Next Article in Journal
Ultrasound-Assisted Extraction Optimization and Cultivar Screening for Polyphenol Recovery from Thinned Peach Fruit: A Comprehensive Evaluation of 179 Cultivars
Previous Article in Journal
Decoding Flavonoid Metabolism for Nutritional Enhancement: A Transcriptome–Metabolome Integration Study of Biosynthesis in Edible Chrysanthemum indicum L.
Previous Article in Special Issue
Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy
 
 
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions

by
Viviane de Souza Silva
1,2,
Luna Valentina Angulo Arias
2,
José Ignacio Velasco
1,
Farayde Matta Fakhouri
1,* and
Rafael Augustus de Oliveira
2
1
Poly2 Group, Department of Materials Science and Engineering, Universitat Politècnica de Catalunya (UPC BarcelonaTech), ESEIAAT, 08034 Terrassa, Spain
2
School of Agricultural Engineering, University of Campinas, Campinas 13083-875, SP, Brazil
*
Author to whom correspondence should be addressed.
Foods 2025, 14(11), 1895; https://doi.org/10.3390/foods14111895
Submission received: 22 April 2025 / Revised: 20 May 2025 / Accepted: 24 May 2025 / Published: 26 May 2025

Abstract

Peruvian carrot is a root with a pleasant taste but a short shelf life. Developing Peruvian carrot snacks with appealing sensory characteristics, a crunchy texture, and reduced lipid content aligns with modern consumer demands and represents an innovative approach to food diversification. To ensure product quality, snacks must have a low water content to prevent microbial growth and maintain crispness. Therefore, optimizing process variables through pre-treatments is essential to achieving the desired characteristics. This study aimed to evaluate the influence of frying conditions on the water content, lipid absorption, and sensory acceptance of Peruvian carrot snacks. The preparation process involved sanitizing and slicing the roots, air-drying them at room temperature, and frying them according to an experimental design. The optimal frying conditions were 160 °C for 18 s and 174 °C for 30 s. Three different treatments were tested: two with edible coatings made from Peruvian carrot starch at concentrations of 3:20 and 5:10 (starch %/glycerol %) and one control sample without a coating. Sensory evaluation showed significant differences between coated and uncoated snacks, with all samples receiving high consumer acceptance. Notably, coated snacks exhibited a 50% reduction in lipid absorption compared to the control while also retaining a lower water content, key factors in maintaining texture, preserving quality, and extending shelf life. Furthermore, the application of edible coatings proved effective in reducing the caloric content of the snacks, making them a healthier alternative.
Keywords: filmogenic solution; edible coating; fat reduction filmogenic solution; edible coating; fat reduction

Share and Cite

MDPI and ACS Style

Silva, V.d.S.; Arias, L.V.A.; Velasco, J.I.; Fakhouri, F.M.; de Oliveira, R.A. Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions. Foods 2025, 14, 1895. https://doi.org/10.3390/foods14111895

AMA Style

Silva VdS, Arias LVA, Velasco JI, Fakhouri FM, de Oliveira RA. Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions. Foods. 2025; 14(11):1895. https://doi.org/10.3390/foods14111895

Chicago/Turabian Style

Silva, Viviane de Souza, Luna Valentina Angulo Arias, José Ignacio Velasco, Farayde Matta Fakhouri, and Rafael Augustus de Oliveira. 2025. "Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions" Foods 14, no. 11: 1895. https://doi.org/10.3390/foods14111895

APA Style

Silva, V. d. S., Arias, L. V. A., Velasco, J. I., Fakhouri, F. M., & de Oliveira, R. A. (2025). Fat Reduction in Peruvian Carrot (Arracacia xanthorrhiza) Snacks: Effectiveness of Edible Coatings and Optimization of Frying Conditions. Foods, 14(11), 1895. https://doi.org/10.3390/foods14111895

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop