Characterization and application of a coating of starch extracted from avocado (Persea americana L. cv. Hass) seeds as an alternative to reduce acrylamide content in French fries

ABSTRACT: The starch extracted from avocado (Persea americana L. cv. Hass) seeds was characterized and used in the preparation of an edible coating to reduce the oil uptake and acrylamide content in French fries. Starch characterization was carried out using Differential Scanning Calorimetry, Fourie...

Full description

Autores:

Vega Castro, Oscar Alfonso
Ramírez Álvarez, Milanyela
Blandón Mena, Leimin Antonio
Contreras Calderón, José del Carmen
Mesías, Marta
Delgado Andrade, Cristina
Morales Navas, Francisco José
Granda Restrepo, Diana María

Tipo de recurso:

Article of investigation

Fecha de publicación:

2022

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/30080

Acceso en línea:

https://hdl.handle.net/10495/30080

Palabra clave:

Acrilamida
Acrylamide
Almidón
Starch
Aguacate
Avocados
Persea americana
http://aims.fao.org/aos/agrovoc/c_9022
http://aims.fao.org/aos/agrovoc/c_5723

Rights

openAccess

License

https://creativecommons.org/licenses/by/4.0/