Abstract
Actualmente los pasabocas fritos tienen gran demanda por parte de los consumidores colombianos, sin embargo cuentan con alto contenido de aceite, que disminuye la vida útil del producto y su aceptabilidad sensorial. Una alternativa para reducir el contenido de aceite, puede ser el uso de hidrocoloides como recubrimientos comestibles. La aplicación de recubrimientos de goma Guar, CMC y goma Xanthan al 1,2% fue adecuada para reducir el contenido de aceite en 43%, 31% y 23.34% respectivamente. Por otra parte, de acuerdo a la aplicación del diseño central compuesto rotable para el recubrimiento con goma Guar, las mejores condiciones de operación ocurrieron con una concentración de goma Guar de 1,4 % y un tiempo de 90 segundos, cuando las rodajas de plátano se someten a unas condiciones de fritura por inmersión de 180 °C y 3 minutos. Por lo tanto, los pasabocas de plátano recubiertos mantienen una buena calidad con bajo contenido de aceite, representando un producto más atractivo a los consumidores.
Highlights
Plantains and other cooking bananas, are the staple foods produced in the tropics, are an important source of carbohydrates for the people of Africa, the Caribbean, Latin America, Asia and the Pacific
Much of the research to reduce the oil content and improve the quality of fried products has been focused on the process, vacuum deep-fat frying is one of the most relevant (Bravo et al, 2011), others are focused on subjecting the food matrix to pre-treatments with methodologies such as microwave and convection drying, osmotic dehydration, blanching and the use of edible coatings, in this case, the use of hydrocolloids with thermal gelation capabilities or thickening properties have been widely studied as edible coatings
The use of hydrocolloids as edible coatings can be an alternative to meet the demands of current consumers, and be a promising route for obtaining Plantain snack low on calories, but investigations are still insufficient in relation to deep-fat frying while applying coatings in matrices such as plantain, since the surface of the food is important for the absorption of oil (Tavera‐Quiroz et al, 2012)
Summary
Plantains and other cooking bananas, are the staple foods produced in the tropics, are an important source of carbohydrates for the people of Africa, the Caribbean, Latin America, Asia and the Pacific. Much of the food market today consists of fried products of different materials, including roots, tubers, cereals, plantains, fish and chicken, these products are obtained by deep-fat frying, in the case of plantains one of the most common forms of consumption is chopped or sliced; deep-fat frying is widely used at the industrial, commercial and domestic scale for food preparation, as consumers prefer the taste, texture and appearance of fried products as well as the speed of the process compared to other cooking methods. The aim of this study was to determine the effect of the type of hydrocolloid, its concentration and the immersion time in solutions of hydrocolloids in terms of oil content and moisture content for plantain samples undergoing deep-fat frying at 180 ° C for 3 minutes
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