Resumo

BAUTISTA, Norma  e  FRANCO-CRESPO, Christian. Evaluation of a Breading Mixture, Including Modified Starch, for Application to Meat. Rev Politéc. (Quito) [online]. 2020, vol.46, n.2, pp.63-70. ISSN 2477-8990.  https://doi.org/10.33333/rp.vol46n2.06.

Food industry is focusing on adding alternative ingredients that can improve product characteristics as well as care for the health of consumers. The research proposes to evaluate a breading mixture including modified corn starch for application in chicken, fish and beef meats. Three treatments are formulated with modified starch variation (10%, 20% and 30%). The methodology applied in this study considers a sensory analysis, color and texture properties, as well as the determination of oil absorption percentage. The mixture with 30% modified starch presents the highest score in the samples, resulting in less losses during the frying process, during the sensory evaluation attributes of the breaded product. The evaluation of the color properties shows that the inclusion of modified starch does not greatly affect its values, this generates a golden coloration in an H° range of 66.46 ± 3.11 to 59.65 ± 1.83; while in the evaluation of texture properties, there is an improvement in hardness, cohesiveness and chewiness. Finally, the quantity of oil absorption in samples with commercial flour (MC) presents a greater oil absorption with 14.83%, 17.72% and 22.54% for breaded chicken, fish and beef respectively, while T3 with 30% modified starch with a value of 11.01% for chicken, 15.32% for fish and 16.16% breaded beef.

Palavras-chave : Oil absorption; Sensory evaluation; Color and texture properties.

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