Sodium and salt content of Portuguese rolls produced in a city of southern Brazil: a comparison of laboratory analysis, food labelling and nutrition standards

Bernardo G. L.; Inoue T. B.; Hofelmann D. A.; Feldman C. H.; Veiros M. B.

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Sodium and salt content of Portuguese rolls produced in a city of southern Brazil: a comparison of laboratory analysis, food labelling and nutrition standards

机译：葡萄牙卷的钠和盐含量在巴西市南部生产的葡萄牙卷：实验室分析，食品标签和营养标准的比较

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摘要

Objective: To analyse the Na content of bread by comparing the amount of salt and Na among the label, laboratory analysis and international guidelines.

机译：目的：通过比较标签、实验室分析和国际指南中的盐和钠含量，分析面包中的钠含量。

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来源
《Public Health Nutrition》 |2021年第8期|共8页
作者
Bernardo G. L.; Inoue T. B.; Hofelmann D. A.; Feldman C. H.; Veiros M. B.;
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作者单位

Fed Univ Santa Catarina UFSC Dept Nutr Nutr Postgraduate Program Nutr Foodserv Res Ctr NUPPRE BR-88040900 Florianopolis SC Brazil;

Nutr Foodserv Res Ctr NUPPRE UFSC Florianopolis SC Brazil;

Univ Fed Parana Dept Nutr Food &

Nutr Postgrad Program Publ Hlth Postgrad Program Curitiba PR Brazil;

Montclair State Univ MSU Dept Nutr &

Food Studies Coll Educ &

Human Serv Montclair NJ USA;

Fed Univ Santa Catarina UFSC Dept Nutr Nutr Postgraduate Program Nutr Foodserv Res Ctr NUPPRE BR-88040900 Florianopolis SC Brazil;

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原文格式 PDF
正文语种 eng
中图分类预防医学、卫生学;
关键词
Bread rolls; Sodium chloride; Laboratory analysis; Salt reduction; Food labelling;

机译：面包卷;氯化钠;实验室分析;减少盐;食物标签;

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10. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
11. Public Response to Labeling of the Sodium Content of Foods [R] . Heimbach, J. T. 1983

机译：公众对食品中钠含量标签的回应

Sodium and salt content of Portuguese rolls produced in a city of southern Brazil: a comparison of laboratory analysis, food labelling and nutrition standards

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