Stability of Minerals and Inulin in Baked and Fried Foods
Asked by: nudissaya
On: October 29, 2022
Product Type:
Food
Question
What is the heat stability of Zinc, Iron, Calcium, and Inulin when added to dough/batter and subjected to baking (170°C for cookies) or pan-frying (for pancakes)? Will these ingredients remain stable after cooking?
Answer
Regarding the stability of Zinc, Iron, Calcium, and Inulin when baking cookies at 170 C or pan-frying pancakes:
- Zinc, Iron, and Calcium: These are minerals and are generally very stable at high temperatures. They will remain in the food after baking or frying.
- Inulin: This is a carbohydrate (a type of fiber). While it has some heat resistance, prolonged exposure to temperatures like 170 C can cause some degradation, such as hydrolysis into smaller sugars (like fructose). It is unlikely to be completely destroyed, but its structure may be altered.
In summary, the minerals (Zinc, Iron, Calcium) will largely remain stable, while Inulin may undergo some degree of degradation during baking or pan-frying.