Fat and salt content of “Bolas de Berlim”: a comparative study

Abstract

Introduction: Pastry products are widely appreciated by people from all ages, but especially by young people. However, this type of food is usually perceived as a source of fat, especially saturated fat, but also sugar and salt [1]. The excessive consumption of these nutrients is linked to an increased risk in the development of chronic diseases, such as obesity, diabetes, cancer and cardiovascular diseases. Furthermore, there is a lack of information concerning the nutritional composition of pastry products, like “Bola de Berlim”. Therefore, in this study the salt and fat content of “Bolas de Berlim” from seven different pastry stores was evaluated.

Materials and methods: In 2018, “Bolas de Berlim” filled with egg-yolk based cream were acquired in seven different pastry stores widely distributed in Lisbon region (Portugal). The samples were analyzed concerning salt and fat content, by Charpentier Volhard and acid hydrolysis followed by Soxhlet extraction, respectively [2,3]. Afterwards, the recommended dietary intakes for salt and total fat, for an adult, were used to evaluate the daily intake of one portion of “Bola de Berlim”.

Results: The portion size of the analysed products varied between 123 and 174 g. Salt content ranged from 0.468 to 0.864 g/100 g. The recommended daily intake for salt, for an adult, is 5 g/day [4]. Therefore, one portion of “Bola de Berlim” can contribute with 30% of the daily intake. Total fat content in the analysed samples varied between 6.14 and 15.2 g/100 g. According to Regulation (EU) n.º 1169/2011, the dietary reference intake for fat is 70 g/day for an adult [5]. Therefore, one portion of “Bola de Berlim” can contribute with 27% of the daily intake.

Discussion and conclusions: A great variability was observed for salt and fat contents among the same type of pastry product. Because this type of food is widely used as a meal complement, it is of utmost importance to enhance its nutritional quality. Therefore, in the near future it is necessary to find strategies for the reformulation of this widely appreciated pastry product.

Acknowledgements

This work was funded by INSA, I.P., under the project “PTranSALT (2012DAN828)” and by European Union (FEDER funds through COMPETE), under the Partnership Agreement PT2020, and National Funds (FCT, Foundation for Science and Technology) through project LAQV/UID/QUI/50006/2013 and NORTE-07-0124-FEDER-000069 – Food Science. T.G. Albuquerque is grateful for PhD fellowship (SFRH/BD/99718/2014) funded by FCT, FSE and MEC.