Yeo, M.T.Y.; Yeo, P.L.Q.; Bi, X.; Henry, C.J. Energy Density and Nutrient Contents of Selective Chinese New Year Snacks. Foods 2020, 9, 1137.
Abstract:
Abstract:Background: In this study, the energy density and nutrient contents of thirty Chinese New Year (CNY) snacks commonly consumed in the Asian region during the CNY festive season were measured. Methods: Calorie Answer™, Gas Chromatography-Mass Spectrometry (GC-MS) and Inductively coupled plasma-mass spectrometry (ICP-MS) were the main methods applied in this study. Results: All snacks showed high energy density (kJ/100 g) and the nutrient content, including macro-and micronutrients of these snacks were remarkably different. The most abundant minerals in these snacks include sodium, magnesium, potassium, and calcium. Palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids were the main fatty acids and trans-fat was only identified in Butter cookies.Conclusions: This study provides a large database on macro- and micronutrient contents in CNY snacks consumed in the Asian region that has not been previously reported. Our results indicate that the snacks were generally energy-dense and nutrient-poor. This study provides necessary information to enable the reformulation of snacks with lower saturated fat and sodium content. It is also a source of information for consumers to select healthier snacks.
License type:
http://creativecommons.org/licenses/by/4.0/
Funding Info:
A*STAR BMRC (Biomedical Research Council), IAF-PP (HBMS Domain):H17/01/a0/A11 Food Structure Engineering for Nutrition and Health-CNRC Core Funds.
Description:
The full paper is available for download at the publisher's URL: https://doi.org/10.3390/foods9081137