Processamento de banana para a produção de chips fritos: efeitos do pré-tratamento com hidrocolóides sobre as caracteríticas físicas e químicas
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2023-11-07
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Universidade Estadual Paulista (Unesp)
Resumo
Os alimentos fritos ocupam grande parte do mercado de conveniência, ou seja, produtos de rápido consumo. No entanto, o aumento da conscientização dos consumidores sobre a saúde tem afetado suas escolhas e estão impulsionando pesquisas para a minimização do teor de óleos em produtos fritos. Uma das formas de reduzir os lipídios em alimentos fritos é usar barreiras específicas para evitar a elevada absorção de óleo durante o processamento. Os hidrocoloides são polímeros hidrofílicos de cadeia longa e alto peso molecular com vários grupos funcionais e têm sido amplamente utilizados na indústria de alimentos. Estes polímeros são utilizados para melhorar as propriedades funcionais em produtos alimentícios e podem ajudar a reduzir a absorção de óleo em chips. A banana destaca-se entre os alimentos bases para a segurança alimentar, apresentando-se como fonte de energia, vitaminas e minerais. Apesar do grande volume produzido, devido às características intrínsecas de perecibilidade do fruto e de manejos pós-colheita inadequados, têm sido identificados elevados índices de perdas. Nesta linha, este estudo teve por objetivo avaliar as características físico-químicas de frutos de duas cultivares de bananeira e estudar a aplicação de coberturas de hidrocoloides sobre os atributos de qualidade de chips fritos de banana. Foram colhidos oito cachos das cultivares BRS Platina e FHIA 18 do pomar experimental da Fazenda Experimental Lageado, UNESP. Os cachos foram despencados e as segundas e terceiras pencas de cada cacho foram separadas. Nestas pencas foram analisadas as características físicas, como: comprimento do fruto, diâmetro, peso do fruto, peso da casca, peso da polpa, razão polpa/casca, firmeza do fruto, firmeza da casca, firmeza da polpa, cor da casca, cor da polpa. A polpa dos frutos foi analisada para: umidade, açúcares totais, açúcares redutores, matéria graxa, sólidos solúveis totais, pH, acidez titulável e ratio. As polpas dos frutos foram cortadas em fatiador elétrico na espessura de 2mm e aplicadas os pré-tratamentos de cobertura com os hidrocoloides: carboximetilcelulose (CMC), alginato de sódio, goma guar e maltodextrina. Foi realizado o tratamento controle no qual as fatias não receberam pré-tratamento. A cultivar BRS Platina apresentou frutos maiores (15,76cm), com diâmetro médio de 38,63mm e com maior massa de polpa (74,12g) que a FHIA 18 que apresentou frutos com 12,5cm de comprimento, 26,84mm de diâmetro médio e peso médio de polpa de 30,65g. Não houve diferença entre as cultivares para as características de cor e firmeza dos frutos. As polpas da cultivar FHIA 18 diferenciaram-se se pelo maior teor de açúcares totais e menores teores lipídeos, de sólidos solúveis e de acidez que as polpas dos frutos da BRS Platina. Após o pré-tratamento com as soluções de hidrocoloides, foram observados efeitos do tratamento sobre o ganho de peso para as duas cultivares, com os maiores ganhos no tratamento com goma guar e o menor no tratamento com maltodextrina. Este fator está relacionado às características físico-químicas próprias de cada hidrocoloide. Após a fritura, foi observado efeitos da cultivar e dos tratamentos sobre os teores de umidade e perda de umidade, com maiores umidades nos chips da FHIA 18 e maiores perdas nos chips da BRS Platina. As maiores perdas de umidade ocorreram nos chips controle e no tratamento com maltodextrina na cultivar BRS Platina. Os produtos com cobertura de solução de goma guar tiveram maior ganho de peso com o pré-tratamento, mas com a maior porcentagem de perda de peso após a fritura. Houve aumentos expressivos no teor de lipídeos nos produtos após a fritura, com teores de lipídeos variando de 25,38 a 31,72%, e os pré-tratamentos promoveram reduções na absorção de óleo de 9,14 a 26,54%. O processamento levou a alterações na textura e cor dos produtos. A dureza dos chips fritos variou de 2,24 a 5,22N, com os maiores valores para os da FHIA 18 e o tratamento com maltodextrina. Os parâmetros de cor foram influenciados pelos cultivares e tratamentos, com maiores variação de cor (ΔE) e índice de escurecimento (IE) para os chips de banana BRS Platina com o tratamento com goma guar. Os resultados desse estudo são importantes, pois contribuem para a ampliação da diversificação varietal na cadeia produtiva de banana, ampliando a possibilidade de comercialização de frutos e agregando valor. A importância do pré-tratamento com hidrocoloides na redução da absorção de óleo foi confirmada nesse estudo, com o pré-tratamento com goma guar mostrando melhor resultado, o que contribui para a qualidade nutricional da banana chips.
