ANALYSIS OF FIBER CONTENT IN BISCUITS, CEREAL BARS, BREAD AND CEREAL
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Uningá (Online) |
Texto Completo: | https://revista.uninga.br/uninga/article/view/3002 |
Resumo: | Food fibers can help preventing intestinal diseases, treating obesity and in the reduction of cardiovascular diseases cases. Because of the benefits of fibers, products that are fiber sources have been created, such as bread, cereal, biscuits and cereal bars. According to the Agency Nacional de Vigilance Sanitary (ANVISA), through the Resolution of the Collegiate Board (RDC) nº 54, from 12 of November, 2012, for a food item be considered a fiber source, it has to contain in its composition 2,5 grams per serving or 3 grams of fibers in 100 ml / 100 g of liquid or solid food. The objective of this study was to analyze and compare the fiber quantities trough the label of these four products that are fiber sources. It was a transversal quantitative study in which were analyzed seven samples of different brands of biscuits, seven of cereal bars, seven of bread and seven of cereals that had their label describing them as fiber sources, 28 products in total. The fiber content described in the label of each product was analyzed and compared with the RDC nº 54 from 2012. The collected data were organized in Microsoft Office Excel sheets. From the 28 product labels, 93% (n=26) were in agreement with the resolution and 7% (n=2) were not of the cereal bar category, not being able to be labeled as fiber sources. It can be concluded that the majority of the products was in agreement with the ANVISA resolution, being able to be labeled as fiber sources. |
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ANALYSIS OF FIBER CONTENT IN BISCUITS, CEREAL BARS, BREAD AND CEREALANÁLISE DO TEOR FIBRA EM BISCOITOS, BARRA DE CEREAIS, PÃES E CEREAIS MATINAIS INDUSTRIALIZADOSAlegaçãoFibras alimentaresRotulagem de alimentosRotulagem de alimentosAllegationFood fibersFood labelingFood labelingFood fibers can help preventing intestinal diseases, treating obesity and in the reduction of cardiovascular diseases cases. Because of the benefits of fibers, products that are fiber sources have been created, such as bread, cereal, biscuits and cereal bars. According to the Agency Nacional de Vigilance Sanitary (ANVISA), through the Resolution of the Collegiate Board (RDC) nº 54, from 12 of November, 2012, for a food item be considered a fiber source, it has to contain in its composition 2,5 grams per serving or 3 grams of fibers in 100 ml / 100 g of liquid or solid food. The objective of this study was to analyze and compare the fiber quantities trough the label of these four products that are fiber sources. It was a transversal quantitative study in which were analyzed seven samples of different brands of biscuits, seven of cereal bars, seven of bread and seven of cereals that had their label describing them as fiber sources, 28 products in total. The fiber content described in the label of each product was analyzed and compared with the RDC nº 54 from 2012. The collected data were organized in Microsoft Office Excel sheets. From the 28 product labels, 93% (n=26) were in agreement with the resolution and 7% (n=2) were not of the cereal bar category, not being able to be labeled as fiber sources. It can be concluded that the majority of the products was in agreement with the ANVISA resolution, being able to be labeled as fiber sources.As fibras alimentares podem auxiliar na prevenção de doenças intestinais, no tratamento de obesidade e na redução dos casos de doenças cardiovasculares. Devido aos benefícios das fibras foram criados os produtos fontes de fibras como pães, cereais matinais, biscoitos e barras de cereais. Segundo a Agência Nacional de Vigilância Sanitária (ANVISA) através da Resolução da Diretoria Colegiada (RDC) nº 54, de 12 de novembro de 2012, para o alimento ser considerado fonte de fibras, ele deve conter na sua composição 2,5 gramas por porção ou 3 gramas de fibras em 100 ml /100 g de alimentos líquidos ou sólidos. Objetivou-se analisar e comparar a quantidade de fibras através do rótulo destes quatros produtos fontes de fibras. Estudo transversal quantitativo no qual foram analisadas sete amostras de marcas diferentes de biscoitos, sete de barras de cereais, sete de pães e sete de cereais matinais que continham a descrição no rótulo como fonte de fibras, totalizando 28 produtos. Foram analisados os teores de fibras descritos no rótulo de cada produto e comparados com a RDC nº 54, 2012. Os dados coletados foram obtidos e organizados em planilhas do programa Microsoft Office Excel. Dos 28 rótulos dos produtos, 93% (n=26) estavam de acordo com a resolução e 7% (n=2) não estavam pertencendo à categoria barra de cereal, não podendo ter alegação em seu rótulo de fonte de fibras. Concluiu-se que a maioria dos produtos estava de acordo com a resolução da ANVISA, podendo apresentar em seu rótulo a alegação de fonte de fibras.Editora