Produção de farinha de milho biju tratada termicamente para empanamento

Abstract

Brazil is a big producer and consumer chicken meat. However, the consumer marketing is changing the last years. With everyday life more and more running, the people seek for convenience and facility in food preparation. In this set, the breaded are an excellent option to present practicality to the consumer and a long shelf life for food, benefiting the food industry. The most common way to preparing the breads is frying. Therefore, the objective of this study was to evaluate the effect of the heat treatment with varied moisture on the biju corn flour destined for breads, to reduce the absorption of water and oil from the flour, and to obtain a crunchy surface with a lower oil content after frying. Heat treatment with 35% moisture reduced the water absorption index while all treatments (20, 30 and 35%) reduced the flour oil index. In the breaded products, the one prepared with the flour treated with 20% moisture was the one with the lowest lipid content (3.2%). Sensory tests did not show significant differences in color, taste, crispness and overall acceptance attributes. The results indicate that the biju corn flour treated with heat (20ºC) with 20% moisture can be used to bread chicken breast with decrease of the lipid content in the final product.