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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Nutrition claims for functional guava mousses produced with milk fat substitution by inulin and/or whey protein concentrate based on heterogeneous food legislations

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Author(s):
Komatsu, Tiemy R. [1] ; Buriti, Flavia C. A. [1, 2] ; da Silva, Roberta C. [1] ; Lobo, Alexandre R. [3] ; Colli, Celia [3] ; Gioielli, Luiz A. [1] ; Saad, Susana M. I. [1]
Total Authors: 7
Affiliation:
[1] Univ Sao Paulo, Dept Biochem & Pharmaceut Technol, Fac Pharmaceut Sci, BR-05508000 Sao Paulo - Brazil
[2] Brazilian Agr Res Corp, Embrapa Goats & Sheep, BR-62010970 Sobral, CE - Brazil
[3] Univ Sao Paulo, Dept Food & Expt Nutr, Fac Pharmaceut Sci, BR-05508000 Sao Paulo - Brazil
Total Affiliations: 3
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 50, n. 2, p. 755-765, MAR 2013.
Web of Science Citations: 14
Abstract

Functional guava mousses were prepared with inulin (I) and whey protein concentrate (WPC), in different combinations, with the purpose of partially or totally substituting their milk fat (MF) content, using a simplex-centroid design. In order to verify the adequacy of mousses to comply the standards for the nutrient content and nutrient comparative claims, their composition and energy values were compared with the food legislation adopted currently in Brazil, the European Union (E.U.), and the United States (U.S.), besides the new proposal for the Brazilian standards. Most of the formulations, especially I, WPC, I + WPC, and MF + I + WPC, and except for MF + WPC, were able to fulfil the requisites for receiving the ``low{''} (nutrient content) and ``reduced{''} (comparative) claims for total and saturated fat. Also, products with inulin could achieve the requisites for the ``high{''} claim for dietary fibre. Nonetheless, important differences between the legislations for achieving some claims were noted, especially when the serving portion was used as standard instead of 100 g. This would require some attention by regulatory authorities, once the possibility of manufacturers to reduce or to increase the products' serving portions up to achieve a claim, misunderstanding the consumer, may exist. (C) 2012 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 09/07160-8 - A study on iron metabolism in rats fed inulin-type fructans: assessment of the expression of proteins involved in iron intestinal absorption and homeostasis
Grantee:Célia Colli
Support Opportunities: Regular Research Grants