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Impact de l'opération de friture du plantain (Musa AAB "barraganete") sur différents marqueurs nutritionnels : caractérisation et modélisation

Abstract : The complex interactions of heat and mass transfer mechanisms and reactions during deep-fat frying were studied with respect to the time that food remains immersed in the frying oil. In this study, research was focussed on understanding the influence of different mechanisms on the losses of micronutrients during deep-fat frying of plantain (Musa AAB “Barraganete”). The manufacture of products similar to French fries (tajadas, thick product) and chips (or crisps: tostones, thin product) from plantain was used to study the losses of water soluble (potassium, L-ascorbic acid) and lipid soluble (trans and cis carotenoids) molecules of nutritional interest and the generation of neo-formed thermo-degradation products in foods traditionally eaten in Latin America. The development and implementation of analytical techniques adapted for a real starchy fried product (gelatinized and fatty) allowed changes in water soluble and lipid soluble compounds to be followed. In situ measurements of the water content and internal temperature profile of tajadas and tostones during deep-fat frying under different conditions were then made. In general, potassium was retained during the production of both products, while in certain cases there were significant losses of L-ascorbic acid and α and β carotenoids. These results allowed first order degradation coefficients (Ea and k₀) to be calculated for L-ascorbic acid and α and β carotenoids in products of similar water content fried for different times at different temperatures. An original numerical model to predict changes in micronutrient contents of plantain during the frying process was then developed by integrating product thermo-hydric history and the kinetics of micronutrient changes. The model leads to a greater understanding of the mechanisms of micronutrient loss during the deep-fat frying of plantain. In conclusion, micronutrient losses are directly influenced by the thermo-hydric profiles of the crust and the central region of the fried product, driven principally by dynamic heat transfer during the manufacture of both tajadas and tostones.
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Contributor : Ecole Agroparistech <>
Submitted on : Tuesday, January 13, 2009 - 8:00:00 AM
Last modification on : Saturday, June 6, 2020 - 11:05:57 PM
Long-term archiving on: : Friday, September 10, 2010 - 1:07:46 PM

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  • HAL Id : pastel-00004530, version 1
  • PRODINRA : 246669

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Juan-Alfredo Rojas-Gonzalez. Impact de l'opération de friture du plantain (Musa AAB "barraganete") sur différents marqueurs nutritionnels : caractérisation et modélisation. Sciences du Vivant [q-bio]. AgroParisTech, 2007. Français. ⟨NNT : 2007AGPT0082⟩. ⟨pastel-00004530⟩

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