摘要
对市售饼干抽样进行营养成分比较分析,为饼干的生产厂家生产饼干和消费者选购饼干提供参考依据。从南京市场上销售的酥性、韧性、苏打、曲奇、夹心、威化饼干中抽取24种饼干作为调查分析对象,对饼干的配料、添加剂、能量密度、三大生热营养素的供能比等方面分析比较。结果表明:大多饼干是属于高能量密度、高脂肪、低蛋白质含量的食品,长期食用不利于人体的健康。故饼干不适宜长期大量食用。
The nutritional ingredients of biscuits sold in the market were compared and analyzed to provide a basis for biscuit manufacturers to produce biscuits and consumers to purchase biscuits.24 kinds of biscuits were selected from the crisp,resilience,soda,cookies,sandwich,and biscuits which were sold on the market.The ingredients,additives,energy density of the biscuits and the energy supply ratio of the three major heat nutrients were compared and analyzed.The results showed that most biscuits belonged to foods with high energy density,high oil content,low protein content,which was not conducive to human health for long-term consumption.Biscuits were not suitable for long term consumption.
作者
汪洪涛
WANG Hong-tao(College of Project Technology,Jiangsu Vocational Institute of Commerce;Research and Exploder Center of Food Safety Project of Jiangsu Province,Nanjing 211168,China)
出处
《粮食与饲料工业》
CAS
2018年第9期30-33,38,共5页
Cereal & Feed Industry
关键词
市售饼干
营养成分
添加剂
能量密度
供能比分析
biscuit
nutritional ingredients
additives
energy density
energy supply ratio analysis
