MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRON

Detalhes bibliográficos
Autor(a) principal: Granato, Daniel
Data de Publicação: 2009
Outros Autores: Wiecheteck Piekarski, Flavia Vilas Boas, Ribani, Rosemary Hoffmann
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Tropical (Online)
Texto Completo: https://revistas.ufg.br/pat/article/view/3972
Resumo: One of the most important steps in the improvement of food products quality, in the last 40 years, is represented by food fortification with minerals and essential vitamins, a way to correct a deficiency, to balance the nutritional profile or to restore nutrients lost in the processing. In this context, this work aimed at mineral determination in gluten-free almond or peanut cookies, to verify their potential as a source of essential nutrients. The quantification of iron, magnesium, calcium, copper, zinc, potassium and sodium was carried out via flame atomic absorption spectroscopy and phosphorus was quantified via UV-VIS-spectrophotometry. The data showed that the cookies developed with almond could be considered, for adults, a source of copper and iron and rich in phosphorus and that the ones elaborated with peanuts could be considered rich in phosphorous, magnesium and iron. Both cookies could be considered sources of copper, magnesium, phosphorous and iron, when values are directed to the consumption of children from 4 to 6 years old, showing nutritional potential to celiacs.   KEY-WORDS: Celiac disease; cookies; minerals; iron.
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spelling MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRONCOMPOSIÇÃO MINERAL DE BISCOITOS ELABORADOS A PARTIR DE FARINHAS DE AMÊNDOA OU AMENDOIM ADICIONADAS DE FERROCeliac diseasecookiesmineralsironDoença celíacabiscoitosmineraisferro One of the most important steps in the improvement of food products quality, in the last 40 years, is represented by food fortification with minerals and essential vitamins, a way to correct a deficiency, to balance the nutritional profile or to restore nutrients lost in the processing. In this context, this work aimed at mineral determination in gluten-free almond or peanut cookies, to verify their potential as a source of essential nutrients. The quantification of iron, magnesium, calcium, copper, zinc, potassium and sodium was carried out via flame atomic absorption spectroscopy and phosphorus was quantified via UV-VIS-spectrophotometry. The data showed that the cookies developed with almond could be considered, for adults, a source of copper and iron and rich in phosphorus and that the ones elaborated with peanuts could be considered rich in phosphorous, magnesium and iron. Both cookies could be considered sources of copper, magnesium, phosphorous and iron, when values are directed to the consumption of children from 4 to 6 years old, showing nutritional potential to celiacs.   KEY-WORDS: Celiac disease; cookies; minerals; iron. Um dos mais importantes passos na melhoria da qualidade de produtos alimentícios, nos últimos 40 anos, é representado pela fortificação de alimentos com minerais e vitaminas essenciais, uma maneira de se corrigir uma deficiência, balancear o perfil nutricional ou restaurar nutrientes perdidos no processamento. Neste contexto, este trabalho objetivou a determinação de minerais em biscoitos de amêndoa ou amendoim, destituídos de glúten, para verificar seu potencial como fonte de nutrientes essenciais. A quantificação de ferro, magnésio, cálcio, cobre, zinco, potássio e sódio foi realizada por espectroscopia de absorção atômica e a de fósforo pela técnica de espectrofotometria UV-VIS. Os resultados mostraram, para adultos com idade superior ou igual a 19 anos, que o biscoito elaborado com amêndoa pode ser considerado fonte de cobre e ferro e rico em fósforo e que o de amendoim pode ser considerado rico em fósforo, magnésio e ferro. Ambos os biscoitos podem ser considerados ricos em cobre, magnésio, fósforo e ferro, quando os valores são direcionados ao consumo de crianças de 4 a 6 anos de idade, mostrando potencial nutritivo aos intolerantes ao glúten.   PALAVRAS-CHAVE: Doença celíaca; biscoitos; minerais; ferro.  