PIZAS: EQUILÍBRIO NUTRICIONAL E COMPOSIÇÃO EM A´CIDOS GORDOS (ISO´MEROS TRANS) PIZZAS: EQUILIBRIO NUTRICIONAL Y COMPOSICIO´N EN A´CIDOS GRASOS (ISOMEROS TRANS) PIZZAS: NUTRITIONAL BALANCE AND FATTY ACID COMPOSITION (TRANSISOMERS)

Abstract

Abstract Resumen Resumo The nutritional and energetic balance as the adaptability to the consumer age intervals of fifteen representative pizzas from to five commercial marks were evaluated. They were found to be, in general, hiperproteic, hipoglucidic and normolipidic; hipocaloric for men and normo/hipercaloric for women. The content in crude fiber was very broad ranging from 8.0±3.1 to 18.3±5.5 g/1000 kCal ingested. The relative percentages of the monounsaturated fatty acids content ranged from 25.6±3.2 to 33.3±1.8; the polyunsaturated fatty acids ranged from 14.1±3.6 to 25.4±1.6 and trans fatty acid ranged from 2.3 ±0.8 to 3.9±0.4. The trans isomers content, expressed in g/pizza varied from 0.4 to 1.1 g. In comparison with the actual dietetic recommendations, the fat from pizzas cannot be considered of great quality because the fatty acids profile showed a saturated/unsaturated ratio 1:1. Se evaluo el equilibrio nutricional y calorico, asi como la adecuacion a las franjas de edad de los consumidores, d...