Nutrient retention factors of deep-fried milanesas
- Autores
- Juárez, María Daniela; Alfaro, M.E.; Samman, Norma Cristina
- Año de publicación
- 2004
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Milanesa is a typical food in Argentina, which consists of beef that is first soaked in crude whisked eggs and then covered with breadcrumbs. The aim of this work was to determine the retention factors for protein, fat, ash and total dietary fiber (TDF), as well as those for Fe, Cu, Ca, Mg and Zn of deep-fried milanesas. The analyses were carried out according to AOAC official methods, except for fat, that was extracted according to the Bligh and Dyer method. Minerals were determined by atomic absorption spectrophotometry after hydrolysis in sulfuric/nitric acids. Three batches of ten milanesas were deep-fried at 180°C for 1 min per 100 g of product in partially hydrogenated soybean oil. The nutrient retention factors were 1.01, 3.70, 0.78 and 1.39 for protein, fat, ash and TDF, respectively. Retention factors for the minerals were 0.87, 0.97, 0.75, 0.87 and 0.97 for Fe, Cu, Zn, Mg and Ca, respectively.
Fil: Juárez, María Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
Fil: Alfaro, M.E.. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina
Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina - Materia
-
DEEP-FRYING
MILANESA
NUTRIENT RETENTION FACTORS - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/95127
Ver los metadatos del registro completo
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Nutrient retention factors of deep-fried milanesasJuárez, María DanielaAlfaro, M.E.Samman, Norma CristinaDEEP-FRYINGMILANESANUTRIENT RETENTION FACTORShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Milanesa is a typical food in Argentina, which consists of beef that is first soaked in crude whisked eggs and then covered with breadcrumbs. The aim of this work was to determine the retention factors for protein, fat, ash and total dietary fiber (TDF), as well as those for Fe, Cu, Ca, Mg and Zn of deep-fried milanesas. The analyses were carried out according to AOAC official methods, except for fat, that was extracted according to the Bligh and Dyer method. Minerals were determined by atomic absorption spectrophotometry after hydrolysis in sulfuric/nitric acids. Three batches of ten milanesas were deep-fried at 180°C for 1 min per 100 g of product in partially hydrogenated soybean oil. The nutrient retention factors were 1.01, 3.70, 0.78 and 1.39 for protein, fat, ash and TDF, respectively. Retention factors for the minerals were 0.87, 0.97, 0.75, 0.87 and 0.97 for Fe, Cu, Zn, Mg and Ca, respectively.Fil: Juárez, María Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Alfaro, M.E.. Universidad Nacional de Jujuy. Facultad de Ingeniería; ArgentinaFil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaAcademic Press Inc Elsevier Science2004-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/95127Juárez, María Daniela; Alfaro, M.E.; Samman, Norma Cristina; Nutrient retention factors of deep-fried milanesas; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 17; 1; 12-2004; 119-1240889-1575CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0889-1575(03)00096-6info:eu-repo/semantics/altIdentifier/url/sciencedirect.com/science/article/pii/S0889157503000966info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:54:58Zoai:ri.conicet.gov.ar:11336/95127instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:54:58.229CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Nutrient retention factors of deep-fried milanesas |
title |
Nutrient retention factors of deep-fried milanesas |
spellingShingle |
Nutrient retention factors of deep-fried milanesas Juárez, María Daniela DEEP-FRYING MILANESA NUTRIENT RETENTION FACTORS |
title_short |
Nutrient retention factors of deep-fried milanesas |
title_full |
Nutrient retention factors of deep-fried milanesas |
title_fullStr |
Nutrient retention factors of deep-fried milanesas |
title_full_unstemmed |
Nutrient retention factors of deep-fried milanesas |
title_sort |
Nutrient retention factors of deep-fried milanesas |
dc.creator.none.fl_str_mv |
Juárez, María Daniela Alfaro, M.E. Samman, Norma Cristina |
author |
Juárez, María Daniela |
author_facet |
Juárez, María Daniela Alfaro, M.E. Samman, Norma Cristina |
author_role |
author |
author2 |
Alfaro, M.E. Samman, Norma Cristina |
author2_role |
author author |
dc.subject.none.fl_str_mv |
DEEP-FRYING MILANESA NUTRIENT RETENTION FACTORS |
topic |
DEEP-FRYING MILANESA NUTRIENT RETENTION FACTORS |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
Milanesa is a typical food in Argentina, which consists of beef that is first soaked in crude whisked eggs and then covered with breadcrumbs. The aim of this work was to determine the retention factors for protein, fat, ash and total dietary fiber (TDF), as well as those for Fe, Cu, Ca, Mg and Zn of deep-fried milanesas. The analyses were carried out according to AOAC official methods, except for fat, that was extracted according to the Bligh and Dyer method. Minerals were determined by atomic absorption spectrophotometry after hydrolysis in sulfuric/nitric acids. Three batches of ten milanesas were deep-fried at 180°C for 1 min per 100 g of product in partially hydrogenated soybean oil. The nutrient retention factors were 1.01, 3.70, 0.78 and 1.39 for protein, fat, ash and TDF, respectively. Retention factors for the minerals were 0.87, 0.97, 0.75, 0.87 and 0.97 for Fe, Cu, Zn, Mg and Ca, respectively. Fil: Juárez, María Daniela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina Fil: Alfaro, M.E.. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina Fil: Samman, Norma Cristina. Universidad Nacional de Jujuy. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina |
description |
Milanesa is a typical food in Argentina, which consists of beef that is first soaked in crude whisked eggs and then covered with breadcrumbs. The aim of this work was to determine the retention factors for protein, fat, ash and total dietary fiber (TDF), as well as those for Fe, Cu, Ca, Mg and Zn of deep-fried milanesas. The analyses were carried out according to AOAC official methods, except for fat, that was extracted according to the Bligh and Dyer method. Minerals were determined by atomic absorption spectrophotometry after hydrolysis in sulfuric/nitric acids. Three batches of ten milanesas were deep-fried at 180°C for 1 min per 100 g of product in partially hydrogenated soybean oil. The nutrient retention factors were 1.01, 3.70, 0.78 and 1.39 for protein, fat, ash and TDF, respectively. Retention factors for the minerals were 0.87, 0.97, 0.75, 0.87 and 0.97 for Fe, Cu, Zn, Mg and Ca, respectively. |
publishDate |
2004 |
dc.date.none.fl_str_mv |
2004-12 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/95127 Juárez, María Daniela; Alfaro, M.E.; Samman, Norma Cristina; Nutrient retention factors of deep-fried milanesas; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 17; 1; 12-2004; 119-124 0889-1575 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/95127 |
identifier_str_mv |
Juárez, María Daniela; Alfaro, M.E.; Samman, Norma Cristina; Nutrient retention factors of deep-fried milanesas; Academic Press Inc Elsevier Science; Journal of Food Composition and Analysis; 17; 1; 12-2004; 119-124 0889-1575 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1016/S0889-1575(03)00096-6 info:eu-repo/semantics/altIdentifier/url/sciencedirect.com/science/article/pii/S0889157503000966 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Academic Press Inc Elsevier Science |
publisher.none.fl_str_mv |
Academic Press Inc Elsevier Science |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
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CONICET Digital (CONICET) |
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CONICET Digital (CONICET) |
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Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
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