Escola de Agronomia - Universidade Federal de Goiás2009-05-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresPesquisa Experimentalapplication/pdfhttps://revistas.ufg.br/pat/article/view/3972Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 39, n. 2, Apr./Jun. 2009; 92-97Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 39, n. 2, abr./jun. 2009; 92-97Pesquisa Agropecuária Tropical; v. 39, n. 2, abr./jun. 2009; 92-971983-4063reponame:Pesquisa Agropecuária Tropical (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/pat/article/view/3972/4759Granato, DanielWiecheteck Piekarski, Flavia Vilas BoasRibani, Rosemary Hoffmanninfo:eu-repo/semantics/openAccess2009-06-24T21:50:46Zoai:ojs.revistas.ufg.br:article/3972Revistahttps://revistas.ufg.br/patPUBhttps://revistas.ufg.br/pat/oaiaseleguini.pat@gmail.com||mgoes@agro.ufg.br1983-40631517-6398opendoar:2024-05-21T19:55:37.157139Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRON
COMPOSIÇÃO MINERAL DE BISCOITOS ELABORADOS A PARTIR DE FARINHAS DE AMÊNDOA OU AMENDOIM ADICIONADAS DE FERRO
title MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRON
spellingShingle MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRON
Granato, Daniel
Celiac disease
cookies
minerals
iron
Doença celíaca
biscoitos
minerais
ferro
title_short MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRON
title_full MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRON
title_fullStr MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRON
title_full_unstemmed MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRON
title_sort MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRON
author Granato, Daniel
author_facet Granato, Daniel
Wiecheteck Piekarski, Flavia Vilas Boas
Ribani, Rosemary Hoffmann
author_role author
author2 Wiecheteck Piekarski, Flavia Vilas Boas
Ribani, Rosemary Hoffmann
author2_role author
author
dc.contributor.author.fl_str_mv Granato, Daniel
Wiecheteck Piekarski, Flavia Vilas Boas
Ribani, Rosemary Hoffmann
dc.subject.por.fl_str_mv Celiac disease
cookies
minerals
iron
Doença celíaca
biscoitos
minerais
ferro
topic Celiac disease
cookies
minerals
iron
Doença celíaca
biscoitos
minerais
ferro
description One of the most important steps in the improvement of food products quality, in the last 40 years, is represented by food fortification with minerals and essential vitamins, a way to correct a deficiency, to balance the nutritional profile or to restore nutrients lost in the processing. In this context, this work aimed at mineral determination in gluten-free almond or peanut cookies, to verify their potential as a source of essential nutrients. The quantification of iron, magnesium, calcium, copper, zinc, potassium and sodium was carried out via flame atomic absorption spectroscopy and phosphorus was quantified via UV-VIS-spectrophotometry. The data showed that the cookies developed with almond could be considered, for adults, a source of copper and iron and rich in phosphorus and that the ones elaborated with peanuts could be considered rich in phosphorous, magnesium and iron. Both cookies could be considered sources of copper, magnesium, phosphorous and iron, when values are directed to the consumption of children from 4 to 6 years old, showing nutritional potential to celiacs.   KEY-WORDS: Celiac disease; cookies; minerals; iron.
publishDate 2009
dc.date.none.fl_str_mv 2009-05-19
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado por pares
Pesquisa Experimental
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/pat/article/view/3972
url https://revistas.ufg.br/pat/article/view/3972
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/pat/article/view/3972/4759
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Escola de Agronomia - Universidade Federal de Goiás
publisher.none.fl_str_mv Escola de Agronomia - Universidade Federal de Goiás
dc.source.none.fl_str_mv Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 39, n. 2, Apr./Jun. 2009; 92-97
Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 39, n. 2, abr./jun. 2009; 92-97
Pesquisa Agropecuária Tropical; v. 39, n. 2, abr./jun. 2009; 92-97
1983-4063
reponame:Pesquisa Agropecuária Tropical (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Pesquisa Agropecuária Tropical (Online)
collection Pesquisa Agropecuária Tropical (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv aseleguini.pat@gmail.com||mgoes@agro.ufg.br
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