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Improvement of food safety and shelf life of refrigerated croquettes by using EVOO encapsulated in cyclodextrins in breadcrumbs.

Number: 293

Author(s) : BARON-YUSTY M., ROS-CHUMILLAS M., LÓPEZ GÓMEZ A., MARTÍNEZ HERNÁNDEZ G. B.

Summary

Despite the desired sensorial characteristics proportionated by deep-fat frying, the fried breaded products are poorly perceived to consumers for health concerns. In the present study, the addition of 0 % and 33 % EVOO-α-CD in wheat and corn breadcrumbs in croquettes manufacturing was studied. The processing steps for 33% EVOO-α-CD croquettes consisted of pre-cooking under short-wavelength infrared oven and final cooking by hot air (home) oven, while control (0 % EVOO-α-CD) croquettes were no pre-cooked, and final cooking was by deepfat frying. The physicochemical and sensory quality, and fat, fiber and acrylamide contents of croquettes were studied during refrigerated storage (at 4 ºC for 20 days). Higher fiber content and lower acrylamide and fat levels were found in samples fortified with 33 % of EVOO-α-CD. Microbial load of mesophilic microorganisms were decreased when incorporating EVOO-α-CD, as it reduced up to 5 log CFU/g. In conclusion, a fried-free infrared-baked croquette with EVOO- α-CD reduces fat content and acrylamide formation, and extends its refrigerated shelf life, obtaining a healthier product.

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Pages: 7

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Details

  • Original title: Improvement of food safety and shelf life of refrigerated croquettes by using EVOO encapsulated in cyclodextrins in breadcrumbs.
  • Record ID : 30030553
  • Languages: English
  • Source: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2022.
  • Publication date: 2022/04

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