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Teor de sal e de gordura em produtos de pastelaria sem glĂșten e/ou sem lactose: contributo para o estudo do panorama portuguĂȘs
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Advisor(s)
Abstract(s)
HĂĄ uma tendĂȘncia crescente, nos Ășltimos anos, por parte dos consumidores,
para adquirirem alimentos sem glĂșten e/ou sem lactose. As alteraçÔes
necessårias à formulação destes alimentos, podem levar a impactos
significativos na qualidade nutricional, nomeadamente no que diz respeito
aos teores em sal e gordura total. Para avaliar esta questĂŁo, foram adquiridos
e analisados 12 produtos de pastelaria, sendo 8 sem glĂșten e 4 sem
glĂșten e sem lactose. O teor de gordura total foi determinado por extração
em Soxhlet com Ă©ter de petrĂłleo, apĂłs hidrĂłlise ĂĄcida. O teor de sal foi
determinado por titulação pelo método de Charpentier-Volhard. Avaliou-
-se também o contributo da ingestão dos alimentos analisados, tendo por
base os valores de referĂȘncia recomendados para os componentes analisados,
e a sua adequação considerando as metas fixadas pela Estratégia
Integrada para a Promoção da Alimentação Saudåvel (EIPAS). O teor de
gordura total nas amostras analisadas variou entre 7,05 e 28,4 g/100 g.
Uma das amostras com o menor teor de gordura, foi aquela em que se
observou o maior teor de sal (1,22 g/100 g). De acordo com a EIPAS,
pretende-se atingir um teor de sal inferior a 0,3 g/100 g. Verificou-se que
entre os alimentos analisados existem produtos que tĂȘm um elevado teor
de gordura e sal, como tal, devem ser tomadas medidas para oferecer opçÔes
mais saudĂĄveis aos consumidores.
In recent years, there has been an increasing trend in the demand for gluten-free and/or lactose-free foods. The changes necessary for the formulation of these foods can have a significant impact on their nutritional quality, in par ticular with regard to salt and fat contents. For this study, 12 pastry products (8 gluten-free, and 4 gluten-free and lactose-free) were purchased and analysed. The total fat content was determined using acid hydrolysis followed by extraction in Soxhlet with petroleum ether, and the salt content was determined by titration using the Charpentier-Volhard method. The contribution of these foods to the daily reference intake of the analysed components and their adequacy based on the goals set by the Integrated Strategy for the Promotion of Healthy Eating (EIPAS) were evaluated. The total fat content in the analysed samples varied between 7.05 and 28.4 g/100 g. One of the samples with the lowest fat content was the one with the highest salt content (1.22 g/100 g). According to EIPAS, it is intended to achieve a salt content of less than 0.3 g/100 g. It was found that among the analysed foods there are products that have a high fat and salt content, therefore measures must be taken to of fer healthier choices to consumers.
In recent years, there has been an increasing trend in the demand for gluten-free and/or lactose-free foods. The changes necessary for the formulation of these foods can have a significant impact on their nutritional quality, in par ticular with regard to salt and fat contents. For this study, 12 pastry products (8 gluten-free, and 4 gluten-free and lactose-free) were purchased and analysed. The total fat content was determined using acid hydrolysis followed by extraction in Soxhlet with petroleum ether, and the salt content was determined by titration using the Charpentier-Volhard method. The contribution of these foods to the daily reference intake of the analysed components and their adequacy based on the goals set by the Integrated Strategy for the Promotion of Healthy Eating (EIPAS) were evaluated. The total fat content in the analysed samples varied between 7.05 and 28.4 g/100 g. One of the samples with the lowest fat content was the one with the highest salt content (1.22 g/100 g). According to EIPAS, it is intended to achieve a salt content of less than 0.3 g/100 g. It was found that among the analysed foods there are products that have a high fat and salt content, therefore measures must be taken to of fer healthier choices to consumers.
Description
Keywords
Sal Gordura Produtos de Pastelaria Sem GlĂșten Sem lactose Composição dos Alimentos Alimentação SaudĂĄvel SaĂșde PĂșblica Portugal
Pedagogical Context
Citation
Boletim Epidemiológico ObservaçÔes. 2019;8(Supl 11):29-32
Publisher
Instituto Nacional de SaĂșde Doutor Ricardo Jorge, IP