Advisor(s)
Abstract(s)
The importance of a varied diet for health, preventing disease and/or nutrient deficiency is unquestionable.1 At their base, bread and cereals provide valuable protein and complex carbohydrates (particularly starch and fiber), as well as important B vitamins and iron, and are generally cholesterol-free and rich in essential amino acids. However, the inclusion of vegetables, fruits, and meat in the diet is a common way to enhance it by ensuring the intake of other valuable nutrients.2 Although the consumption of fresh foods is highly recommended, it is often not possible, and canned foods are an option for their replacement, presenting a longer shelf life and being a more economical and accessible option, thus assisting in ensuring the necessary intake of nutrients that should be daily ingested.3
In the present study, two organic canned sprouted wheat products were characterized in terms of nutritional value according to AOAC procedures and chemical composition, namely in free sugars (HPLC-RI). One of the products contained organic sprouted wheat, braised organic sprouted wheat, water, olive oil, black garlic, and salt, and the other contained organic sprouted wheat, braised organic sprouted wheat onion, pumpkin, carrot, red bell pepper, turnip, dehydrated garlic, and vegetable broth (Figure1).
Regarding nutritional value, the distribution of macronutrients was similar in both samples, with carbohydrates standing out, followed by fiber, and proteins and lipids with similar values. The samples also showed high moisture content, with canned wheat and vegetables having the highest content, and the energy value was higher for canned wheat and black garlic. In terms of free sugars, fructose, glucose, sucrose, maltose, and raffinose were identified in both samples, with maltose being the most abundant sugar, and sucrose and fructose showing the lowest contents for canned wheat and black garlic and canned wheat and vegetables, respectively. In conclusion, these organic sprouted wheat preserves showed an important nutritional and chemical composition for the maintenance of a varied and balanced diet, and their inclusion in the diet can help prevent possible nutritional deficiencies
Description
Keywords
Canned products Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology
Pedagogical Context
Citation
Novais, Claudia; Pereira, Carla; Rodriguez, L.Á.; Antón, M.B.; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Wheat-based canned products nutritional properties. In XVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumos. Castelo Branco
Publisher
Sociedade Portuguesa de Química