Nutritional evaluation of pulse spreads in comparison to nutrient recommendations
2014
Kirse, A., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Karklina, D., Latvia Univ. of Agriculture, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology
Non-dairy and reduced fat/calorie spreads are becoming important for health conscious people; as well as increasing consumer choice, animal product alternatives have the potential to contribute to overall public health. Pulses and pulse products are primarily popular among vegetarian and health conscious consumers and could benefit people struggling with dietary changes. Therefore, the aim of this research was to analyse and collate nutritional values of four commercially available pulse (chick peas or soy) spreads and one newly developed pulse (bean) spread in comparison to recommended daily allowance (RDA) of nutrients for adolescents and adults. Bean spread was made of ground rehydrated cooked seeds of beans, to which salt, spices and other ingredients were added. Macronutrients were determined according to standard methods. Nutritional values of commercially available pulse spreads were given according to product label information. The results show that there are significant nutritional differences among the tested pulse spreads (p is less than 0.05). A serving (100 g) of pulse spreads covers 5.2 – 9.8% protein, 3.8 – 32.2% fat, 1.5 – 3.8% carbohydrates and 3.4 – 14.0% energy of RDA for adolescents while 6.9 – 12.0% protein, 5.7 – 46.8% fat, 1.7 – 4.1% carbohydrates and 4.2 – 16.8% energy of RDA is covered for adults. A serving of pulse spreads covers the least of RDA for male adolescents and the most for female adults out of the four groups. Even though pulses are considered a good source of B vitamins, pulse spreads are low in all but folic acid. Solely the new bean spread also contains significant amount of thiamine.
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