Uningá2020-10-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revista.uninga.br/uninga/article/view/300210.46311/2318-0579.57.eUJ3002Revista Uningá; Vol. 57 No. 3 (2020): Revista UNINGÁ; 21-28Revista Uningá; v. 57 n. 3 (2020): Revista UNINGÁ; 21-282318-057910.46311/ru.v57i3reponame:Revista Uningá (Online)instname:Centro Universitário Uningáinstacron:UNINGAporhttps://revista.uninga.br/uninga/article/view/3002/222310.46311/ru.v57i3.3002.g2223Copyright (c) 2020 UNINGÁ JOURNALinfo:eu-repo/semantics/openAccessMartins Bock, FranciniConde, Simara Rufatto2020-10-06T22:11:16Zoai:ojs.revista.uninga.br:article/3002Revistahttps://revista.uninga.br/uninga/indexPUBhttps://revista.uninga.br/uninga/oairevistauninga@uninga.edu.br2318-05792318-0579opendoar:2020-10-06T22:11:16Revista Uningá (Online) - Centro Universitário Uningáfalse |
dc.title.none.fl_str_mv |
ANALYSIS OF FIBER CONTENT IN BISCUITS, CEREAL BARS, BREAD AND CEREAL ANÁLISE DO TEOR FIBRA EM BISCOITOS, BARRA DE CEREAIS, PÃES E CEREAIS MATINAIS INDUSTRIALIZADOS |
title |
ANALYSIS OF FIBER CONTENT IN BISCUITS, CEREAL BARS, BREAD AND CEREAL |
spellingShingle |
ANALYSIS OF FIBER CONTENT IN BISCUITS, CEREAL BARS, BREAD AND CEREAL Martins Bock, Francini Alegação Fibras alimentares Rotulagem de alimentos Rotulagem de alimentos Allegation Food fibers Food labeling Food labeling |
title_short |
ANALYSIS OF FIBER CONTENT IN BISCUITS, CEREAL BARS, BREAD AND CEREAL |
title_full |
ANALYSIS OF FIBER CONTENT IN BISCUITS, CEREAL BARS, BREAD AND CEREAL |
title_fullStr |
ANALYSIS OF FIBER CONTENT IN BISCUITS, CEREAL BARS, BREAD AND CEREAL |
title_full_unstemmed |
ANALYSIS OF FIBER CONTENT IN BISCUITS, CEREAL BARS, BREAD AND CEREAL |
title_sort |
ANALYSIS OF FIBER CONTENT IN BISCUITS, CEREAL BARS, BREAD AND CEREAL |
author |
Martins Bock, Francini |
author_facet |
Martins Bock, Francini Conde, Simara Rufatto |
author_role |
author |
author2 |
Conde, Simara Rufatto |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Martins Bock, Francini Conde, Simara Rufatto |
dc.subject.por.fl_str_mv |
Alegação Fibras alimentares Rotulagem de alimentos Rotulagem de alimentos Allegation Food fibers Food labeling Food labeling |
topic |
Alegação Fibras alimentares Rotulagem de alimentos Rotulagem de alimentos Allegation Food fibers Food labeling Food labeling |
description |
Food fibers can help preventing intestinal diseases, treating obesity and in the reduction of cardiovascular diseases cases. Because of the benefits of fibers, products that are fiber sources have been created, such as bread, cereal, biscuits and cereal bars. According to the Agency Nacional de Vigilance Sanitary (ANVISA), through the Resolution of the Collegiate Board (RDC) nº 54, from 12 of November, 2012, for a food item be considered a fiber source, it has to contain in its composition 2,5 grams per serving or 3 grams of fibers in 100 ml / 100 g of liquid or solid food. The objective of this study was to analyze and compare the fiber quantities trough the label of these four products that are fiber sources. It was a transversal quantitative study in which were analyzed seven samples of different brands of biscuits, seven of cereal bars, seven of bread and seven of cereals that had their label describing them as fiber sources, 28 products in total. The fiber content described in the label of each product was analyzed and compared with the RDC nº 54 from 2012. The collected data were organized in Microsoft Office Excel sheets. From the 28 product labels, 93% (n=26) were in agreement with the resolution and 7% (n=2) were not of the cereal bar category, not being able to be labeled as fiber sources. It can be concluded that the majority of the products was in agreement with the ANVISA resolution, being able to be labeled as fiber sources. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-10-06 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://revista.uninga.br/uninga/article/view/3002 10.46311/2318-0579.57.eUJ3002 |
url |
https://revista.uninga.br/uninga/article/view/3002 |
identifier_str_mv |
10.46311/2318-0579.57.eUJ3002 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://revista.uninga.br/uninga/article/view/3002/2223 10.46311/ru.v57i3.3002.g2223 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2020 UNINGÁ JOURNAL info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2020 UNINGÁ JOURNAL |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Editora Uningá |
publisher.none.fl_str_mv |
Editora Uningá |
dc.source.none.fl_str_mv |
Revista Uningá; Vol. 57 No. 3 (2020): Revista UNINGÁ; 21-28 Revista Uningá; v. 57 n. 3 (2020): Revista UNINGÁ; 21-28 2318-0579 10.46311/ru.v57i3 reponame:Revista Uningá (Online) instname:Centro Universitário Uningá instacron:UNINGA |
instname_str |
Centro Universitário Uningá |
instacron_str |
UNINGA |
institution |
UNINGA |
reponame_str |
Revista Uningá (Online) |
collection |
Revista Uningá (Online) |
repository.name.fl_str_mv |
Revista Uningá (Online) - Centro Universitário Uningá |
repository.mail.fl_str_mv |
revistauninga@uninga.edu.br |
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1797042166024896512 |