Influência de coberturas comestíveis na absorção de óleo e formação de acrilamida em batata (Solanum tuberosum) frita

Abstract

The potato (Solanum tuberosum) occupies the third food culture the world, in Brazil, the annual consumption is about 14kg per inhabitant. Because Brazil is one of the emerging economic giants, the consumer market is changing, it is a booming country for snacks accompanied with processed potatoes. The development of chronic noncommunicable diseases is related to several factors: inadequate physical activity, excessive intake of calories and fat, inadequate intake of vitamins and minerals, excessive alcohol consumption, genetics, among others. The increase in the consumption of fried food is worrisome, making necessary alternative measures that aim at the lower absorption of fats and oils in frying. It is known that some edible coatings reduce the absorption of oil during the frying process (eg, hydroxypropylmethylcellulose and whey based coatings, guar gum, carboxymethylcellulose and pectin, hydrocolloid basil (BSG) seed and salep; of serum and pectin in the presence of transglutaminase, methylcellulose). According to the time x frying temperature and the oil used, chemical and enzymatic reactions occur in the oil and in the food, resulting in oil oxidation and production of human health toxic byproducts, such as acrylamide. Technologies have been studied in order to mitigate the formation of these compounds. The objective of this work was to study the influence of the use of edible chitosan and starch based coatings on the absorption of oil and formation of toxic compounds in potatoes submitted to the frying process by immersion, in addition to the study of drying kinetics, 50, 60 and 70oC, of potatoes covered.