| Plasticized methylcellulose coating for reducing oil uptake in potato chips. | |
| | |
MedLine Citation:
|
PMID: 22102087 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
BACKGROUND: As a result of consumers' health concerns and the trend towards healthier and low-fat food products, research has been undertaken to reduce the amount of fat absorbed in fried foods. This work focused on studying the efficacy of sorbitol and glycerol as plasticizers of methylcellulose coatings used to reduce oil uptake during the frying process of potato chips RESULTS: Changes in color, mechanical properties, water activity and lipid oxidation during storage were monitored. Also, an explanation regarding the different performances between both methylcellulose coatings with and without plasticizer was attained and techniques from the field of packaging films such as dynamic mechanical analyzer (DMA) and Fourier transform infrared spectroscopy were applied to analyze the behavior of coatings submitted to the frying operation. The application of a methylcellulose coating was an adequate choice to reduce oil absorption in fried potato chips. The most effective formulation was 10 g L(-1) methylcellulose with the addition of 7.5 g L(-1) sorbitol. With the incorporation of this formulation, oil absorption was reduced by 30%. Neither the sorbitol concentration nor the presence of the MC coating affected the puncture maximum force and color parameters L and a*. The results of the sensory analysis indicated that the panelists could not distinguish between the coated and uncoated potato chips. CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato chips. Copyright © 2011 Society of Chemical Industry. |
| | |
Authors:
|
María José Tavera-Quiroz; Marina Urriza; Adriana Pinotti; Nora Bertola |
Related Documents
:
|
21898147 - Constructing productive engagement: pre-engagement tools for emerging technologies. 22177337 - Measurement of the cariogenicity of snacks using a radioisotope paha disc. 21783867 - Effects of dietary methylmercury on zebrafish skeletal muscle fibres. 21797247 - Total and inorganic arsenic in marketed food and associated health risks for the catala... 263507 - The telltale triangle: use of the supine cross table lateral radiograph of the abdomen ... 6486777 - Dual action of naloxone on feeding revealed by behavioural analysis: separate effects o... |
Publication Detail:
|
Type: JOURNAL ARTICLE Date: 2011-11-18 |
Journal Detail:
|
Title: Journal of the science of food and agriculture Volume: - ISSN: 1097-0010 ISO Abbreviation: - Publication Date: 2011 Nov |
Date Detail:
|
Created Date: 2011-11-21 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 0376334 Medline TA: J Sci Food Agric Country: - |
Other Details:
|
Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
|
Copyright © 2011 Society of Chemical Industry. |
Affiliation:
|
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET La Plata, Facultad de Ciencias Exactas, La Plata (1900), Argentina. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: Fibrillary glomerulonephritis in a patient with systemic lupus erythematosus: a rare association.
Next Document: Domino reactions of 2-methyl chromones containing an electron withdrawing group with chromone-fused ...