Proximal composition and fat type of three popular take‐away meals

Abstract

Random samples of three popular types of take-away meal (fish and chips, chicken chow niein and meat curry) were bought from various outlets in a town in the North of England. They were analysed for protein, sodium and amount and type of fat.The fat content of the fish and chips was very high, and less high in the chow meins and curries. In all three types of meal, the fat was mainly saturated and monounsaturated, although in the fish and chip samples the saturated fraction was particularly high; traditionally they are fried in beef dripping.Although the amount of polyunsaturated fatty acid (PUFA) is lower in products fried in oil, preliminary results from this study suggest that up to half of this may be in the trans-form; this is alleged to be no better than saturated fatty acid in effects on blood cholesterol (Gurr, 1986).The study clearly indicates wide variation in both amount and type of fat within one meal type, and throws serious doubt on the feasibility of impiementing meaningful nutritional labellinghnformation in take-away outlets.The amount of sodium in the Chinese meals was particularly high.

Physicochemical properties and antioxidant activity of Tunisian date palm (Phoenix dactylifera L.) oil as affected by different extraction methods

“…Vitamin C content was determined by application of the 2.6 dichloroindophenol volumetric method (Association of Official Analytical Chemists, 1990). The sample calorific value was estimated (in Kcal) by multiplying the percentage crude protein, crude lipid and carbohydrate by the recommended factor (4, 9 and 4.125 respectively) used in vegetable analysis (Hunt et al, 1987).…”

Chemical Properties of Tiger nut-Soy Milk Extract

“…Vit A = an x C x 100 as w where, W = Weight of sample used an = absorbance of sample as = absorbance of standard e = concentration of standard solution Calorie Determination: Food total energy was estimated using the modified Atwater factor (4 x protein+ 4 x carbohydrate + 9 x fat) (Hunt et al, 1987).…”

Influence of harvest year in the physicochemical properties and antioxidant activity of flaxseed hull oils from Tunisia

“…Vitamin C (Ascorbic acid) content was determined by application of the 2.6 dichloroindophenol volumetric method (Association of Dfficial Analytical Chemists, 1990). The sample calorific value was estimated (in Kcal) by multiplying the percentage crude protein, crude lipid and carbohydrate by the recommended factor (4, 9 and 4.125 respectively) used in vegetable analysis (Hunt et al, 1987). Digestible crude protein was estimated as follows: Digestible crude protein (g) = (protein (g) × 0.96 -4.21) (Barrett and Larkin, 1977).…”