期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：16
期号：SPL
页码：29-34
DOI：10.19026/ajfst.16.5933
出版社：MAXWELL Science Publication
摘要：The objective of this study was prepared a fried restructured sweet potato using an alginate/sulfate/Tripolyphosphate gelation System (PPTS) evaluating sensory and nutritional properties. Fried products, although very desirable, have a disadvantage in that their fat contents are high. The gelling system provides a product with consistent texture and acceptable by the consumer 15 formulations were prepared varying concentrations of alginate (0.35-0.70 g/100 g), calcium sulfate (0.50-0.75 g/100 g) and PPTS (0.09-0.18 g/100 g). The ingredients were mixed until the gel was obtained, then embedded in guts 2 cm in diameter and stored at -20°C. The fried products were characterized through the AOAC (2012) methods, the preference (ordering), sensorial acceptance (hedonic scale of 9 points) and intention to buy (5 points) were evaluated with 50 consumers. Data were analyzed by analysis of variance and Tukey's test (p≤0.05). The formulations presented differences (p≤0.05), those with the lowest fat absorption were F10 (25.72%) and F14 (26.38%), with F11 (27.51%) and F13 (27.78%). The ones with the highest water retention were formulations F12 (49.07%) and F9 (48.17%) (p≤0.05). The fiber and protein contents of the formulations showed no differences (p>0.05). The most preferred formulations were F1, F6, F10, F11 and F14 (p≤0.05). The tasters did not find significant differences (p>0.05), in the attributes of softness, crocancy and flavor to sweet potato. Formulations F6, F10 and F11 were among the terms of greater enjoyability and those with better intention to purchase were formulations F10 and F11 (p≤0.05).
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