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Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery products

2017-11-15Journal article Restricted access
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dc.contributor.authorAlbuquerque, T.G.
dc.contributor.authorSantos, J.
dc.contributor.authorSilva, M.A.
dc.contributor.authorOliveira, M.B.P.P.
dc.contributor.authorCosta, H.S.
dc.date.accessioned2018-03-07T16:36:19Z
dc.date.available2018-03-07T16:36:19Z
dc.date.issued2017-11-15
dc.description.abstractBakery and pastry products are highly appreciated worldwide. Due to consumer demand, a wide diversity of this type of food is available all over the world. The aim of this study was to evaluate the content of salt, fat and fatty acids in the composition of 91 bakery and pastry products commercialised in Portugal. Moreover, a detailed comparison between commercial and supermarket brands of similar foods, as well as between foods with or without gluten was performed. The obtained results allowed us to conclude that most of the analysed foods have a high percentage of saturated fatty acids. Also, considerable amounts of salt were determined, while the trans fatty acid content in the analysed foods was in general low (<0.5%). Moreover, differences in the salt content higher than 6-fold between brands of the same type of foodstuff were observed, which should be considered at the moment of choice. This fact proves that it is possible to produce similar foods which are healthier with better nutritional quality. Since this type of food is highly appreciated by people of all ages, but mostly by children and young people, it is of utmost importance to implement strategies and establish goals, to improve their nutritional quality.pt_PT
dc.description.sponsorshipThis work has been funded by the National Institute of Health Dr Ricardo Jorge, I.P., under the project PTranSALT (Reference number 2012DAN828). This work was also supported by the project UID/QUI/50006/2013 – POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020. Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC. Joana Santos is thankful for her post-doc research grant from the project Operação NORTE-01-0145-FEDER-000011 – denominada Qualidade e Segurança Alimentar – uma abordagem (nano)tecnológica.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFood Funct. 2017 Nov 15;8(11):4170-4178. doi: 10.1039/c7fo01191a.pt_PT
dc.identifier.doi10.1039/c7fo01191apt_PT
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10400.18/5309
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherRoyal Society of Chemistrypt_PT
dc.relation.publisherversionhttp://pubs.rsc.org/en/Content/ArticleLanding/2017/FO/C7FO01191A#!divAbstractpt_PT
dc.subjectBakery Productspt_PT
dc.subjectSaltpt_PT
dc.subjectSaturated Fatpt_PT
dc.subjectTrans Fatty Acidspt_PT
dc.subjectPastry Productspt_PT
dc.subjectNutritional Qualitypt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleMultivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage4178pt_PT
oaire.citation.issue11pt_PT
oaire.citation.startPage4170pt_PT
oaire.citation.titleFood and Functionpt_PT
oaire.citation.volume8pt_PT
oaire.fundingStream5876
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsembargoedAccesspt_PT
rcaap.typearticlept_PT
relation.isProjectOfPublicationd7883dc7-6335-4f26-8bd0-e2ea4bb07c07
relation.isProjectOfPublication.latestForDiscoveryd7883dc7-6335-4f26-8bd0-e2ea4bb07c07

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