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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/95127
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling 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 Técnicas2025-09-29T09:56:45Zoai: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:34982025-09-29 09:56:45.932CONICET 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
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str 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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score 13.069144

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