%0 Journal Article
%T CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICO COMPOSICI¨®N QU¨ªMICA DE PALETAS CONGELADAS PRODUCIDAS EN UNA MICROINDUSTRIA DE HIDALGO, M¨¦XICO
%A Elizabeth Contreras L
%A Araceli Casta£¿eda O
%A Zaira Cabrera C
%A Javier A£¿orve M
%J Revista Chilena de Nutric¨ªon
%D 2012
%I Sociedad Chilena de Nutrici¨®n, Bromatolog¨ªa y Toxicolog¨ªa
%X The chemical composition of water and milk based ice pops produced by a microindustry in Hidalgo, Mexico were determined. Fifteen samples of several flavors were analyzed. The proximate composition was carried out according AOAC techniques. The identification and quantification of fatty acids in the milk based ice pops was performed by Gas Chromatography provided with a flame ionization detector. Water based ice pops did not present a significant nutritional value. Regarding milk based ice pops all samples contained from 6.83 to 12.7% offat and some samples showed interesting contents of protein (3.55 and 4.21%). The fatty acid profile revealed higher contents of unsaturated fatty acids compared with saturated fatty acids. Trans fatty acids were detected in five of seven milk based samples, representing 20-60% of total fatty acids. Analysis showed that the mixes used to prepare ice pops are different according to their flavor, kind, and amount of fruit which alters their nutritional value and the levels of trans-fatty acids. Se determin¨® la composici¨®n qu¨ªmica de paletas congeladas, en base agua y en base l¨¢ctea, producidas por una microindustria en Hidalgo, M¨¦xico. Se analizaron quince muestras de diferentes sabores. La composici¨®n proximal se llev¨® a cabo de acuerdo a las t¨¦cnicas de la AOAC. La identificaci¨®n y cuantificaci¨®n de ¨¢cidos grasos en las paletas base l¨¢ctea se realiz¨® por cromatograf¨ªa de gases con detector de ionizaci¨®n de llama. Las paletas base agua no presentaron un valor nutricional significativo. Con respecto a las paletas base l¨¢ctea, se observaron contenidos de grasa de 6.83 a 12.7%; algunas presentaron valores interesantes de prote¨ªna (3.55 y 4.21%). El perfil de ¨¢cidos grasos revel¨® altos contenidos de ¨¢cidos grasos insaturados comparados con los saturados. Cinco de las siete paletas de base l¨¢ctea analizadas presentaron ¨¢cidos grasos trans, representando 20-60% del total de ¨¢cidos grasos. Los an¨¢lisis realizados han mostrado que las mezclas usadas para preparar las paletas son diferentes de acuerdo a su sabor, tipo y cantidad de fruta la cual modifica el valor nutricional y el nivel de ¨¢cidos grasos trans.
%K composici¨®n qu¨ªmica
%K ¨¢cidos grasos
%K cromatograf¨ªa de gases
%K paletas congeladas
%K chemical composition
%K fatty acids
%K gas chromatography
%K ice pops
%U http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182012000100007