聚焦植物性汉堡:详细的成分评估和关于营养素充足性的全面讨论
Katia Regina Biazotto1,2, Ana Carolina Hadlich Xavier3, Rosane Ribeiro de Mattos4
1Food Labeling Observatory, Nutrition and Food Service Research Center (CPPNAC), Federal University of São Paulo (UNIFESP), Santos 11015-020, SP, Brazil.
Foods (Basel, Switzerland)
|February 13, 2025
概括
巴西的商业植物汉堡 (PBB) 的营养含量各不相同,这影响了它们适合饮食需求的适度. 虽然提供了必需的氨基酸,但由于缺乏监管,蛋白质和脂肪配置存在显著差异.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 消费者健康 消费者健康
背景情况:
- 植物性汉堡 (PBB) 是越来越受欢迎的替代肉类产品.
- 评估商业PBB的营养质量对于消费者指导至关重要.
- 在PNB配方的变化需要详细的营养分析.
研究的目的:
- 评估巴西商业植物性汉堡的营养特征.
- 确定 PBBs 适用于满足基本营养要求的适用性.
- 为了识别不同PBB产品中营养成分的差异.
主要方法:
- 对近距离组成,矿物质含量,脂肪酸概况和氨基酸概况的分析.
- 根据各种蛋白质来源选择七种 PBB.
- 根据已建立的营养需求进行评估 (例如,粮农组织/联合国).
主要成果:
- 蛋白质含量有很大的差异,从5.25g/100g到13.55g/100g.
- PBBs提供了每100克份的基本氨基酸 (EAA) 需求的4671%.
- 总脂肪含量在3.51~12.74g/100g之间,其中酸和油酸是主要脂肪酸.
结论:
- 巴西PBB之间存在显著的营养成分差异.
- 缺乏监管导致了相当大的变化,阻碍了产品的比较.
- PBBs可以为EAA的要求做出贡献,但配方多样性会影响整体营养价值.
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