Fat and salt content of “Bolas de Berlim”: a comparative study
2018
Albuquerque, T.G. | Oliveira, M.B.P.P. | Silva, M.A. | Costa, H.S.
Introduction: Pastry products are widely appreciated by people from all ages, but especially by young people. However, this type of food is usually perceived as a source of fat, especially saturated fat, but also sugar and salt (1). The excessive consumption of these nutrients is linked to an increased risk in the development of chronic diseases, such as obesity, diabetes, cancer and cardiovascular diseases. Furthermore, there is a lack of information concerning the nutritional composition of pastry products, like “Bola de Berlim”. Therefore, in this study the salt and fat content of “Bolas de Berlim” from seven different pastry stores was evaluated.
显示更多 [+] 显示较少 [-]This work was funded by INSA, I.P., under the project “PTranSALT (2012DAN828)” and by European Union (FEDER funds through COMPETE), under the Partnership Agreement PT2020, and National Funds (FCT, Foundation for Science and Technology) through project LAQV/UID/QUI/50006/2013 and NORTE-07-0124-FEDER-000069 – Food Science. T.G. Albuquerque is grateful for PhD fellowship (SFRH/BD/99718/2014) funded by FCT, FSE and MEC.
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