Effect of Baking and Frying on Nutritive Value of Potatoes. Nitrogenous Constituents

Ponnampalam, Rathy; Mondy, Nell I.

doi:10.1111/j.1365-2621.1983.tb05044.x

Cited by 9 publications

(4 citation statements)

References 21 publications

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“…Moisture and crude protein of the fish meat decreased as the frying time increased (Table I). The decrease in protein content of tilapia meat with the increased frying time is in agreement with Ponnampalam and Mondy (1983). While the lipid content increased significantly (P < 0.05) as the frying time increased, ash and carbohydrate of the fish meat were not affected by the different frying times (P > 0.05).…”

Section: Resultssupporting

confidence: 85%

Effects of prefrying times on the nutritive value of canned tilapia meat

Shiau¹,

Shue²

1989

J. Agric. Food Chem.

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Tilapia meat was placed in the fryer filled with frying oil preheated to 180 OC. The frying times were 2, 5,10, 15, or 20 min. The fried meat was then packed in 209 X 409 cans, hermetically sealed, and retorted. As the frying time increased beyond 10 min, available lysine and in vitro protein digestibility of the meat decreased significantly (P < 0.05) in fried tilapia meat. Rats on diets of tilapia meat fried for 15 or 20 min containing 10% protein had poor growth and lower net protein utilization (NPU) (P < 0.05) than that of rats on diets of tilapia meat fried for 2 or 5 min. Canned tilapia meat prefried for 15 min had higher sensory scores of odor and flavor, whereas the scores of color and texture were high for canned tilapia meat prefried for 10 min.The value of fish for human nutrition lies in the relatively high protein content, good digestibility, and high biological value of fish proteins (Geiger and Borgstrom, 1962).Tilapia are mainly lacustrine fish that are well adapted to enclosed waters. They exhibit many qualities that suit them for culture, including resistance to handling and disease, efficient conversion of low-protein diets, ease of breeding, and high palatability; thus, they are an important human protein source in many tropical and subtropic countries. In Taiwan, tilapia production has surpassed the production of milkfish, and thus tilapia has become the preeminent cultured fish species, with yearly production exceeding 100 000 tons.Various processing procedures must be applied to foods for preservation, quality improvement, and consumer convenience and/or to increase their market value.The purpose of the study was to evaluate the effects of different prefrying times on the nutritional value of canned tilapia meat. MATERIALS AND METHODS Product Preparation.Live commercially harvested tilapia were obtained from the local market. Fish weighed between 700 and 900 g each. After the fish were butchered and rinsed with water, the scales, head, tail, viscera, and central bone were discarded. The remaining tilapia meat was cut into pieces 9 X 2.5 X 1.5 cm and fried in soybean oil (President Food Co.), at a meat to oil ratio of 1:4 (weight) at 180 OC. Frying times were 2,5,10,15, or 20 min. Fresh frying oil was used for each variable frying period. The fried tilapia were cooled and packed in 209 X 409 cans. A total of 150 cans were packed for each treatment, and in each can solid meat were placed with sufficient patching to give a net weight of 90 g. Thirtymilliliter portions of seasoning were then placed on top of the meat, leaving a headspace of about 10 mm. The composition of seasoning per liter of water was sugar, 125 g; salt, 25 g; monosodium glutamate, 25 g; soy sauce, 57 mL; rice wine, 12 mL; and vinegar, 8 mL. All cans were sealed immediately after being exhausted for 15 min. The cans were then stem-retorted at 118 "C for 40 min, allowed to cool under running water, stored at room temperature, and opened 4 weeks after processing. The contents of all 150 cans of each variable were drained thro...

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Section: Resultssupporting

confidence: 85%

Effects of prefrying times on the nutritive value of canned tilapia meat

Shiau¹,

Shue²

1989

J. Agric. Food Chem.

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“…Phenols from the peel may have migrated into the cortex and internal tissues as well. Nitrogenous constituents and minerals in baked potatoes have been observed to migrate from the cortex into the internal tissues (Klein and Mondy, 1981;Ponnampalam and Mondy, 1983).…”

Section: Resultsmentioning

confidence: 99%

Effect of Peeling on Total Phenols, Total Glycoalkaloids, Discoloration and Flavor of Cooked Potatoes

Mondy

Gosselin

1988

Journal of Food Science

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The effect of peeling on the total phenols, total glycoalkaloids (TGA), discoloration, and flavor of 5&8Og sized cooked potatoes was studied. Three methods of cooking were studied; (1) boiling in distilled water;(2) boiling in 16% NaCl solution; and (3) steaming. In all three methods, potatoes cooked without the peel were lower in phenolic and TGA content, discolored less, and were less bitter than potatoes cooked with the peel. During cooking phenols migrated from the peel into both the cortex and internal tissues of the potato. Glycoalkaloids were less mobile than phenols and migrated only into the cortex. The movement of phenols and TGA into the cortex increased both discoloration and bitterness in potatoes cooked with the peel.

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“…The main sources of dietary melanoidins are definitely coffee and bakery products; however other processed foods such as cocoa, 9 malt, 10 roasted barley, 11 black beer, 12 roasted potatoes, 13 roasted pulses and seeds, 14 meat 15 soy sauces, 16 balsamic vinegar, 17 sweet wine, 18 processed tomatoes, 19 also contain melanoidins. Besides being the main dietary source, coffee and bread melanoidins are also representative of the two main typologies of melanoidins.…”

Section: Introductionmentioning

confidence: 99%

Estimation of dietary intake of melanoidins from coffee and bread

2011

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Melanoidins are defined as polymeric high molecular weight, brown-coloured Maillard reaction end-products, containing nitrogen. They escape digestion and pass through the upper gastrointestinal tract and can interact with the different microbial species present in the colon. Major dietary sources of melanoidins are coffee and bread crust. Both coffee and bread crust melanoidins can be fermented by the human hindgut microflora thus sharing some of the properties attributed to dietary fibre. Despite the emerging positive physiological properties of such dietary constituents their intake has not been estimated yet. To this aim melanoidin content in different type of coffee brews, bread and dry biscuits was determined by sequential ultrafiltration and enzymatic digestion. Despite some drawbacks and limiting steps in the calculation, such as the lack of a reference material, an educated guess on the dietary intake of melanoidins has been put forward. Data indicated that the intake of coffee melanoidins ranged between 0.5 to 2.0 g per day for moderate and heavy consumers, respectively. For bread and dry biscuits an intake in the ranges of 1.8-15.0 and 3.2-8.5 g per day has been calculated. These figures suggest that a realistic estimation of melanoidins dietary intake for general population would be close to 10 g per day considering all the possible alimentary sources.

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Effect of Baking and Frying on Nutritive Value of Potatoes. Nitrogenous Constituents

Cited by 9 publications

References 21 publications

Effects of prefrying times on the nutritive value of canned tilapia meat

Effects of prefrying times on the nutritive value of canned tilapia meat

Effect of Peeling on Total Phenols, Total Glycoalkaloids, Discoloration and Flavor of Cooked Potatoes

Estimation of dietary intake of melanoidins from coffee and bread

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