Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/1286
Título: Selected traditional foods from Georgia in the frame of BaSeFood project
Autor: Jorjadze, M.
Albuquerque, T.G.
Sanches-Silva, A.
Finglas, P.
Shatberashvili, E.
Kilasonia, Z.
Ebralidze, L.
Dilis, V.
Vasilopoulou, E.
D’Antuono, L.F.
Costa, H.S.
Palavras-chave: Composição dos Alimentos
Nutrição Aplicada
Data: Out-2012
Editora: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Resumo: Introduction. Georgia is a small country in the Caucasus which has a variety of regions, which differ greatly from each other. The Georgian cuisine is specific of the country, but it also contains some influences from other Middle Eastern and European culinary traditions, as well as those of the surrounding Western Asia. The cuisine offers a variety of dishes with various herbs and spices. This study was carried out within BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods) and the aim was to determine the nutritional composition of five traditional foods from Georgia. Material and methods. Five traditional foods: tsiteli doli bread, nettles with walnut sauce, churchkhela, flax oil and wild plum sauce were selected and the nutritional composition was determined. The following components: moisture, ash, total nitrogen (for protein), total fat, individual fatty acids, starch, total sugars and dietary fibre were quantified for each food. Results. The energy value for the analysed traditional foods varied between 193 kJ/46 kcal and 3758 kJ/899 kcal, for wild plum sauce and flax oil, respectively. Nettles with walnut sauce have the highest total protein content (9.56  0.26 g/100 g). Besides the oil, the analysed traditional foods with the highest total fat content were churchkhela and nettles with walnut sauce, mainly due to walnuts which is present in both recipes. Flax oil is mainly composed by unsaturated fatty acids (79.8 g/100 g). The highest starch and total dietary fibre concentrations (41.3  0.16 g/100 g and 8.59  0.34 g/100 g, respectively) were found for Tsiteli doli bread. All results are given per 100 g of edible portion. Conclusions. New data on nutritional composition of Georgian traditional foods will enhance the knowledge base on traditional foods which is necessary for the development of exploitation plans and will be useful for their promotion.
Descrição: Poster publicado em: BaSeFood Newsletter - Special Issue n.º7, October 2012 - Traditional Food International 2012, p. 31. ISBN: 978-88-902152-6-1
Peer review: yes
URI: http://hdl.handle.net/10400.18/1286
Aparece nas colecções:DAN - Posters/abstracts em congressos internacionais

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