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

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Albuquerque, TG (Author) Other; Santos, J (Author) Other; Silva, MA (Author) Other; Beatriz B P P Oliveira (Author) FFUP; Costa, HS (Author) Other

Journal

Title: Food and Function

Vol. 8

Pages: 4170-4178

ISSN: 2042-6496

Publisher: Royal Society of Chemistry

Indexing

ISI Web of Knowledge - 3 Citations

Scopus - 5 Citations

Other information

Authenticus ID: P-00N-8ZM

DOI: 10.1039/c7fo01191a

Abstract (EN): Bakery 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9