Evaluación de una mezcla empanizadora con inclusión de almidón modificado para su aplicación en carnes

Abstract

Lately the food industry is focusing on adding alternative ingredients that can improve product characteristics as well as care for the health of consumers. The research aimed to evaluate a breading mixture including modified corn starch for application in chicken, fish and beef meats by sensory analysis, colour and texture properties, as well as the determination of oil absorption percentage. The mixture with 30 percent modified corn starch obtained the highest score in the breaded samples, resulting in samples with lower cooking losses during the frying process, demonstrated by evaluating the sensory attributes of the breaded product. The evaluation of the colour properties (L*, a*, b*, C* and degrees H) showed that the inclusion of modified corn starch did not greatly affect its values, this generating a golden coloration in an degrees of H range of 66.46 more less 3.11 to 59.65 more less 1.83; while in the evaluation of texture properties, there was an improvement in hardness, cohesiveness and chewiness. Finally, the quantity of oil absorption in samples with commercial flour (M.C) presented greater oil absorption with 14.83 percent, 17.72 percent and 22.54 percent for breaded chicken, fish and beef respectively, while T3 with 30 percent modified starch with a value of 11.01 percent for chicken, 15.32 percent for fish and 16.16percent breaded beef.