CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICO

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...

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Autores principales:	Contreras L,Elizabeth, Castañeda O,Araceli, Cabrera C,Zaira, Añorve M,Javier, Jaimez O,Judith
Lenguaje:	English
Publicado:	Sociedad Chilena de Nutrición, Bromatología y Toxicología 2012
Materias:	chemical composition fatty acids gas chromatography ice pops
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182012000100007
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spelling	oai:scielo:S0717-751820120001000072012-05-17CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICOContreras L,ElizabethCastañeda O,AraceliCabrera C,ZairaAñorve M,JavierJaimez O,Judith chemical composition fatty acids gas chromatography ice pops 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.info:eu-repo/semantics/openAccessSociedad Chilena de Nutrición, Bromatología y ToxicologíaRevista chilena de nutrición v.39 n.1 20122012-03-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182012000100007en10.4067/S0717-75182012000100007
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	chemical composition fatty acids gas chromatography ice pops
spellingShingle	chemical composition fatty acids gas chromatography ice pops Contreras L,Elizabeth Castañeda O,Araceli Cabrera C,Zaira Añorve M,Javier Jaimez O,Judith CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICO
description	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.
author	Contreras L,Elizabeth Castañeda O,Araceli Cabrera C,Zaira Añorve M,Javier Jaimez O,Judith
author_facet	Contreras L,Elizabeth Castañeda O,Araceli Cabrera C,Zaira Añorve M,Javier Jaimez O,Judith
author_sort	Contreras L,Elizabeth
title	CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICO
title_short	CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICO
title_full	CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICO
title_fullStr	CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICO
title_full_unstemmed	CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICO
title_sort	chemical composition of ice pops produced in a microindustry from hidalgo, mexico
publisher	Sociedad Chilena de Nutrición, Bromatología y Toxicología
publishDate	2012
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182012000100007
work_keys_str_mv	AT contreraslelizabeth chemicalcompositionoficepopsproducedinamicroindustryfromhidalgomexico AT castanedaoaraceli chemicalcompositionoficepopsproducedinamicroindustryfromhidalgomexico AT cabreraczaira chemicalcompositionoficepopsproducedinamicroindustryfromhidalgomexico AT anorvemjavier chemicalcompositionoficepopsproducedinamicroindustryfromhidalgomexico AT jaimezojudith chemicalcompositionoficepopsproducedinamicroindustryfromhidalgomexico
_version_	1718443630874591232

CHEMICAL COMPOSITION OF ICE POPS PRODUCED IN A MICROINDUSTRY FROM HIDALGO, MEXICO

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