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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| Online Access: | https://www.redalyc.org/articulo.oa?id=395940116017 |
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Table of Contents:
- Proximate and mineral composition of industrialized biscuits Maria Eliza Assis dos PASSOS Carolina Ferraz Figueiredo MOREIRA Maria Teresa Bertoldo PACHECO Iracema TAKASE Maria Lucia Mendes LOPES Vera Lucia VALENTE-MESQUITA Agrociencias food nutritional labels Industrialized foods composition databases The aim of this study was to analyze the proximate and mineral composition of 21 types of biscuits. All biscuits showed high fatcontents, significantly different (P< 0.05) from those described on the labels, except for three brands. Insoluble fiber fractionswere predominant in the analyzed samples. Among the 21 biscuits analyzed, 16 showed food label values 20% higher thanthose allowed by law, according to RDC 360, for fat, protein, total fiber, calcium, and sodium levels. This difference reached273% for the sodium content. The calcium content was included only on the label of three samples analyzed, and the valuesdescribed were significantly lower than those obtained analytically. Considering that biscuits are consumed by people of all agegroups and of different socioeconomic levels, the results can contribute to the plans for health policies, such as surveillance ofnutritional labeling, ensuring the reliability of the information provided by the food industry and enabling the identificationof the relationship between dietary factors and the occurrence of non-transmissible chronic diseases. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940116017 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.2 Vol.33