Losses in beta -carotene and vitamin C due to frying of plantain (Musa paradisiaca) chips

Losses in beta -carotene and vitamin C due to frying of plantain (Musa paradisiaca) chips

Slices of plantain (unripe and ripe) of 0.5, 1 and 2 mm thickness were fried at 130 plus or minus 5, 150 plus or minus 5 and 170 plus or minus 5 degree C for 1 and 10 min in refined palm oil. The results obtained showed that beta -carotene and vitamin C contents decreased significantly with the elev...

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Veröffentlicht in:African journal of biotechnology 2007-02, Vol.6 (3), p.280-284
Hauptverfasser: Demasse, MA, Gouado, I, Leng, M, Ejoh, A R, Njinkoue, J M, Tchouanguep, M F
Format: Artikel
Sprache:eng
Schlagworte:
Musa paradisiaca
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Zusammenfassung:Slices of plantain (unripe and ripe) of 0.5, 1 and 2 mm thickness were fried at 130 plus or minus 5, 150 plus or minus 5 and 170 plus or minus 5 degree C for 1 and 10 min in refined palm oil. The results obtained showed that beta -carotene and vitamin C contents decreased significantly with the elevation of the temperature and duration of frying (p
ISSN:1684-5315
1684-5315