Proximate and mineral composition of industrialized biscuits

Proximate and mineral composition of industrialized biscuits

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The aim of this study was to analyze the proximate and mineral composition of 21 types of biscuits. All biscuits showed high fat contents, significantly different (P < 0.05) from those described on the labels, except for three brands. Insoluble fiber fractions were predominant in the analyzed sam...

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Bibliographic Details
Main Authors: Maria Eliza Assis dos Passos, Carolina Ferraz Figueiredo Moreira, Maria Teresa Bertoldo Pacheco, Iracema Takase, Maria Lucia Mendes Lopes, Vera Lucia Valente-Mesquita
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-06-01
Series:Food Science and Technology
Subjects:
industrialized foods
food-composition databases
nutritional labels
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200017

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200017

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