Use of the methylcellulose gum for fat up-take absorption in coated products
Even though coated meats have added value to products and gained consumers confidence, by improving these product’s appearance and taste, they go through a pre-frying stage during processing which releases the water and allows fat to enter the product, thus increasing fat content. The purpose of thi...
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| Format: | Article |
| Language: | English |
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Universidade Estadual de Londrina
2008-08-01
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| Series: | Semina: Ciências Exatas e Tecnológicas |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semexatas/article/view/2978 |
| _version_ | 1817978453345959936 |
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| author | Daniele Domingues Dill Marcia de Mello Luvielmo |
| author_facet | Daniele Domingues Dill Marcia de Mello Luvielmo |
| author_sort | Daniele Domingues Dill |
| collection | DOAJ |
| description | Even though coated meats have added value to products and gained consumers confidence, by improving these product’s appearance and taste, they go through a pre-frying stage during processing which releases the water and allows fat to enter the product, thus increasing fat content. The purpose of this work was to develop a coating system that absorbs less fat during the pre-frying stage of a chicken coated product. To do that, methylcellulose gum was added (MC) in different concentrations in the covering systems, batter (coating liquid) and breading (covering expresses). Five experiments were carried out, a standard experiment, without ingredient addition with technological function, formulations with addition of MC in the batter (0,5% and 2,0%), with addition of MC in the batter and in the breading (1% in each) and with addition of MC in the breading (2,0%). Results showed that fat uptake reduction in formulations with 0,5 and 2,0% of MC in the batter were of 5,81% and 8,40%, respectively, and in experiments with 1% of MC in the batter and 1% of MC in the breading was of 7,66%. In experiments that received 2% of MC in the breading , fat uptake reduction was of 10,51%. Formulations with 2% of MC added to the breading (10,51%) and 2% of MC added to the batter (8,40%) presented the largest reductions in fat uptake during the pre-fried stage. Analysis of sensorial acceptance showed that all formulations had a superior acceptance index of 70%, with no significant difference among the other tested formulations acceptance results (p <0,05). These findings show the efficiency of MC as a fat uptake barrier during the pre-fried stage, increasing humidity content, and becoming an advantageous technological alternative for the food industry. |
| first_indexed | 2024-04-13T22:30:19Z |
| format | Article |
| id | doaj.art-1ab26c899ec844ee95eca368c833ca7c |
| institution | Directory Open Access Journal |
| issn | 1676-5451 1679-0375 |
| language | English |
| last_indexed | 2024-04-13T22:30:19Z |
| publishDate | 2008-08-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Exatas e Tecnológicas |
| spelling | doaj.art-1ab26c899ec844ee95eca368c833ca7c2022-12-22T02:26:57ZengUniversidade Estadual de LondrinaSemina: Ciências Exatas e Tecnológicas1676-54511679-03752008-08-01292107118Use of the methylcellulose gum for fat up-take absorption in coated productsDaniele Domingues DillMarcia de Mello LuvielmoEven though coated meats have added value to products and gained consumers confidence, by improving these product’s appearance and taste, they go through a pre-frying stage during processing which releases the water and allows fat to enter the product, thus increasing fat content. The purpose of this work was to develop a coating system that absorbs less fat during the pre-frying stage of a chicken coated product. To do that, methylcellulose gum was added (MC) in different concentrations in the covering systems, batter (coating liquid) and breading (covering expresses). Five experiments were carried out, a standard experiment, without ingredient addition with technological function, formulations with addition of MC in the batter (0,5% and 2,0%), with addition of MC in the batter and in the breading (1% in each) and with addition of MC in the breading (2,0%). Results showed that fat uptake reduction in formulations with 0,5 and 2,0% of MC in the batter were of 5,81% and 8,40%, respectively, and in experiments with 1% of MC in the batter and 1% of MC in the breading was of 7,66%. In experiments that received 2% of MC in the breading , fat uptake reduction was of 10,51%. Formulations with 2% of MC added to the breading (10,51%) and 2% of MC added to the batter (8,40%) presented the largest reductions in fat uptake during the pre-fried stage. Analysis of sensorial acceptance showed that all formulations had a superior acceptance index of 70%, with no significant difference among the other tested formulations acceptance results (p <0,05). These findings show the efficiency of MC as a fat uptake barrier during the pre-fried stage, increasing humidity content, and becoming an advantageous technological alternative for the food industry.http://www.uel.br/revistas/uel/index.php/semexatas/article/view/2978Coated productsFat-uptakeMethylcellulose gum |
| spellingShingle | Daniele Domingues Dill Marcia de Mello Luvielmo Use of the methylcellulose gum for fat up-take absorption in coated products Semina: Ciências Exatas e Tecnológicas Coated products Fat-uptake Methylcellulose gum |
| title | Use of the methylcellulose gum for fat up-take absorption in coated products |
| title_full | Use of the methylcellulose gum for fat up-take absorption in coated products |
| title_fullStr | Use of the methylcellulose gum for fat up-take absorption in coated products |
| title_full_unstemmed | Use of the methylcellulose gum for fat up-take absorption in coated products |
| title_short | Use of the methylcellulose gum for fat up-take absorption in coated products |
| title_sort | use of the methylcellulose gum for fat up take absorption in coated products |
| topic | Coated products Fat-uptake Methylcellulose gum |
| url | http://www.uel.br/revistas/uel/index.php/semexatas/article/view/2978 |
| work_keys_str_mv | AT danieledominguesdill useofthemethylcellulosegumforfatuptakeabsorptionincoatedproducts AT marciademelloluvielmo useofthemethylcellulosegumforfatuptakeabsorptionincoatedproducts |