Qualità e valore nutrizionale di merendine industriali e di merende tradizionali

Chemical composition of the most diffuse type of industrially prepared bakery sweet products (merendine) and of some common and traditional snacks (merende) has been determined, in order to estabilish their nutritional quality and value. 12 samples of merendine and 3 samples of merende (bread, butter and marmelade, bread and ham, and pizza) have been analyzed for total lipids, cholesterol, proteins, starch. resistent starch, soluble sugars, dietary fibre (soluble and insoluble), vitamins A. E. B1 and B2 and calcium, iron, sodium and potassium contents. Fatty acid composition (satured, monounsatured, polyunsatured, and trans fatty acids) of the lipids has been also determined. Results show a marked variability among samples particularly for the lipid content, which varies from 12,7% to 26,8%. Grouping the different samples for productive technology (Brioche, Sponge-cake and Shortbread) or for the presence or not of filling (simple, filled with milk, filled with marmelade)results in similar averaged values with an energetic content of about 400 Kcalories/100 g. When the results are expressed per serving size the values varie from 129 Kcalories: for Sponge-cake to 175 Kcalories for filled with marmelade, due mainly to the different weight of the servings. For merendine and from 5,3% to 15,6% for traditional merende. As the quality of fats is concerned, saturated fatty acids are prevalent on insaturated ones (55% vs. 42%) and, among the various unsatured fatty acids, monounsatured are higher than polyunsatured. The average cholesterol level is quite low (50mg/100g), and the percentage of trans fatty acids: varies from 0,5mg/100g to 11mg/100g. The nutritional value of the examined samples has been determined on the basis of the ability of energy and nutrient contents to cover the recommended dietary intakes for children of 7-10 years of age and boys of 11-14 years of age, which represent the most consistent consumers. The results show that merendine cover between 5,5% and 8% of the averaged recommended energy value for these age-groups, together with the majority of analyzed nutrients, indicating a good nutritional density both for merendine and merende. More elevated are the values for saturated fatty acids and for sugars, but this finding is essentially dependent from technological needs of the production of sweet bakery products. Therefore is recommended to vary the choices among merendine and merende consumption taking into consideration the level of intakes of energy and specific nutrients, in order to insert them appropriately in a diet which is well balanced and adequate to physiological needs of the consumers.