Improvement of food safety and shelf life of refrigerated croquettes by using evoo encapsulated in cyclodextrins in breadcrumbs
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URI: http://hdl.handle.net/10317/11549ISBN: 978-84-17853-55-6
DOI: 10.31428/10317/11549
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Barón Yusty, Marta; Ros Chumillas, María; López Gómez, Antonio; Martínez Hernández, Ginés BenitoGrupo de investigación
Food Safety and Refrigeration Engineering Group, Department of Agricultural Engineering, Universidad Politécnica de Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Spain.Área de conocimiento
Máquinas y Motores TérmicosPatrocinadores
This research has received funding from the Centre for the Development of Industrial Technology (CDTI, Madrid, Spain) through the project “New process technologies for healthy breaded products (Ref. IDI- 20190627)”.Realizado en/con
Universidad Politécnica de CartagenaFecha de publicación
2022Editorial
Universidad Politécnica de Cartagena. Ediciones UPCTCita bibliográfica
BARÓN YUSTY, Marta et al. Improvement of food safety and shelf life of refrigerated croquettes by using evoo encapsulated in cyclodextrins in breadcrumbs. En: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío Cytef2022. Avances en Ciencias y Técnicas del Frío - 11. Cartagena: Universidad Politécnica de Cartagena, 2022. Pp. 293-299. ISBN: 978-84-17853-55-6Palabras clave
CYTEFExtra Virgin Olive Oil
Low-fat content
High-fiber content
Inclusion complex
Acrylamide
Resumen
Despite the desired sensorial characteristics proportionated by deep-fat frying, the
fried breaded products are poorly perceived to consumers for health concerns. In the present
study, the addition of 0 % and 33 % EVOO-α-CD in wheat and corn breadcrumbs in croquettes
manufacturing was studied. The processing steps for 33% EVOO-α-CD croquettes consisted of
pre-cooking under short-wavelength infrared oven and final cooking by hot air (home) oven,
while control (0 % EVOO-α-CD) croquettes were no pre-cooked, and final cooking was by deepfat
frying. The physicochemical and sensory quality, and fat, fiber and acrylamide contents of
croquettes were studied during refrigerated storage (at 4 ºC for 20 days). Higher fiber content
and lower acrylamide and fat levels were found in samples fortified with 33 % of EVOO-α-CD.
Microbial load of mesophilic microorganisms were decreased when incorporating EVOO-α-CD,
as it reduced up to 5 log CFU/g. In conclusion, a fried-free infrared-baked ...
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