Composição em nutrientes e valor energético de pratos tradicionais de Goiás, Brasil
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Data
2003-12
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Resumo
COMPOSITION IN NUTRIENTS AND ENERGETIC VALUE OF TRADITIONAL DISHES FROM GOIÁS, BRAZIL. A study of chemical composition
of sixteen traditional standardized dishes from Goiás, Brazil, was conducted, according to the way they are usually prepared in the
region. The chemical composition was determined by direct analysis and estimated by tables of food composition (indirect analysis).
Energy values was verified above 100kcal/100g and low concentrations of alimentary fiber in all of the processed foods (except for
“guariroba ao molho” and “pequi refogado”), as well as significant contents of protein (6.3 to 10.0%) and lipids (6.5 to 18.8%) in the sweet
dishes studied. The differences among the values obtained by direct analysis and by indirect analysis were between 0.4 to 154.4%. The
results of this study reinforce the need of direct analysis of the chemical composition of processed foods, above all those typically
regional, to obtain more reliable evaluation of the alimentary consumption.
Descrição
Palavras-chave
Alimento, Alimento processado, Nutriente, Composição química, Prato tradicional, Food, Processed food, Nutrient, Traditional dish, Chemical composition
Citação
SILVA, Mara Reis; SILVA, Maria Sebastiana; SILVA, Priscilla R. M.; OLIVEIRA, Amanda G.; AMADOR, Ana Cristina Chaves; NAVES, Maria Margareth V. Composição em nutrientes e valor energético de pratos tradicionais de Goiás, Brasil. Ciência e Tecnologia de Alimentos, Campinas, v. 23, supl., p. 140-145, 2003.