MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRON
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , |
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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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 |
_version_ |
1799874816522584064 |