Application of edible coatings in green plantain slices subjected to deep-fat frying
Main Article Content
Currently fried snacks are in great demand by Colombian consumers, however they have a high oil content, which reduces the life of the product and its sensory acceptability. An alternative to reduce the oil content, can be the use of hydrocolloids as edible coatings. Applying coatings of Guar gum, CMC and Xanthan gum at 1.2% was adequate to reduce the oil content by 43%, 31% and 23.34% respectively. Moreover, according to the implementation of the rotable central composite design for the Guar gum coating, the best operating conditions occurred at a guar gum concentration of 1.4% and a time of 90 seconds, when the banana slices undergo deep-fat frying conditions of 180 ° C and 3 minutes. Therefore, the coated plantain snack maintains a good quality with a low oil content, representing a more attractive product for consumers.
1.
Martínez DF, Castellanos FJ, Bravo JE. Application of edible coatings in green plantain slices subjected to deep-fat frying. inycomp [Internet]. 2015 Jul. 31 [cited 2024 Nov. 22];17(2):91-9. Available from: https://revistaingenieria.univalle.edu.co/index.php/ingenieria_y_competitividad/article/view/2192
Authors grant the journal and Universidad del Valle the economic rights over accepted manuscripts, but may make any reuse they deem appropriate for professional, educational, academic or scientific reasons, in accordance with the terms of the license granted by the journal to all its articles.
Articles will be published under the Creative Commons 4.0 BY-NC-SA licence (Attribution-NonCommercial-ShareAlike).