Proximate and mineral composition of industrialized biscuits

• Autor(a) principal: Passos,Maria Eliza Assis dos
• Data de Publicação: 2013
• Outros Autores: Moreira,Carolina Ferraz Figueiredo, Pacheco,Maria Teresa Bertoldo, Takase,Iracema, Lopes,Maria Lucia Mendes, Valente-Mesquita,Vera Lucia
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200017
• topic: industrialized foods; food-composition databases; nutritional labels

The aim of this study was to analyze the proximate and mineral composition of 21 types of biscuits. All biscuits showed high fat contents, significantly different (P < 0.05) from those described on the labels, except for three brands. Insoluble fiber fractions were predominant in the analyzed samples. Among the 21 biscuits analyzed, 16 showed food label values 20% higher than those allowed by law, according to RDC 360, for fat, protein, total fiber, calcium, and sodium levels. This difference reached 273% for the sodium content. The calcium content was included only on the label of three samples analyzed, and the values described were significantly lower than those obtained analytically. Considering that biscuits are consumed by people of all age groups and of different socioeconomic levels, the results can contribute to the plans for health policies, such as surveillance of nutritional labeling, ensuring the reliability of the information provided by the food industry and enabling the identification of the relationship between dietary factors and the occurrence of non-transmissible chronic diseases.