fat frying. J. Food Eng. 2001;48:219–25.
[22]Mery D, Pedreschi F. Segmentation of colour food images using a robust algorithm. J. Food Eng. 2005;66:353-60.
[23]Yam K, Papadakis S. A simple digital imaging method for measuring and analyzing color of food surfaces. J. Food Eng. 2004;61:137-42.
[24]Pedreschi F, Leon J, Mery D, Moyano P, Pedreschi R, Kaack K, et al. Color development and acrylamide content of pre-dried potato chips. J. Food Eng. 2007;79:786-93.
[25]Baik O, Mittal G. Kinetics of tofu color changes during deep-fat frying. Lebensm. Wiss. Technol. 2003;36:43-8.
[26]Purlis E, Salvadori V. Modelling the browning of bread during baking. Food Res. Int. 2009;42:865-70.
[27]Sahin S. Effect of frying parameters on the color development of fried potatoes. Eur. Food Res. Technol. 2000;211:165-8.
[28]Bunger A, Moyano P, Rioseco V. NaCl soaking treatment for improving the quality of Frenchfried potatoes. Food Res. Int. 2003;36:161-6.
[29]Ngadi M, Li Y, Oluka S. Quality changes in chicken nuggets fried in oils with different degrees of hydrogenation. Lebensm. Wiss. Technol. 2007;40:1784–91.
[30]Romani S, Rocculi P, Mendoza F, Dalla RM. Image characterization of potato chip appearance during frying. J. Food Eng. 2009;93:487-94.
[31]Saguy I, Karel M. Modeling of quality deterioration during food processing and storage. J. Food Technol. 1980;34:78-85.
[32]Gökmen V, Şenyuva H, Dülek B, Çetin A. Computer vision-based image analysis for the estimation of acrylamide concentrations of potato chips and French fries. J. Food Chem. 2007;101:791-8.
[33]Vitrac O, Dufour D, Trystram G, Raoult-Wack AL. Characterization of heat and mass transfer during deep-fat frying and its effect on cassava chip quality. J. Food Eng. 2002;53:161-76.
[34]Pedreschi F, Moyano P, Kaack K, Granby K. Color changes and acrylamide formation in fried potato slices. Food Res. Int. 2005;38:1-9.
[35]Dueik V, Robert P, Bouchon P. Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps. J. Food Chem. 2010;119:1143-9.