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Objective To investigate aluminum content in commercially available flour products in Minhang District, Shanghai, and to assess the risk of dietary aluminum exposure among permanent residents in Minhang. Methods From 2018 to 2019, a total of 227 samples including fried flour products, steamed flour products, puffed products and baked flour products, were collected in Minhang District to detect the aluminum content. The food frequency table was used to investigate the consumption of flour foods by permanent residents in Minhang District and to assess population dietary aluminum exposure risk. Results The average content of aluminum in 227 kinds of flour products was 31.66 mg/kg, and the exceeding standard rate was 3.96%. The over-standard foods were all fried flour products, and the over-standard rate reached 10.47%. Moreover, the aluminum over standard rate of flour products produced by itinerant vendors and restaurants was significantly higher than that of flour products produced by supermarkets and manufacturers. The average dietary intake of aluminum in Minhang residents was 0.18 mg/kg per week, accounting for 9.03% of the provisional tolerable weekly intake (PTWI). The aluminum exposure of the population with high consumption of foods was 1.4 mg/kg per week, accounting for 69.90% of the PTWI. Among the four types of flour products, fried flour products had the highest contribution rate to aluminum exposure. The daily consumption of fried flour products in males was significantly higher than that in females (P<0.05), and the 18-34 age group was significantly higher than the 60 years old and above group (P<0.05). Conclusion The risk of the average dietary aluminum exposure of flour foods among Minhang residents is relatively low, but people with high consumption of foods would be confronted with increased health risks. It is necessary to strengthen the supervision on the use of aluminum-containing additives in itinerant vendors and restaurants, and actively advocate reducing the frequency and the consumption of fried flour products, thus reduce the exposure to the high risk of dietary aluminum in fried flour products
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Introdução: A doença celíaca é caracterizada como uma enteropatia autoimune, desencadeada pela ingestão do glúten. A adição de partes não convencionais dos vegetais propicia produtos com melhor qualidade nutricional. Diversos nutrientes são encontrados na semente de abóbora, em especial lipídios, proteínas e fibras alimentares. Na casca têm destaque as fibras, ácido ascórbico e cálcio. Objetivo: Desenvolver e avaliar a aceitabilidade sensorial de formulações de pães sem glúten com diferentes teores de farinha da semente de abóbora e farinha da casca de abóbora, bem como determinar a composição físico-química das farinhas. Material e Métodos: Após a elaboração das farinhas, foram preparadas quatro formulações de pães adicionadas de farinha de semente e casca de abóbora. Determinou-se a composição físico-química nas farinhas e foi realizada análise sensorial dos pães com 50 provadores não treinados. Resultados: A farinha de semente de abóbora apresentou maiores teores de lipídios, proteínas e fibras, enquanto maiores teores de umidade, cinzas e carboidratos foram constatados na farinha de casca de abóbora, sendo estatisticamente significativos. De acordo com a análise da composição nutricional dos pães, as formulações adicionadas de farinha de semente apresentaram teores maiores de proteínas, lipídeos e fibras do que as adicionadas com farinha da casca. Na análise de aceitabilidade não houve associação estatística significativa entre as formulações com diferentes percentuais das farinhas. Os pães adicionados com farinha de semente obtiveram melhores resultados no teste de intenção de compra quando comparados aos pães com farinha da casca. Conclusão: As farinhas elaboradas mostram-se viáveis para aplicação em produtos de panificação, pois aumentam a qualidade nutricional dos produtos. Apesar disso, fazem-se necessários ajustes para que a farinha da casca de abóbora tenha melhor aceitação por parte dos consumidores.
Introduction: Celiac disease is characterized as an autoimmune enteropathy, triggered by the ingestion of gluten. The addition of unconventional parts of the vegetables provides products with better nutritional quality. Various nutrients are found in pumpkin seed, especially lipids, proteins and dietary fibers, as well as fiber, ascorbic acid and calcium in the bark. Objective: Develop and evaluate the sensory acceptability of gluten-free bread formulations with different contents of pumpkin seed flour and pumpkin peel flour, as well as determine the physicochemical composition of the flour. Material and Methods: After the flour was prepared, four formulations of breads added were prepared from seed flour and pumpkin peel. The physico-chemical composition in the flours was determined and sensory analysis of the loaves was performed with 50 untrained tasters. Results: Pumpkin seed meal presented higher levels of lipids, proteins and fibers, while higher levels of moisture, ashes and carbohydrates were observed in the pumpkin peel meal, being statistically significant. According to the analysis of the nutritional composition of the breads, the added formulations of the seed meals had higher protein, lipid and fiber contents than those added with rind flour. In the analysis of acceptability, there was no significant statistical association between the formulations with different percentages of the flours. The breads added with seed flour obtained better results in the test of intention to buy when compared to the bread with flour of the bark. Conclusion: The elaborated flours are viable for application in bakery products, as they increase the nutritional products quality. In spite of this, adjustments are necessary so that the flour of the pumpkin peel is better accepted by the consumers.