Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/1287
Título: Selected traditional foods from Romania in the frame of BaSeFood project
Autor: Costea, C.
Sanches-Silva, A.
Albuquerque, T.G.
Finglas, P.
Vasile, A.
Tampu, D.
Vasilopoulou, E.
Trichopoulou, A.
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. Romania has an old tradition in different dishes that suffered outstanding influences along the time from: a) developed countries cuisines and experiments - French, Prussian; b) invading people (Ottomans), c) neighbourhoods related - Serbian, Hungarian, Ukrainian. Despite the strong influences, national food still maintained its own character. This work aims to determine the nutritional composition of five traditional foods from Romania that have been prioritised in the frame of the BaSeFood project (Sustainable Exploitation of Bioactive Components Black Sea Area traditional foods). Material and methods. Five traditional foods: cornmeal mush, nettle sour soup, plums jam, herbal dish and elderberry soft drink 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 Romanian traditional foods varied between 99 kJ/24 kcal for elderberry soft drink and 732 kJ/175 kcal for plums jam. The food with the highest available carbohydrates content was plums jam with 40.1 ± 0.40 g/100 g. Among the analysed traditional foods, total fat varied between 0.237 and 3.58 g/100 g, while total protein ranged from 0.903 to 1.99 g/100 g, with the exception of elderberry soft drink, which does not contain these nutrients. Herbal dish presented the highest content of total dietary fibre (3.48 ± 0.26 g/100 g), followed by plums jam with 3.30 ± 0.14 g/100 g. All results are given per 100 g of edible portion. Conclusions. This study provided new data on nutritional composition of five traditional foods from Romania, in order to preserve and promote these foods.
Descrição: Poster publicado em: BaSeFood Newsletter - Special Issue n.º7, October 2012 - Traditional Food International 2012, p. 22. ISBN: 978-88-902152-6-1
Peer review: yes
URI: http://hdl.handle.net/10400.18/1287
Aparece nas colecções:DAN - Posters/abstracts em congressos internacionais

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