Resumo

MORALES-GUERRERO, Josefina C. et al. Chemical analysis of typical cooked foods of the states of Puebla and Tlaxcala, México. Agrociencia [online]. 2015, vol.49, n.7, pp.749-758. ISSN 2521-9766.

The nutritional information of cooked food is useful for the dietary planning of individuals, which includes calculating diets more attached to everyday life, providing adequate dietary guidance, developing new products, giving information to consumers as well as various aspects of food health regulation. The aim of this study was to determine the chemical composition (moisture, ash, crude protein, ether extract, crude fiber, carbohydrates, Na, K, Ca, Fe, Zn, Mg and Cu), vitamins (riboflavin and thiamine) and the energy supply of typical cooked foods of the states of Puebla and Tlaxcala, Mexico. Cooked foods were collected from restaurants, taverns or markets and grouped into: 1) Snacks, 2) stews, and 3) moles. Analyses were performed with the official methods of AOAC and AACC. The energy supply was calculated using Atwater factors. Significant differences (p≤0.05) of nutrients between groups were detected with the Kruskal-Wallis test; and differences between values were detected with the Wilcoxon-Mann-Whitney test. The results showed that the snack group provides the greatest contribution of energy (850 kJ), Ca and Cu per 100 g compared to other groups. But some cooked foods were out of the confidence interval of each group in relation to other nutrients, which may be caused by using traditional ingredients or certain cooking techniques. An example is the meat undergoing a process of salting for preservation, known as cecina.

Palavras-chave : Food analysis; food composition; nutrition; nutrient intake; Mexican food.

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