Composição química de tabletes de caldo de carne: nitrogênio protéico, não-protéico e fenilalanina

Guimarães, Claudia Passos; Marquez, Úrsula Maria Lanfer

doi:10.1590/s0101-20612002000300019

Cited by 3 publications

(4 citation statements)

References 16 publications

(19 reference statements)

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“…All analyzed parameters were higher than the values reported in the Brazilian Table of Food Composition (Núcleo de Estudos e Pesquisas em Alimentação, 2011), with the exception of crude protein and fixed mineral residue contents, whose variations were within the limits recommended in the Table above. Guimarães & Lanfer-Marquez (2002) studied the chemical composition of beef bouillon cubes and found 8.20 and 8.57% of protein, values higher than those found in this study. The low protein content found in the samples, especially A1 (1.68 g/100 g) and A3 (2.39 g/100 g), may be a result of the amount of protein source used in the broth formulation, which is it possible to observe even in the labels, since in this all the ingredients must appear in descending order, of the respective proportion; in the analyzed samples, the beef appeared only from the seventh ingredient, with the salt appearing as the highest concentration component in all the samples.…”

Section: Resultscontrasting

confidence: 65%

Physicochemical characterization and comparison of labels of beef bouillon cubes

et al. 2018

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This study aimed at determining the centesimal composition, the energy value and the sodium content in beef bouillon cubes and compare them with the nutritional information by the manufacturer. Beef bouillon cube samples were collected in supermarkets in of the city of Limoeiro do Norte/CE, and the levels of nutrients were determined by official analysis methods. The physicochemical analyses carried out were moisture, lipids, proteins, fixed mineral residue, total carbohydrates and sodium content. The beef bouillon cubes analyzed showed a low moisture content (3.23 -4.23 g/100 g) and high levels of lipids (19.72 -20.05 g/100 g) and fixed mineral residue (53.24 -57.61 g/100 g). When compared to the data reported on their labels, all the parameters were in smaller amounts than the ones declared in all analyzed brands. The average sodium content found in the samples ranged from 758.5 to 815.5 mg/serving of the product. Considering that the results were based on a portion of broth and that these amounts are related to half a cube of beef bouillon, it becomes quite alarming the amount of sodium available in this type of product, since the food prepared with this ingredient is usually eaten alongside other foods, which also contain sodium in their composition.

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Section: Resultscontrasting

confidence: 65%

Physicochemical characterization and comparison of labels of beef bouillon cubes

et al. 2018

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“…In the other FCTs, the mean percentages were significantly higher, varying from 4.28 AE 0.96% (LPFL-PKU/USA) to 4.83 AE 2.46% (HCNT/Canada) (Table 3a). However, the percentages of 27% Phe in the protein fraction of pumpkin provided by DTU FOOD (Denmark) and of roughly 11% in green pepper provided by HCNT (Canada) and USDA-SR (USA) may be incorrect because they differ greatly the percentages provided by the literature (3-5%) and do need confirmation (Greenfield and Southgate 2003;de Menezes et al 2003). Figure 1d shows the Phe content of 12 type-C vegetables even though not all of them were listed in the international FCTs, resulting in the comparison of a variable number of samples.…”

Section: Resultsmentioning

confidence: 99%

“…The protein contents in the international FCTs were calculated using a conversion factor of 6.25 to transform total N into protein by considering that the protein fraction has a mean nitrogen content of 16%. However, all data from the TCFA/ANVISA Table used a conversion factor of 5.75, which seems to be closest to the actual protein content (Greenfield and Southgate 2003). Therefore, the protein level contents provided by the different tables could only be compared after recalculating all the data using the conversion factor of 5.75.…”

Section: International Food Composition Tablesmentioning

confidence: 99%

“…Food Composition Tables (FCTs) and searchable databases provide information on nutrients, but data about the amino acid content of foods are frequently either unavailable, scarce, or outdated (Pennington 2008;Nalin et al 2010;MacDonald et al 2010;Demirkol et al 2011). This is one of the various factors that may explain the absence of the amino acid profile of fresh fruits and vegetables in several FCTs (Charrondiere et al 2013;Blau et al 2010;Feillet et al 2010a, b;Guimarães andLanfer Marquez 2002, 2005;Greenfield and Southgate 2003;Osmo et al 2008).…”

Section: Introductionmentioning

confidence: 99%

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Table of Phenylalanine Content of Foods: Comparative Analysis of Data Compiled in Food Composition Tables

Araújo¹,

Araújo

Marquez

et al. 2016

JIMD Reports

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Estimativa do teor de fenilalanina em sopas desidratadas instantâneas: importância do nitrogênio de origem não-protéica

Guimarães¹,

Lanfer-Marquez²

2005

Rev. Bras. Cienc. Farm.

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A análise direta de fenilalanina (Phe) em alimentos com reduzidos teores protéicos destinados a pacientes fenilcetonúricos é difícil, demorada e de alto custo. Emprega-se, geralmente, método indireto baseado na análise do teor protéico bruto, considerando que proteínas naturais contêm ao redor de 4% de Phe. Neste trabalho estimou-se a concentração de Phe em 22 amostras de sopas desidratadas instantâneas, considerando-se os teores de N total, N protéico e não-protéico e de glutamato monossódico (GMS), que foram analisados independentemente. A concentração de proteína bruta (N total multiplicado por fator de conversão adequado) variou entre 6,1 e 21,5 g/100 g amostra, apresentando similaridade com os valores protéicos apresentados nos rótulos das sopas. Os teores protéicos reais foram reduzidos e a concentração de Phe calculada a partir desses dados variou entre 51 e 652 mg/100 g amostra. A concentração de GMS nessas amostras foi considerável, sendo que o N proveniente desse realçador de sabor contribuiu com 2,5 a 47,7% do N total. Concluiu-se que, devido à elevada participação de GMS na formulação das sopas, a estimativa de Phe deve ser precedida de extração prévia de substâncias nitrogenadas não protéicas, para evitar superestimação da proteína e, por conseqüência, dos teores de Phe. As sopas desidratadas com os menores teores de Phe podem representar uma diversificação no cardápio para fenilcetonúricos.

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Composição química de tabletes de caldo de carne: nitrogênio protéico, não-protéico e fenilalanina

Cited by 3 publications

References 16 publications

Physicochemical characterization and comparison of labels of beef bouillon cubes

Physicochemical characterization and comparison of labels of beef bouillon cubes

Table of Phenylalanine Content of Foods: Comparative Analysis of Data Compiled in Food Composition Tables

Estimativa do teor de fenilalanina em sopas desidratadas instantâneas: importância do nitrogênio de origem não-protéica

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