Selected nutritional and biochemical changes during the production of baked and fried arepas

Arepa is an unleavened bread made of corn, kneaded with salt and water, commonly consumed either baked or fried by the Venezuelan population. Their use in specialty restaurants and by Venezuelans living in other countries is on the increase. However, little is known about the nutritional quality of this product, particularly as affected by processing. Arepas are prepared by adding salt and water to corn flour, mixing until a consistent dough is formed, shaping into a flat disc (3–4 in. in diameter) and either baked or fried until golden brown. The baked and fried arepas contained 54.81 and 26.82 percent moisture, 0.74 and 13.26 percent fat, 4.26 and 6.28 percent protein, 1.09 and 2.03 percent ash, 0.83 and 0.85 percent fiber, 38.27 and 48.96 percent carbohydrate and 168.5 and 340.3 kcal/100 g, respectively. Calcium, Cu, K, Mg and Zn increased during processing. Changes in water activity (Aw ) and pH were not significantly pronounced

Economics · Production (economics · Chemistry · Food composition and properties · Microbial Metabolites in Food Biotechnology · Potato Plant Research · Food Science

• Microbiological safety of baked and fried arepas

  Ricardo Alvarez, Ricardo J Alvarez•Ecology of Food and Nutrition•1982

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• Multiple Range and Multiple F Tests

  David B Duncan•Biometrics•1955

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