Fatty acids and sugars in commercial baked goods

García-Estepa, R. and García-Villanova, B. and Guera-Hernández, E. and Contreras-Calderón, J. (2013) Fatty acids and sugars in commercial baked goods. Acta Alimentaria, 42 (2). pp. 173-185. ISSN 0139-3006

Text aalim.42.2013.2.5.pdf Restricted to Repository staff only until 30 June 2033. Download (528kB)

Abstract

In Spain the consumption of bakery products is increasing, while that of bread is decreasing. Baked goods have a high fat and sugar content, and their intake accounts for a high percentage of the food consumed by the population for breakfast, mid-morning and mid-afternoon meals. Twenty products, with and without cream and chocolate, were analysed. The nutrients examined were proteins, fats and fatty acids, carbohydrates, sugars, starch, and fibre. The values for carbohydrates ranged between 36.8% and 62.3%, and for sugars between 9.0% and 33.8%. The fat content ranged from 6.0% to 36.8%, while 76% of the saturated fatty acids (SFA) determined were atherogenic acids. In accordance with daily energy intake recommendations for SFA and sugars, the intake of one serving of the product provides 25% or more of the recommended energy from SFA for nine of the twenty baked goods tested, and more than 15% of the energy recommended from sugars for fourteen of these products.

Actions (login required)

Edit Item