Selected nutritional and biochemical changes during the production of baked and fried arepas
1981
Álvarez, Ricardo (Ricardo J)
Extract: Arepa is an unleavened bread made of corn, kneaded with salt and water, either baked or fried and commonly consumed 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% moisture, 0.74 and 13.26% fat, 4.26 and 6.28% protein, 1.09 and 2.03% ash, 0.83 and 0.85% fiber, 38.27 and 48.96% carbohydrate, and 168.5 and 340.3 kcal/100 g, respectively. Calcium, Cu, K, Mg, and Zn increased during processing. Changes in water activity and pH were not significantly pronounced. (author)
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