Hydrocolloid Coatings as a Pre-Frying Treatment in the Production of Low-Fat Banana Chips

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorSantos, Júlia Silva Pereira dos-
Autor(es): dc.creatorLeonel, Magali-
Autor(es): dc.creatorJesus, Paulo Ricardo Rodrigues de-
Autor(es): dc.creatorLeonel, Sarita-
Autor(es): dc.creatorFernandes, Adalton Mazetti-
Autor(es): dc.creatorOuros, Lucas Felipe dos-
Data de aceite: dc.date.accessioned2025-08-21T22:44:55Z-
Data de disponibilização: dc.date.available2025-08-21T22:44:55Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2023-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/horticulturae9101139-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/299863-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/299863-
Descrição: dc.descriptionFried foods occupy a large portion of the fast-food market. However, growing consumer health awareness is driving research to minimize the oil content of products. The use of specific barriers such as hydrocolloid coatings can avoid high oil absorption. Herein, the physicochemical characteristics of banana fruit cultivars and the effects of hydrocolloid coatings on the quality attributes of banana chips were evaluated. The unripe fruits were analyzed for length, diameter, mass, pulp/peel ratio, firmness, and color. The pulps were analyzed for moisture, total and reducing sugars, crude fat, total soluble solids, pH, titratable acidity, and maturation index. Pulp slices were coated before frying with four hydrocolloid solutions: guar gum, carboxymethylcellulose, sodium alginate, and maltodextrin. The fruits of the cultivar BRS Platina were larger, with a more yellowish pulp and those of FHIA 18 had smaller lengths and diameters. After frying, higher moisture losses were observed in the control and in the treatment with maltodextrin. Hydrocolloids promoted reductions in oil absorption from 26.54 to 9.14%, in addition to changes in the color and hardness of the chips. A coating pretreatment can be used to produce low-fat banana chips, with better results using guar gum. Our results are useful in expanding the commercialization of fruits that fall easily and the chip coating technology can be applied in snack industries.-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionSchool of Agriculture (FCA) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionCenter for Tropical Roots and Starches (CERAT) São Paulo State University (UNESP), SP-
Descrição: dc.descriptionSchool of Agriculture (FCA) São Paulo State University (UNESP), SP-
Idioma: dc.languageen-
Relação: dc.relationHorticulturae-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectedible coating-
Palavras-chave: dc.subjectfried products-
Palavras-chave: dc.subjectMusaspp-
Palavras-chave: dc.subjectoil absorption-
Título: dc.titleHydrocolloid Coatings as a Pre-Frying Treatment in the Production of Low-Fat Banana Chips-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

Não existem arquivos associados a este item.