Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders.

Abstract:

:The influence of thermal treatment (frying of plantain) on the micronutrients ascorbic acid, potassium and carotenoids is evaluated. Cylinders (diameter 30 mm, thickness 10 mm) of plantain (Musa AAB 'barraganete') were fried at four thermal treatments (120-180 degrees C and from 24 to 4 min) to obtain products with approximately the same water content (approximately 0.8+/-0.02 kg/kg1) and fat content (approximately 0.15+/-0.06 kg/kg). The thermal study used the cook value and the mean cook value as indicators of the effect of several different treatment temperatures and times on quality. Deep-fat frying had no significant effect on carotenoid contents at any frying conditions, and on potassium content, except at 120 degrees C and 24 min (loss

journal_name

Int J Food Sci Nutr

authors

Rojas-Gonzalez JA,Avallone S,Brat P,Trystram G,Bohuon P

doi

10.1080/09637480600658393

subject

Has Abstract

pub_date

2006-02-01 00:00:00

pages

123-36

issue

1-2

eissn

0963-7486

issn

1465-3478

pii

HR87K2823013W044

journal_volume

57

pub_type

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