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ESTUDO DE DIFERENTES FORMULAÇÕES DE ENCOLANTES PARA APERFEIÇOAR A PANAGEM DE RISSÓIS ULTRACONGELADOS
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O estudo realizado teve como objetivo analisar diferentes formulações de encolantes de rissóis pré-fritos e ultracongelados. Os rissóis são produtos muito populares e amplamente consumidos, mas a qualidade da panagem após a fritura, congelação e regeneração podem variar de acordo com a formulação do encolante utilizado. Foram propostas nove formulações de encolantes, cada uma contendo um tipo, ou um conjunto diferente, de matérias-primas. No geral, utilizou-se farinha submetida a tratamento térmico, glúten em pó, ovo, albumina, amido modificado e metilcelulose como matérias-primas. O objetivo consistiu na avaliação do impacto destas formulações na resistência da panagem e aparência dos rissóis. Para isso, foram realizados testes industriais nas instalações da Eurofrozen S.A. e, numa fase subsequente, análises físico-químicas do produto, nomeadamente a consistência, colorimetria e capacidade de aderência dos encolantes. Por fim, efetuou-se uma visualização das diferentes camadas dos rissóis. Com base nas diferenças significativas verificadas entre as formulações de encolantes concluiu-se que o encolante formulado com a farinha de trigo tratada termicamente apresentou rissóis com panagem mais resistente e de melhor aparência. Esse estudo pode ser útil para a indústria alimentar na busca por formulações de encolantes que atendam às preferências dos consumidores e garantam a qualidade dos rissóis pré-fritos ultracongelados. Os resultados obtidos permitem ainda um enquadramento de diferentes formulações de encolantes que podem ser adequados para outros tipos de produtos panados com diferentes objetivos. No entanto, é importante ressalvar que os resultados obtidos neste estudo são específicos para as formulações de encolantes testados, e podem variar dependendo de outros fatores, como ingredientes adicionais e métodos de processamento.
The study carried out aimed to analyze different formulations of pre-fried and deep-frozen patties. Patties are very popular and widely consumed products, but the quality of the breading after frying, freezing and regeneration can vary according to the formulation of the glue used. Nine glue formulations were proposed, each containing a different type, or set, of raw materials. In general, heat-treated flour, gluten powder, egg, albumin, modified starch, and methylcellulose were used as raw materials. The objective was to evaluate the impact of these formulations on the breading resistance and appearance of the patties. To this end, industrial tests were carried out at the Eurofrozen S.A. facilities, and in a subsequent phase, physical chemical analyzes of the product were carried out, namely the consistency, colorimetry, and adhesion capacity of the adhesives. Finally, the different layers of the patties were visualized. Based on the significant differences observed between the glue formulations, it was concluded that the glue formulated with heat-treated wheat flour presented patties with a more resistant and better appearance. This study can be useful for the food industry in the search for sweetener formulations that meet consumer preferences and guarantee the quality of deep-frozen pre-fried patties. The results obtained also allow for the framing of different sizing formulations that may be suitable for other types of breaded products with different objectives. However, it is im-portant to note that the results obtained in this study are specific to the glue formulations tested, and may vary depending on other factors, such as additional ingredients and processing methods.
The study carried out aimed to analyze different formulations of pre-fried and deep-frozen patties. Patties are very popular and widely consumed products, but the quality of the breading after frying, freezing and regeneration can vary according to the formulation of the glue used. Nine glue formulations were proposed, each containing a different type, or set, of raw materials. In general, heat-treated flour, gluten powder, egg, albumin, modified starch, and methylcellulose were used as raw materials. The objective was to evaluate the impact of these formulations on the breading resistance and appearance of the patties. To this end, industrial tests were carried out at the Eurofrozen S.A. facilities, and in a subsequent phase, physical chemical analyzes of the product were carried out, namely the consistency, colorimetry, and adhesion capacity of the adhesives. Finally, the different layers of the patties were visualized. Based on the significant differences observed between the glue formulations, it was concluded that the glue formulated with heat-treated wheat flour presented patties with a more resistant and better appearance. This study can be useful for the food industry in the search for sweetener formulations that meet consumer preferences and guarantee the quality of deep-frozen pre-fried patties. The results obtained also allow for the framing of different sizing formulations that may be suitable for other types of breaded products with different objectives. However, it is im-portant to note that the results obtained in this study are specific to the glue formulations tested, and may vary depending on other factors, such as additional ingredients and processing methods.
Descrição
Palavras-chave
Encolante Fritos Panagem Rissóis e Ultracongelados