Resumo

MORALES, Vanessa  e  SANTACRUZ, Stalin. Utilization of Edible Films Based on Carboxymethylcellulose and Xanthan Gum to Reduce Fat Uptake in a Deep-Fried Malanga (Xanthosoma Sagittifolium). Rev Politéc. (Quito) [online]. 2017, vol.40, n.1, pp.7-12. ISSN 2477-8990.

Malanga is an underutilised tuber in the Ecuadorian market despite its nutritional characteristics that may be important for the consumers. In the present work the use of edible films based on carboxymethylcellulose (CMC) and xanthan gum as pre-treatment to frying step to reduce the fat content of fried malanga was studied. The concentrations of the hydrocolloid utilised during the study were 0.5 and 1.5 % (w/v) with immersion times of 0.5 and 1.5 min. The fried samples were analysed on the superficial fat content, total fat content and moisture. Results showed that malanga tubers treated with CMC had lower superficial and total fat content than samples treated with xanthan gum. CMC and xanthan gum treatments showed a decrease of total fat content of 71.53 and 63.39 % respectively compared to the control sample (sample with no pre-treatment). The treatment that showed the lowest fat contents corresponded to 1.5% hydrocolloid concentration (CMC or xanthan gum) and 0.5 min immersion time. The use of edible films as an additional and previous step to frying showed to be a good choice to obtain frying malanga tubers with lower fat content.

Palavras-chave : pretreatments; fried foods; total fat; superficial fat.

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