Fried foods occupy a large part of the convenience market, that is, products that are quickly consumed. However, consumers' increased health awareness has affected their choices and is driving research into minimizing oil content in fried products. One of the ways to reduce lipids in fried foods is to use specific barriers to prevent high oil absorption during processing. Hydrocolloids are long-chain, high-molecular-weight hydrophilic polymers with various functional groups and have been widely used in the food industry. These polymers are used to improve functional properties in food products and can help reduce oil absorption in chips. Banana stands out among the basic foods for food security, presenting itself as a source of energy, vitamins and minerals. Despite the large volume produced, due to the fruit's intrinsic perishability characteristics and inadequate post-harvest handling, high loss rates have been identified. Along these lines, this study aimed to evaluate the physicochemical characteristics of fruits from two banana cultivars and study the application of hydrocolloid coatings on the quality attributes of fried banana chips. Eight bunches of BRS Platina and FHIA 18 cultivars were harvested from the experimental orchard at Fazenda Experimental Lageado, UNESP. The bunches were loosened and the second and third bunches of each bunch were separated. In these bunches, physical characteristics were analyzed, such as: fruit length, diameter, fruit weight, peel weight, pulp weight, pulp/skin ratio, fruit firmness, peel firmness, pulp firmness, peel color, color of the pulp. The fruit pulp was analyzed for: moisture, total sugars, reducing sugars, fatty matter, total soluble solids, pH, titratable acidity and ratio. The fruit pulps were cut with an electric slicer to a thickness of 2 mm and pre-treatments were applied to cover them with hydrocolloids: carboxymethyl cellulose (CMC), sodium alginate, guar gum and maltodextrin. A control treatment was carried out in which the slices did not receive pre-treatment. The BRS Platina cultivar presented larger fruits (15.76cm), with an average diameter of 38.63mm and a greater pulp mass (74.12g) than FHIA 18, which presented fruits measuring 12.5cm in length and 26.84mm in diameter. medium and average pulp weight of 30.65g. There was no difference between cultivars for fruit color and firmness characteristics. The pulps from the FHIA 18 cultivar differed due to their higher total sugar content and lower lipid, soluble solids and acidity levels than the pulps from the BRS Platina fruits. After pre-treatment with hydrocolloid solutions, effects of the treatment on weight gain were observed for both cultivars, with the greatest gains in the treatment with guar gum and the lowest in the treatment with maltodextrin. This factor is related to the physical-chemical characteristics of each hydrocolloid. After frying, effects of cultivar and treatments on moisture content and moisture loss were observed, with higher humidity in FHIA 18 chips and greater losses in BRS Platina chips. The greatest moisture losses occurred in the control chips and in the maltodextrin treatment in the BRS Platina cultivar. Products coated with guar gum solution had the greatest weight gain with pre-treatment, but with the highest percentage of weight loss after frying. There were significant increases in the lipid content in the products after frying, with lipid contents varying from 25.38 to 31.72%, and pre-treatments promoted reductions in oil absorption of 9.14 to 26.54%. Processing led to changes in the texture and color of the products. The hardness of the fried chips ranged from 2.24 to 5.22N, with the highest values for FHIA 18 and treatment with maltodextrin. Color parameters were influenced by cultivars and treatments, with greater color variation (ΔE) and browning index (IE) for BRS Platina banana chips with guar gum treatment. The results of this study are important, as they contribute to expanding varietal diversification in the banana production chain, expanding the possibility of commercializing fruits and adding value. The importance of pre-treatment with hydrocolloids in reducing oil absorption was confirmed in this study, with pre-treatment with guar gum showing better results, which contributes to the nutritional quality of banana chips.
