Composição nutricional e perfil de ácidos graxos de batatas chips e sanacks extrusados
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Data
2009-07-07
Autores
Oliveira, Marcel de Campos [UNESP]
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
O mercado de chips e snacks, particularmente àqueles obtidos de matéria-primas ricas em amido como banana, mandioca e mandioquinha-salsa, embora não suprem as necessidades diárias do indivíduo, vem ocupando um espaço cada vez maior, especialmente nos centros urbanos. O objetivo deste trabalho foi avaliar a composição nutricional, o perfil de ácidos graxos e as informações nutricionais dos rótulos das amostras de batatas chips e de snacks extrusados. Foram coletadas 10 amostras de batatas chips e 10 amostras de snacks extrusados, obtidas de três lotes diferentes. A análise nutricional, realizada pelos métodos oficiais, constou das determinações de umidade, proteínas, lipídios, cinzas, carboidratos totais, valor energético e sódio, calculado a partir do cloreto de sódio. O perfil de ácidos graxos obtido por cromatografia gasosa, sendo os picos identificados por tempos de retenção com padrões de ésteres metílicos e os resultados calculados e expressos g/100g da amostra. As informações nutricionais dos rótulos de ambos os produtos foram avaliados de acordo com as Resoluções RDC 359/03 e RDC 360/03. análise estatísticas dos resultados indicou que as interações entre marcas e lotes foram significativas para todas as determinações da composição nutricional, tanto as batatas chips como para os snacks extrusados. Os teores de sódio encontrados oscilaram entre 120 a 688 mg/100g para as batatas chips e 372 a 1.328 100g para os snacks extrusados. Os perfis de ácidos graxos determinados nas batatas chips e nos snacks extrusados provenientes de diferentes marcas foram, em média, 39,28 e 22,36% para ácidos graxos saturados, 39,75 e 10,69% para monoinsaturados, 18,62 e 38,18% para poliinsaturados e, 2,34 e 28,78% para trans, respectivamente. Quanto as informações nutricionais dos rótulos, os erros relacionados aos itens obrigatórios mais encontrados...
Junk foods like chips and snacks, which are starches’ sources of raw material, for example, banana, cassava and mandioquinha-salsa, don’t enhance the daily necessity of diary’s individuals, but are lots of consume in large urban centre. The aim of this study was evaluate the nutritional composition, the profile of fatty acids and the label information of samples of potato chips and extruded snacks. It was collected 10 samples of potato chips and extruded snacks from 10 samples, obtained from three different batches. The nutritional analysis was determined by official methods consisted of the determination of moisture, proteins, lipids, ash, total carbohydrates and energy. The analysis of sodium was performed using the determination of sodium chloride. The profile of fatty acids was obtained by gas chromatography and the peaks identified by retention time with standards of methyl esters and the results calculated and expressed as g/100g of the sample. The labels information of both of the products was evaluated according to the DRC 359/03 and 360/03 Resolutions. The statistics’ analysis of the results indicated that the interactions between brands and batches were significant for all determinations of nutritional composition, as for potato chips as for extruded snacks. The sodium levels ranged from 120 to 688 mg/100g for potato chips and from 372 to 1328 mg/100g for extruded snacks. The profiles of fatty acids presented by the potato chips and extruded snacks from different brands were on average 39.28 and 22.36% for saturated fatty acids, 39.75 and 10.69% for monounsaturated, 18.62 and 38.18% for polyunsaturated, and 2.34 and 28.78% for trans, respectively. As label information, the mistakes (errors) related to the compulsory items were on the conversion to kJ, compulsory declaration and declaration of nutrients per serving, for both products. As for the mistakes (errors)... (Complete abstract click electronic access below)
Junk foods like chips and snacks, which are starches’ sources of raw material, for example, banana, cassava and mandioquinha-salsa, don’t enhance the daily necessity of diary’s individuals, but are lots of consume in large urban centre. The aim of this study was evaluate the nutritional composition, the profile of fatty acids and the label information of samples of potato chips and extruded snacks. It was collected 10 samples of potato chips and extruded snacks from 10 samples, obtained from three different batches. The nutritional analysis was determined by official methods consisted of the determination of moisture, proteins, lipids, ash, total carbohydrates and energy. The analysis of sodium was performed using the determination of sodium chloride. The profile of fatty acids was obtained by gas chromatography and the peaks identified by retention time with standards of methyl esters and the results calculated and expressed as g/100g of the sample. The labels information of both of the products was evaluated according to the DRC 359/03 and 360/03 Resolutions. The statistics’ analysis of the results indicated that the interactions between brands and batches were significant for all determinations of nutritional composition, as for potato chips as for extruded snacks. The sodium levels ranged from 120 to 688 mg/100g for potato chips and from 372 to 1328 mg/100g for extruded snacks. The profiles of fatty acids presented by the potato chips and extruded snacks from different brands were on average 39.28 and 22.36% for saturated fatty acids, 39.75 and 10.69% for monounsaturated, 18.62 and 38.18% for polyunsaturated, and 2.34 and 28.78% for trans, respectively. As label information, the mistakes (errors) related to the compulsory items were on the conversion to kJ, compulsory declaration and declaration of nutrients per serving, for both products. As for the mistakes (errors)... (Complete abstract click electronic access below)
Descrição
Palavras-chave
Tecnologia de alimentos, Batata chips - Indústria, Batata chips - Composição, Acidos graxos, Batatas chips - Composição nutricional, Snacks extrusados - Composição nutricional, Rotulagem industrial, Potato chips
Como citar
OLIVEIRA, Marcel de Campos. Composição nutricional e perfil de ácidos graxos de batatas chips e sanacks extrusados. 2009. 87 f. Dissertação (mestrado) - Universidade Estadual Paulista, Instituto de Biociências, Letras e Ciências Exatas, 2009.