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• W2518529109 abstract "Event Abstract Back to Event Effect of edible coating on adherence of chopped seaweed to sweet potato (Ipomea batatas) chips Patrícia Vala1, André Horta1, Milene Vala1, Susana Mendes1* and Maria M. Gil1 1 MARE-Marine and Environmental Sciences Centre, ESTM, Polytechnic Institute of Leiria, Portugal Sweet potato consumption has increased in recent years due to its nutritional and functional properties. Moreover, seaweeds have been used as human food since ancient times because they possess a good nutritional quality. Consequently, a food product combining sweet potato and seaweed is of major interest to the human health. The aim of this work was to develop an edible coating for seaweed adhesion on the surface of frozen sweet potato (lira variety) fries without addition of salt. The research undertaken was directed to optimize the production process (blanching time-temperature condition, coating application, seaweed incorporation, drying and frying processes condition) and how to adhere chopped seaweed on fried potato surface using edible coatings. The effect of time-temperature blanching conditions, prior to frying on residual enzyme activity and overall acceptability of either fresh or frozen fries was studied, as well as, drying and frying processes. Different edible coatings composition and application methods were tested and seaweed adhesion evaluated. The procedure involved the initial coating of the potato and then applying seaweed to the covered surface. The coated product was then fried, frozen and stored. An alternative method involved the dipping or immersion of the food piece and directly frying this coated food piece. Quality and sensory evaluation and proximate analysis were carried out on the frozen fries containing highest levels of chopped seaweed. Samples of the latter frozen fries were kept 90 days at -21 °C to study the shelf life and quality attributes. The results showed that catalase and peroxidase was inactivated in 2 min at 97oC and also, that the application method and coating composition (based in methylcellulose and hydroxypropyl methylcellulose polymers) influence the amount of seaweed adhered (based on residual algae in the frying oil). All the nutritional parameters remained unaffected during storage within the cultivar studied. Acknowledgements This study had the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/04292/2013 granted to MARE. Keywords: coating, Seaweed, Sweet potato, Nutritional properties, functional properties Conference: IMMR | International Meeting on Marine Research 2016, Peniche, Portugal, 14 Jul - 15 Jul, 2016. Presentation Type: Poster presentation Topic: SeaFood Technology Citation: Vala P, Horta A, Vala M, Mendes S and Gil MM (2016). Effect of edible coating on adherence of chopped seaweed to sweet potato (Ipomea batatas) chips. Front. Mar. Sci. Conference Abstract: IMMR | International Meeting on Marine Research 2016. doi: 10.3389/conf.FMARS.2016.04.00020 Copyright: The abstracts in this collection have not been subject to any Frontiers peer review or checks, and are not endorsed by Frontiers. They are made available through the Frontiers publishing platform as a service to conference organizers and presenters. The copyright in the individual abstracts is owned by the author of each abstract or his/her employer unless otherwise stated. Each abstract, as well as the collection of abstracts, are published under a Creative Commons CC-BY 4.0 (attribution) licence (https://creativecommons.org/licenses/by/4.0/) and may thus be reproduced, translated, adapted and be the subject of derivative works provided the authors and Frontiers are attributed. For Frontiers’ terms and conditions please see https://www.frontiersin.org/legal/terms-and-conditions. Received: 14 May 2016; Published Online: 13 Jul 2016. * Correspondence: PhD. Susana Mendes, MARE-Marine and Environmental Sciences Centre, ESTM, Polytechnic Institute of Leiria, Peniche, Leiria, 2520-641, Portugal, susana.mendes@ipleiria.pt Login Required This action requires you to be registered with Frontiers and logged in. To register or login click here. Abstract Info Abstract The Authors in Frontiers Patrícia Vala André Horta Milene Vala Susana Mendes Maria M Gil Google Patrícia Vala André Horta Milene Vala Susana Mendes Maria M Gil Google Scholar Patrícia Vala André Horta Milene Vala Susana Mendes Maria M Gil PubMed Patrícia Vala André Horta Milene Vala Susana Mendes Maria M Gil Related Article in Frontiers Google Scholar PubMed Abstract Close Back to top Javascript is disabled. Please enable Javascript in your browser settings in order to see all the content on this page." @default.
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• W2518529109 title "Effect of edible coating on adherence of chopped seaweed to sweet potato (Ipomea batatas) chips" @default.
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