Effect of Sodium Chloride on Acrylamide Formation During Deep-Fat Frying Of Plantain (Musa paradisiaca)

Effect of Sodium Chloride on Acrylamide Formation During Deep-Fat Frying Of Plantain (Musa paradisiaca)

During thermal processing of food, heat-induced chemical changes occur, which can have both beneficial and deleterious effects. Acrylamide is formed during frying, baking or grilling which occur at high temperature. This study compares the effects of 1%, 5% and 10% of sodium chloride on the amount of acrylamide formed in fried ripe and unripe plantain. The plantain was soaked in sodium chloride...
 
Published at Journal of Biological Sciences
Volume 16
Issue 2
Published in 2016
 
 
visit (http://scialert.net/jindex.php?issn=1727-3048)
 
 
Omolola E. OMOTOSHO*, Joy John OMINI, Abiodun H. Adebayoa, and Oluwatosin E. Adedipe
OMOTOSHO Omolola Elizabeth » OMOTOSHO Omolola Elizabeth (Ph.D) had both the Bachelor of Technology (B. Tech., 2000) and Masters of Technology (M. Tech., 2005) in Applied Biochemistry from Federal University of Technology, Akure (FUTA). She had taught in school, worked in pharmaceutical industry and worked as a Laboratory Technologist in Health Centre. She joined the work force of Covenant University since February 22nd,... view full profile
OMOTOSHO Omolola Elizabeth
 
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