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Wheat-based canned products nutritional properties

2022Conference object Open access
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dc.contributor.authorNovais, Cláudia
dc.contributor.authorPereira, Carla
dc.contributor.authorRodriguez, L.Á.
dc.contributor.authorAntón, M.B.
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2023-03-16T12:09:04Z
dc.date.available2023-03-16T12:09:04Z
dc.date.issued2022
dc.description.abstractThe 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 deficienciespt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES to CIMO (UIDB/00690/2020); national funding by FCT, P.I., through the institutional scientific employment program contract for C. Pereira and L. Barros contracts and C. Novais PhD grant (2021.05369.BD).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationNovais, 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 Brancopt_PT
dc.identifier.isbn978-989-8124-36-4
dc.identifier.urihttp://hdl.handle.net/10198/27783
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherSociedade Portuguesa de Químicapt_PT
dc.relationMountain Research Center
dc.relationDUAL - Dual function hybrid molecules as the next generation of sustainable bio-based additives
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectCanned productspt_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Chemical engineering::Food technologypt_PT
dc.titleWheat-based canned products nutritional propertiespt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Center
oaire.awardTitleDUAL - Dual function hybrid molecules as the next generation of sustainable bio-based additives
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//2021.05369.BD/PT
oaire.citation.conferencePlaceCastelo Brancopt_PT
oaire.citation.endPage94pt_PT
oaire.citation.startPage94pt_PT
oaire.citation.titleXVI Encontro de Química dos Alimentos - Bio-Sustentabilidade e Bio-Segurança Alimentar, Inovação e Qualidade Alimentar: Livro de Resumospt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameNovais
person.familyNamePereira
person.familyNameFerreira
person.familyNameBarros
person.givenNameCláudia
person.givenNameCarla
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
person.identifier144781
person.identifier469085
person.identifier.ciencia-id3215-1A69-9471
person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0003-0748-5082
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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