36E-20 |
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M. Calderón-Santoyo1, C. Diaz-Zavalza2, V. Mendoza-Gomez2, and J. A. RAGAZZO-SÁNCHEZ1. (1) Maestría en Ciencias en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico 2595 Col. Lagos del Country, Tepic, Nayarit. MEXICO, 63175, Mexico, (2) Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Av. Tecnológico No. 2595, Tepic, Nayarit, 63175, Mexico In recent years, the consumer's interest for low-fat snack products has increased very much. The new fat-free tortilla chips are baked rather than fried, however they have different flavor and textural properties as compared to the fried ones. Nowadays, there are alternatives methods to the manufacture fried products with reduced fat and cholesterol contents. Instead of frying in fat substitutes, reformulation of products can result in less fat pick-up during the frying process. Such uses of ingredient technology have been reported previously. Most of these studies were based primarily on hydrocolloids and modified starches. Another type of pretreatment in order to reduce oil content in fried food involves conventional frying with previous removal from the fryer at a high moisture content (~ 10 %) and finish processing using conventional air drying. As an alternative to air drying, the osmotic pretreatment of bananas by inmersion has been considered. This operation is used primarily for partial dehydration of materials through elimination of a large portion of the contained water. At the same time, certain solids are infused into the material matrix. In this study the effect on osmotic dehydration pretreatment on oil adsorption and water loss was studied. A relationship between dehydration kinetics as well as frying kinetics and the type of solution used for osmotic dehydration before frying of banana snacks has been developed. The effect of osmotic dehydration on sensorial properties (flavor and texture) and microbiology quality (Aerobic bacteria count and fungi and yeast counts) of banana snack was also investigated. The results showed that osmotic pretreatment has a significant effect on oil uptake and moisture loss of banana snack. Sensorial parameter from banana snack pretreated with osmotic dehydration resulted better than without, as well as the quality microbiology was preserved.
Session 36E, Fruit & Vegetable Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |