Deep-fat frying process induces nutritional composition diversity of fried

This paper analyzes the impact of deep-fat frying options on the nutritional profile of fried plantain-based products by using the SAIN, LIM system. 23 nutrients and 4 disqualifying compound including acrylamide were used to calculate SAIN and LIM scores. Experimental data for heat, mass transfers and reactions modeling were from previous studies. The options of the frying were oil type, micronutrient-enrichment or not, thickness of final product, frying temperature and number of baths. Frying turned plantain from neutral food to positive or negative categories as a function of process variables. The most impacting parameters were the oil type (SAIN and LIM scores of crisps varied by 6.5 and 7.5-fold respectively) and product thickness assimilated with the final oil content (LIM scores increased by 5-fold from 6% to 33% final fat content). Acrylamide increased LIM scores by 2 to 11-fold in crisps while the use of oils enriched with b-carotene impacted the SAIN scores by 10-20%. The best trade off process time/nutritional score was obtained for thick products (fat content