Proximate and mineral composition of industrialized biscuits

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dc.creatorMaria Eliza Assis dos PASSOS
dc.creatorCarolina Ferraz Figueiredo MOREIRA
dc.creatorMaria Teresa Bertoldo PACHECO
dc.creatorIracema TAKASE
dc.creatorMaria Lucia Mendes LOPES
dc.creatorVera Lucia VALENTE-MESQUITA
dc.date2013
dc.date.accessioned2026-07-07T04:19:54Z
dc.descriptionThe aim of this study was to analyze the proximate and mineral composition of 21 types of biscuits. All biscuits showed high fatcontents, significantly different (P< 0.05) from those described on the labels, except for three brands. Insoluble fiber fractionswere predominant in the analyzed samples. Among the 21 biscuits analyzed, 16 showed food label values 20% higher thanthose allowed by law, according to RDC 360, for fat, protein, total fiber, calcium, and sodium levels. This difference reached273% for the sodium content. The calcium content was included only on the label of three samples analyzed, and the valuesdescribed were significantly lower than those obtained analytically. Considering that biscuits are consumed by people of all agegroups and of different socioeconomic levels, the results can contribute to the plans for health policies, such as surveillance ofnutritional labeling, ensuring the reliability of the information provided by the food industry and enabling the identificationof the relationship between dietary factors and the occurrence of non-transmissible chronic diseases.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940116017
dc.identifier.urihttp://hdl.handle.net/123456789/458026
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.33
dc.subjectAgrociencias
dc.titleProximate and mineral composition of industrialized biscuits
dc.typeartículo científico

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