MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRON

Authors

  • Daniel Granato UFPR
  • Flavia Vilas Boas Wiecheteck Piekarski UFPR
  • Rosemary Hoffmann Ribani

Keywords:

Celiac disease, cookies, minerals, iron

Abstract

One of the most important steps in the improvement of food products quality, in the last 40 years, is represented by food fortification with minerals and essential vitamins, a way to correct a deficiency, to balance the nutritional profile or to restore nutrients lost in the processing. In this context, this work aimed at mineral determination in gluten-free almond or peanut cookies, to verify their potential as a source of essential nutrients. The quantification of iron, magnesium, calcium, copper, zinc, potassium and sodium was carried out via flame atomic absorption spectroscopy and phosphorus was quantified via UV-VIS-spectrophotometry. The data showed that the cookies developed with almond could be considered, for adults, a source of copper and iron and rich in phosphorus and that the ones elaborated with peanuts could be considered rich in phosphorous, magnesium and iron. Both cookies could be considered sources of copper, magnesium, phosphorous and iron, when values are directed to the consumption of children from 4 to 6 years old, showing nutritional potential to celiacs.

 

KEY-WORDS: Celiac disease; cookies; minerals; iron.

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Author Biographies

Daniel Granato, UFPR

Universidade Federal do Paraná – Programa de Pós-Graduação em Tecnologia de Alimentos CP 19011, CEP 81531-970, Curitiba – PR, Brasil

Flavia Vilas Boas Wiecheteck Piekarski, UFPR

Universidade Federal do Paraná – Programa de Pós-Graduação em Tecnologia de Alimentos CP 19011, CEP 81531-970, Curitiba – PR, Brasil

Rosemary Hoffmann Ribani

Universidade Federal do Paraná – Departamento de Química-  CP 19011, CEP 81531-970, Curitiba – PR, Brasil

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Published

2009-05-19

How to Cite

GRANATO, D.; WIECHETECK PIEKARSKI, F. V. B.; RIBANI, R. H. MINERAL COMPOSITION OF COOKIES DEVELOPED WITH ALMOND OR PEANUT FLOURS SUPPLEMENTED WITH IRON. Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 39, n. 2, p. 92–97, 2009. Disponível em: https://revistas.ufg.br/pat/article/view/3972. Acesso em: 17 jul. 2024.

Issue

v. 39, n. 2, Apr./Jun. 2009

Section

Research Article

License

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