Nova abordagem para as batatas fritas: Produtos alimenticios a partir da batata e o arroz extrudidos
DOI:
https://doi.org/10.35588/ax8yr664Palavras-chave:
batata, arroz, tecnologia de alimentos, processsamento de alimentosResumo
Este estudo teve como objetivo criar um produto extrudado similar às batatas fritas convencionais, utilizando o arroz como ingrediente principal e incorporando mixturas de batata para melhorar as propiedades fisico quimicas e sensoriais durante a fritura. Processaram-se batatas trituradas, farinha de arroz e aditivos mediante uma extrusora de dobre parafuso, seguido de uma fritura de 160°C durante 2,15 minutos en três fases. Na fase I, avaliaram-se quatro formulações, sendo a que tinha 70% de batata triturada, 30% de farinha de arroz e 0,1% de sal, a que apresentou uma aceitabilidade superior e uma absorção mínima de óleo (8%). A fase II comparou a aplicação de vazio com condições sem vazio, revelando uma maior aceitabilidade sensorial com vazio devido a uma textura e firmeza melhoradas. A combinação de condições ótimas na fase III produziu a melhor formulação com um 70% de batatas trituradas, 30% de farinha de arroz, 0,1% de sal e 48% de humidade. As condições de extrusão resultaron numa avaluação sensorial melhorada em parâmetros sensoriais. Este estudo pioneiro abre uma nova via para produzir alternativas mais saudáveis de batatas fritas a base de arroz mediante tecnologia de extrusão, melhorando as propriedades de fritura.
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