ABSTRACT
Establishing good eating habits in childhood is quite important for proper growth and development. Vegetables such as the ora-pro-nóbis (an unconventional vegetable, known in English speaking countries as Barbados Goosenberry, scientific name Pereskia aculeata Miller) have leaves that are rich in proteins, fibers and minerals, such as iron. These nutrients can contribute to improving child food products. In order to improve the nutritional value of commercial chocolate cake premixes, in natura ora-pro-nóbis leaves were added at ratios of 0 (standard), 10, 20, 30 and 40% leaf weight per batter weight, which were covered with chocolate icing. Moisture, ashes, lipids, proteins, crude fiber, carbohydrates and total caloric content (TCC) were analyzed in the elaborated formulations. The cakes with green leaves of ora-pro-nóbis are technologically viable up to 40% of leaf inclusion. The results showed a significant increase in water retention, crude fiber content and decrease in total caloric content (TCC) in cakes to which ora-pro-nóbis leaves were added. Lipid content was not affected by treatments.
O estabelecimento de uma boa alimentação na infância é de suma importância para o crescimento e desenvolvimento adequados. Vegetais como a ora-pro-nóbis (hortaliça não convencional) que possuem em suas folhas proteínas, fibras e minerais como o ferro, podem contribuir para melhorar a alimentação infantil. Com objetivo de melhorar o valor nutricional de pré-misturas comerciais de bolo, foram adicionadas folhas de ora-pro-nóbis in natura na proporção de 0 (padrão), 10, 20, 30 e 40% de folhas em relação a massa de sólidos pré-formulada para elaboração do bolo de sabor chocolate, com cobertura de chocolate tipo brigadeiro. Foram realizadas análises de umidade, cinzas, lipídeos, proteínas, fibra bruta e determinados os teores de carboidratos e valor calórico total (VCT) nas formulações elaboradas. Os bolos elaborados com folhas de ora-pro-nóbis in natura são viáveis do ponto de vista tecnológico, até 40% de inclusão de folhas. Os resultados revelaram um aumento significativo na retenção de água, no teor de fibra bruta e diminuição do valor calórico total (VCT) nos bolos adicionados de folhas de ora-pro-nóbis. Não houve influência dos tratamentos sobre o conteúdo de lipídeos.
Subject(s)
Vegetables , Child NutritionABSTRACT
OBJECTIVE To investigate trans-fatty acids (TFA)contents in bakery food and assess TFA intake via bakery food and its energy contribution in Beijing and Guangzhou city.METHODS Bak-ery food sa mples were collected in 201 1 ,standard GC-method were used to determine TFA content,da-ta of TFA content were analyzed by t-test to evaluate for statistically significant differences.Si mple distri-bution model(determinative risk assess ment)of TFA intake was used to calculate individual TFA intake per day(g·d -1 ,% of total energy)in different populations(grouped by ages).RESULTS Average TFA content was ranging fro m 0.01 to 0.83 g /100 g sa mple in various kinds of bakery food.TFA con-tents were equal to or lower than 0.3 g /100 g in 77.1 % of biscuits,71 .8% of bread,67.0% of pas-tries.Wafer biscuit,sandwich biscuit,puff,cake,and croissants had higher TFA contents than others, and the level was 0.65 -0.83 g /100 g sa mple.TFA content in sandwich biscuit and pie decreased sig-nificantly after 2007.Average TFA intake via bakery food was 0.049 g·d -1 in Beijing and Guangzhou city,energy contribution was 0.027% which was far below the WHO reco mmended level (1 %). Population that are 3 to 6 years old had highest TFA intake and the TFA energy contribution was 0.041 %.CONCLUSION Most of bakery products in China contained low levels of TFA;consequently, health risk caused by TFA intake in Beijing and Guangzhou was unlikely to be a concerned.However, so me type of bakery foods had higher TFA contents which could be of greater concerned for risk management.