Uso de películas comestibles a base de carboximetilcelulosa y goma xantana para la disminución de absorción de grasa de malanga frita (Xanthosoma sagittifolium)

Morales, Vanessa1; Santacruz, Stalin2

1Universidad San Francisco de Quito. Cumbayá, Diego de Robles y Vía Interoceánica, Quito, Ecuador. P.O. Box 17-1200-841
2Universidad Laica Eloy Alfaro de Manabí. Avenida circunvalación, Manta, Ecuador. P.O. Box 13-05-2732

Resumen: La malanga es un tubérculo poco explotado en el mercado ecuatoriano cuyas características nutricionales podrían ser un aporte importante a la dieta de sus consumidores. En el presente trabajo se estudió la utilización de películas comestibles a base de carboximetilcelulosa (CMC) y goma xantana como tratamiento previo a la fritura de malanga con el objeto de reducir el contenido de grasa en el producto frito. Para ello se trabajó con concentraciones de 0.5 y 1.5 % (w/v) de cada uno de los hidrocoloides con tiempos de inmersión de 0.5 y 1.5 minutos. Las muestras fueron analizadas mediante el contenido de grasa superficial, grasa total y humedad. Los resultados mostraron que el uso de CMC presentó menores contenidos de grasa superficial y grasa total que la goma xantana, con una reducción de la grasa total de 71.53 y 63.39 % para CMC y goma xantana respectivamente en relación al control. Para los dos hidrocoloides, el tratamiento que tuvo los menores contenidos de las variables antes citadas fue el tratamiento con 1.5% de concentración de CMC y 0.5 min de inmersión. El uso de recubrimientos previos a la fritura representa una buena alternativa para la obtención de malanga frita con menor contenido de grasa.

Palabras clave: pretratamientos, alimentos fritos, grasa total, grasa superficial.

Utilization of Edible Films Based on Carboxymethylcellulose and Xanthan Gum to Reduce Fat Uptake in a Deep-Fried Malanga (Xanthosoma sagittifolium)

Abstract: 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.

Keywords: pretreatments, fried foods, total fat, superficial fat.

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