Lima Luzia Ellen de Mendonça, Maciel Bruna Leal Lima, Passos Thaís Souza
Department of Nutrition, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil.
Nutrition Postgraduate Program, Health Sciences Center, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil.
Foods. 2024 Feb 7;13(4):512. doi: 10.3390/foods13040512.
The frying process changes can be desirable and undesirable, involving the physicochemical, nutritional, and sensory aspects, depending on the food and oil properties and the frying process. In this context, alternative flours emerge as a strategy for adding value to the food since they are rich in fiber, vitamins, and minerals, contributing to the variability of ingredients and the full use of food, including residues such as seeds and husks. This narrative review aims to gather current scientific data addressing the alternative flour coatings on breaded meat, mainly chicken, products to evaluate the effects on fried products' nutritional value, physicochemical parameters, and sensory attributes. Scopus, Science Direct, Springer, and Web of Science search bases were used. This review showed that alternative flours (from cereals, legumes, fruits, and vegetables) used as coatings increase water retention and reduce oil absorption during frying, increase fibers and micronutrient content, which are not present in sufficient quantities in commonly used flours due to the refining process. These flours also reduce gluten consumption by sensitive individuals in addition to favoring the development of desirable sensory characteristics to attract consumers. Therefore, frying processes in oil promote a reduction in humidity, an increase in oil absorption and energy content, and a decrease in vitamin content. In this context, coatings based on alternative flours can reduce these adverse effects of the frying process.
油炸过程中的变化既有可取的一面，也有不可取的一面，这涉及物理化学、营养和感官等方面，具体取决于食品和油脂的特性以及油炸工艺。在这种情况下，替代面粉成为一种提升食品价值的策略，因为它们富含纤维、维生素和矿物质，有助于增加食材的多样性并充分利用食品，包括种子和外皮等残渣。本叙述性综述旨在收集当前关于裹粉肉类（主要是鸡肉）产品上使用替代面粉涂层的科学数据，以评估其对油炸产品营养价值、物理化学参数和感官特性的影响。使用了Scopus、Science Direct、Springer和Web of Science搜索库。该综述表明，用作涂层的替代面粉（来自谷物、豆类、水果和蔬菜）可增加油炸过程中的水分保留并减少油脂吸收，增加纤维和微量营养素含量，而常用面粉由于精炼过程这些成分含量不足。这些面粉还能减少敏感个体对面筋的摄入量，同时有助于形成吸引人的感官特性。因此，油炸过程会导致湿度降低、油脂吸收和能量含量增加以及维生素含量减少。在这种情况下，基于替代面粉的涂层可以减少油炸过程的这些不利影响。
