Resumo

RODRIGUEZ D. L. P., GLORIA CARMENZA; ZULUAGA G., CLAUDIA LILIANA; PUERTA P., LUISA FERNANDA  e  RUIZ A., LINA VANESSA. PHYSICOCHEMICAL PARAMETERS ASSESSMENT IN BANANA FRYING OSMODESHIDRATADO. Rev.Bio.Agro [online]. 2013, vol.11, n.1, pp.123-129. ISSN 1692-3561.

In the present investigation, we studied the effect on the dry matter content and moisture, protein, fat, total sugars, vitamin A, vitamin C, potassium and sodium, has the frying process at an average temperature of 160°C for a time of 5 minutes in fresh Cavendish banana samples and osmotically dehydrated with sucrose solution at 45° Brix and 1,5% sodium chloride (w / w). It was determined that in the osmotically treated banana samples values of moisture content and fat were much lower than for untreated bananas osmotic; contario behavior appearing in the contents of carbohydrates and calories were higher. It is expected that the results presented are of interest to agribusiness at obtaining new banana-based products.

Palavras-chave : Fat Absorption; Osmotic Dehydration; Snack.

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