Utilização de taro na elaboração de farinha e de produto alimentício reestruturado frito / Use of taro in the preparation of flour and fried restructured food products

AUTOR(ES)
DATA DE PUBLICAÇÃO

2009

RESUMO

The aim of this work was to use taro [Colocasia esculenta (L.) Schott] corm (RM) and cormels (RF) to produce restructured fried foods, with emphasis on the potential of RM for industrial use. Chemical composition, instrumental and sensory analysis were used to characterize raw materials (taro rhizomes) and its products (flour and restructured food). RM provided flour with higher yield and higher fiber content than RF. Mashed tubers and flour of both, RM and RF, were used to produce the restructured food, testing different levels of calcium-alginate systems as gelling agent. A central composite rotary design was used in this experiment; the independent variables were: sodium alginate (0,23 - 0,82 g/ 100 g), calcium sulphate (0,41 - 0,84 g/ 100 g) and sodium tripolyphosphate (0,06 - 0,21 g/ 100 g), totaling 15 experimental points, repeating the central point five times. The dependent variables were moisture and lipids contents, post-frying yield, crust color (L*, a *, b *, ΔE * and ΔC*), hardness and texture profile parameters (elasticity, cohesiveness, buds, chewing). It was observed that the lipids contents, postfrying yield, value a* and gumminess for RFRF and, moisture, L* value, a*, ΔE*, ΔC* and hardness for RFRM showed significant difference (p<0,10) for the combinations of the factors alginato, sulphate and TSPP, however were not possible to adjust an equation regression of preditiva. With the ACP use it can be established that treatment 3, contend 0,35 g/ 100 g of alginato, 0,75 g/ 100g of sulphate and 0,09 g/ 100g g of TSPP was most convenient to study its possible industrial processing, for its, low content in lipídios, more pleasant coloration, high elasticity and cohesiveness and low chewing, firmness and gumminess. For the RFRM, treatment 2, contend 0,70 g/ 100 g of alginato, 0,50 g/ 100 g of sulphate and 0,09 g/ 100 g of TSPP were the most convenient for its high post-frying yield and humidity, low content in lipídios, more pleasant coloration, high elasticity, chewing, gumminess and cohesiveness and low hardness. A ordering-preference test was carried through, with twenty and eight consumers, for the 15 samples of reorganized (RF and RM respectively). A previous grouping of the treatments was made, fixing the concentrations of CaSO4: group 1 (less than or equal to 0.50 g / 100g), group 2 (intermediate levels 0.63 g / 100g) and group 3 (equal to or greater than 75g / 100g). It was not observed preference differences between groups 2 (RM) and 1 (RF). How much the preference of the cloth provers was not verified difference enters the samples of groups 1 (RF) and 2 (RM). Seven samples were selected from each type of rhizomes, for evaluation of descriptive attributes: flavor, crispness, hardness and residual fat, with eight trained panelists. The results had shown that the formularizations of RFRF and RFRM had not been different (p >0,05) for the attribute flavor in the descriptive test. The concentrations of 0,70 g/ 100 g of alginato of sodium; 0,50 g/ 100 g calcium sulphate and 0,09 g/ 100 g of TSPP (RFRF2 and RFRM2) and 0,70g/ 100 g of alginato of sodium; 0,75 g/ 100 g calcium sulphate g and 0,18 g/ 100 g TSPP (RFRM8) had favored the attainment of reorganized crocantes and firm more and with residual minor of fat, being these formularizations selected for the test of acceptance, with 50 consumers using themselves hedônica scale of nine points for the attributes of flavor, color, oleosidade and texture. The formularizations of RFRM 2 and RFRM8 had not presented difference (p >0,05) for the consumers how much the flavor, oleosidade, color and texture. In relation the acceptance of the reorganized fritos of taro presented significant difference (p

ASSUNTO(S)

alginato de sódio taro rried restructured taro sodium alginate tecnologia de alimentos reestruturado frito

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