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Incidencia en la cantidad de grasa absorbida en plátano hartón verde (musa paradisiaca) en fritura, por el uso de aceite de mezcla de aceites vegetales reutilizado
| Content Provider | Semantic Scholar |
|---|---|
| Author | Aragón, Gualtero Alejandra, Mayra |
| Copyright Year | 2014 |
| Abstract | The objective of this study was to evaluate indecency on the amount of fat absorbed green plantain Harton (MUSAPARADISE) in frying oil by the use of vegetable oils mix reused. The total number of samples collected for the study were 12, previously was done frying process standardization, taking into account temperature, frying time and serving of food, then the 12 samples were dried at 100 ̊ C for 4 hours to achieve constant weight, pulverized and subsequently taken 2g of each sample tobe analyzed in triplicate (36 samples) in the laboratory by the method of fat extraction and determined the percentage of fat absorbed in each sample. From the results it was found that the average fat absorbed fromthe 12 samples of fried plantains was 22.74%, showing a significant difference reported by the Food Composition Tablefor Colombia virtual T.C.A.C 19.1% |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | https://repository.javeriana.edu.co/bitstream/handle/10554/8905/tesis839.pdf;sequence=1 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
