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Sweet bread products: compliance with the portuguese Integrated Strategy for the Promotion of Healthy Eating (EIPAS)

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dc.contributor.authorRodrigues, H.I.
dc.contributor.authorSilva, M.A.
dc.contributor.authorCosta, H.S.
dc.contributor.authorOliveira, M.B.P.P.
dc.contributor.authorAlbuquerque, T.G.
dc.date.accessioned2021-03-17T12:15:08Z
dc.date.available2021-03-17T12:15:08Z
dc.date.issued2020-11
dc.description.abstractIntroduction: Sweet breads are products widely consumed in Portugal. Being foods rich in fats and salt, their high consumption can compromise a healthy diet, leading to an increase in chronic non-communicable diseases. There are several health promoting strategies that aim to reduce the content of these components to contribute to an improvement in global health. Objectives: To determine the total fat and salt content of milk bread products, and to analyze the compliance of the salt content with the recommendation of the Portuguese Integrated Strategy for the Promotion of Healthy Eating (EIPAS). Methodology: During 2020, 12 sweet bread products were acquired from the major stores in Portugal. Then, total fat content (acid hydrolysis followed by Soxhlet extraction with petroleum ether) and salt content (Charpentier-Volhard titration method) were determined. Main findings: Total fat content varied between 5.0 and 21.3 g/100 g with an average of 12.6 g/100 g. Regarding the salt content and according to EIPAS, it is intended to achieve a content lower than 0.3 g/100 g. In this study 91.7% of the sweet bread products have a salt content higher than 0.3 g/100 g. The average was 0.78 g/100 g and the lowest salt content was 0.29 g/100 g. Conclusion: Sweet bread products have high salt and fat contents, thus evidencing the importance of defining strategies for reformulating these products in order to obtain a gradual and effective reduction in the levels of these nutrients, and contribute to promoting public health.pt_PT
dc.description.sponsorshipThis work was funded by INSA, I.P. under the project “PTranSALT (2012DAN828)” and project UIDB/50006/2020 with funding from FCT/MCTES through national funds.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.18/7520
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.subjectBakerypt_PT
dc.subjectFatpt_PT
dc.subjectMilk Breadpt_PT
dc.subjectSaltpt_PT
dc.subjectPastrypt_PT
dc.subjectEIPASpt_PT
dc.subjectComposição dos Alimentospt_PT
dc.titleSweet bread products: compliance with the portuguese Integrated Strategy for the Promotion of Healthy Eating (EIPAS)pt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.conferencePlace(online)pt_PT
oaire.citation.titleISEKI - Food Quality and Texture in Sustainable Production and Healthy Consumption, 18-19 novembro 2020pt_PT
oaire.fundingStream6817 - DCRRNI ID
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isProjectOfPublicationeccce5f3-585c-46ef-9277-7db5962d45f7
relation.isProjectOfPublication.latestForDiscoveryeccce5f3-585c-46ef-9277-7db5962d45f7

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