Hydrocolloids effect on coating batter and on organoleptic properties of rissol regenerated in oven and comparison with deep-frying process

Sousa, Ana; Velho, Manuela; Alves, Manuel; Pinheiro, Rita

Publication

Hydrocolloids effect on coating batter and on organoleptic properties of rissol regenerated in oven and comparison with deep-frying process

2019Journal article

dc.contributor.author	Sousa, Ana
dc.contributor.author	Velho, Manuela
dc.contributor.author	Alves, Manuel
dc.contributor.author	Pinheiro, Rita
dc.date.accessioned	2019-06-11T11:03:28Z
dc.date.available	2019-06-11T11:03:28Z
dc.date.issued	2019
dc.description.abstract	Introduction: Consumers' preference for lower fat products continues to increase and there is a significant pressure on industry to reduce the use of frying processes. Objetives: Evaluate the effect of hydrocolloids on the Rissol coating, avoiding the pre-frying or frying processes. It’s also intended to compare physicochemical characteristics of the Rissol obtained, using oven regeneration process and traditional deep-frying, and consumer's acceptability of oven regenerated Rissol. Methods: Hydrocolloids such as carboxymethylcellulose, hydroxypropylmethylcellulose, methylcellulose, xanthan, karaya and locust bean gums, were used alone in the coating system at concentrations of 0.5% and 1.5%(w/w), as well as the synergies established between pairs of gums to a final concentration of 1%(w/w). Rissol was regenerated in the oven (200°C, 18 minutes) and instrumental texture, colour, moisture and organoleptic properties (quantitative descriptive analysis) were measured. The contents in protein, carbohydrates, total fat, fibre, sodium chloride and moisture and consumer’s acceptability in Rissol with 0.5%(w/w) of carboxymethylcellulose were determined, to compare deep-frying and oven cooking processes. Results: The addition of 0.5%(w/w) of any of hydrocolloids studied to the coating system offers better prospects to produce an oven product without pre-frying. The formulations with 1.5%(w/w) of hydrocolloid showed a poorer appearance with cracks and lumps. Conclusion: The use of carboxymethylcellulose in coating batter could be an alternative to obtain a product with reduced total fat and with positive consumer acceptability results (with oven regeneration).	pt_PT
dc.description.version	info:eu-repo/semantics/publishedVersion	pt_PT
dc.identifier.doi	10.29352/mill0208.06.00198	pt_PT
dc.identifier.uri	http://hdl.handle.net/10400.19/5528
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	Instituto Politécnico de Visue	pt_PT
dc.relation.publisherversion	https://revistas.rcaap.pt/millenium/article/view/14588	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Hydrocolloids	pt_PT
dc.subject	Carboxymethylcellulose	pt_PT
dc.subject	Batters	pt_PT
dc.subject	fat content	pt_PT
dc.title	Hydrocolloids effect on coating batter and on organoleptic properties of rissol regenerated in oven and comparison with deep-frying process	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.citation.conferencePlace	Viseu	pt_PT
oaire.citation.endPage	78	pt_PT
oaire.citation.issue	8	pt_PT
oaire.citation.startPage	69	pt_PT
oaire.citation.title	Millenium	pt_PT
rcaap.rights	openAccess	pt_PT
rcaap.type	article	pt_PT