Comparison of proximate, mineral and vitamin composition of common Brazilian and US foods

Nutritional composition of Annona crassiflora pulp and acceptability of bakery products prepared with its flour

“…Additionally, the values found for ash were higher than the A. crassiflora pulp cited in the literature (ROESLER et al, 2007a; ALMEIDA, AGOSTINI-COSTA; SILVA et al, 2008), and conventional bakery flours (wheat and oat) (PADOVANI et al, 2007). The flour also showed significant levels of minerals, as observed in Table 3.…”

“…A. crassiflora studied by Almeida, Agostini-Costa and Silva (2008) In this way, the consumption of copper and zinc is essential to maintain enzymatic activities in the body (BUZADŽIĆ et al, 2002). Oat in the USA contains amounts of zinc close to that found in ACF, but the values of copper is the opposite (PADOVANI et al, 2007). The consumption (100 g day ).…”

“…Common flours used in bakery products possess different amounts of fat; the value found in ACF is among those verified to wheat and oat flour used in Brazil and USA (PADOVANI et al, 2007). In addition, the fatty acid profile The consumption of 100g day -1 of ACF would contribute 8.87% phosphorus needs of an adult (INSTITUTE..., 1997).…”

“…The amount of potassium is also higher than those found in oat and wheat flours (PADOVANI et al, 2007). Thus, ACF could be considered a great source of potassium: 100g ACF would supply 15.85% daily needs of an adult (INSTITUTE..., 2004).…”

“…However, compared with conventional flours, the ACF showed high values of total dietary fibers (PADOVANI et al (2007). Regarding the type of fibers, the A. crassiflora flour showed significant amounts, especially about the insoluble fraction.…”