Nutritional profile and mineral dializability from social foods
DOI:
https://doi.org/10.14306/renhyd.17.1.2Keywords:
Social Food, mineral bioaccesibility, protein digestibility, nutritional profileAbstract
Introduction: the aims were to assess the composition, protein digestibility (PD) and bioaccesibility of Fe, Zn and Ca (before and after cooking) of Social Foods (SF).
Material and Methods: four SF were analyzed. The composition was determined according to AOAC (2000). Mineral bioaccesibility was estimated by the percentage of dialysated mineral after a digestion process that simulates gastrointestinal processes. Potential contribution (PC) of each mineral was established as the product of its concentration and dialyzability. The PD was determined by enzymatic digestion by measuring the increase of non-protein nitrogen.
Results: the SF composition was as follows: proteins: 11.53-24.67g/100g; fat: 4.31-8.46g/100g; ash: 2.95-3.66g/100g; dietary fiber: 0.6-4g/100g; carbohydrates: 49.38-60.37g/100g; energy: 366.05-389.38Kcal/100g; Fe: 28.91-60.41mg/kg; Zn: 5.99-33.08mg/Kg; Ca: 1127.69-417.39mg/kg; Na: 2517.21-13217.50mg/Kg. The PD ranged from 58 to 92%. Cooked foods presented a Fe and Zn bioaccesibility lesser than raw foods, which can be attributed in the case of Fe to the loss of ascorbic acid occurring during cooking process, and for Zn to the interaction of Zn with food matrix components that hinder its release during the digestive process. According to PC, the FSI cover between 10-26%, 6-8% and 2-34% of Fe, Ca and Zn requirements, respectively.
Conclusions: Social Foods have a good nutritional balance. Mineral bioaccesibility was very good and was reduced slightly by cooking.
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