Fried foods occupy a large part of the convenience market, that is, products that are quickly consumed. However, consumers' increased health awareness has affected their choices and is driving research into minimizing oil content in fried products. One of the ways to reduce lipids in fried foods is to use specific barriers to prevent high oil absorption during processing. Hydrocolloids are long-chain, high-molecular-weight hydrophilic polymers with various functional groups and have been widely used in the food industry. These polymers are used to improve functional properties in food products and can help reduce oil absorption in chips. Banana stands out among the basic foods for food security, presenting itself as a source of energy, vitamins and minerals. Despite the large volume produced, due to the fruit's intrinsic perishability characteristics and inadequate post-harvest handling, high loss rates have been identified. Along these lines, this study aimed to evaluate the physicochemical characteristics of fruits from two banana cultivars and study the application of hydrocolloid coatings on the quality attributes of fried banana chips. Eight bunches of BRS Platina and FHIA 18 cultivars were harvested from the experimental orchard at Fazenda Experimental Lageado, UNESP. The bunches were loosened and the second and third bunches of each bunch were separated. In these bunches, physical characteristics were analyzed, such as: fruit length, diameter, fruit weight, peel weight, pulp weight, pulp/skin ratio, fruit firmness, peel firmness, pulp firmness, peel color, color of the pulp. The fruit pulp was analyzed for: moisture, total sugars, reducing sugars, fatty matter, total soluble solids, pH, titratable acidity and ratio. The fruit pulps were cut with an electric slicer to a thickness of 2 mm and pre-treatments were applied to cover them with hydrocolloids: carboxymethyl cellulose (CMC), sodium alginate, guar gum and maltodextrin. A control treatment was carried out in which the slices did not receive pre-treatment. The BRS Platina cultivar presented larger fruits (15.76cm), with an average diameter of 38.63mm and a greater pulp mass (74.12g) than FHIA 18, which presented fruits measuring 12.5cm in length and 26.84mm in diameter. medium and average pulp weight of 30.65g. There was no difference between cultivars for fruit color and firmness characteristics. The pulps from the FHIA 18 cultivar differed due to their higher total sugar content and lower lipid, soluble solids and acidity levels than the pulps from the BRS Platina fruits. After pre-treatment with hydrocolloid solutions, effects of the treatment on weight gain were observed for both cultivars, with the greatest gains in the treatment with guar gum and the lowest in the treatment with maltodextrin. This factor is related to the physical-chemical characteristics of each hydrocolloid. After frying, effects of cultivar and treatments on moisture content and moisture loss were observed, with higher humidity in FHIA 18 chips and greater losses in BRS Platina chips. The greatest moisture losses occurred in the control chips and in the maltodextrin treatment in the BRS Platina cultivar. Products coated with guar gum solution had the greatest weight gain with pre-treatment, but with the highest percentage of weight loss after frying. There were significant increases in the lipid content in the products after frying, with lipid contents varying from 25.38 to 31.72%, and pre-treatments promoted reductions in oil absorption of 9.14 to 26.54%. Processing led to changes in the texture and color of the products. The hardness of the fried chips ranged from 2.24 to 5.22N, with the highest values for FHIA 18 and treatment with maltodextrin. Color parameters were influenced by cultivars and treatments, with greater color variation (ΔE) and browning index (IE) for BRS Platina banana chips with guar gum treatment. The results of this study are important, as they contribute to expanding varietal diversification in the banana production chain, expanding the possibility of commercializing fruits and adding value. The importance of pre-treatment with hydrocolloids in reducing oil absorption was confirmed in this study, with pre-treatment with guar gum showing better results, which contributes to the nutritional quality of banana chips.
Descrição
Palavras-chave
Musa sp., Cultivares, Fritura, Revestimento, Absorção de óleo, Cultivars, Frying, Coating, Oil absorption
Como citar
SANTOS, J. S. P. Processamento de banana para a produção de chips fritos: efeitos do pré-tratamento com hidrocolóides sobre as caracteríticas físicas e químicas. 2023. Dissertação (Mestrado em Engenharia Agrícola) - Faculdade de Ciências Agronômicas, Universidade Estadual Paulista, Botucatu, 2023.