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Caracterização nutricional do receituário tradicional português: o caso do Minho
| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| TC_30508 | 1.6 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
Introdução: O receituário tradicional português, apesar da sua antiguidade, mantém-se
presente no quotidiano de muitas famílias preservando tradição e cultura local. Vários
fatores influenciam a produção de pratos típicos mediante cada local. No Minho, a
gastronomia é particularmente rica em produtos oriundos da terra, tendo sido
transmitida por Celtas que por sua vez, influenciaram Castrejos e Galaicos, até aos dias
de hoje.
Objetivo: Caracterizar, do ponto de vista nutricional, as receitas tradicionais do Minho.
Métodos: Foram selecionados 43 pratos típicos do Minho presentes no livro de Maria
de Lourdes Modesto "Cozinha Tradicional Portuguesa", dos quais 6 eram sopas, 3 eram
pratos de carne, 12 de pescado, 6 eram receitas de arroz e 16 eram doces. A análise da
sua composição em macronutrientes, micronutrientes e valor energético, foi estimada
com base na Tabela de Composição de Alimentos Portuguesa.
Resultados: "Rancho à Moda do Minho" é a sopa que apresenta maior valor energético
total (265,73kcal/100g), maior teor de proteína (9,74g/100g) e maior teor de lípidos
(18,42g/100g) e o "Caldo dos pobres" apresenta maior teor de sal (0,99g/100g), de
ácidos gordos polinsaturados (2,20g/100g) e de ácido linoleico (1,91g/100g). O sódio e
o potássio, são os minerais presentes em maior quantidade nas sopas estudadas. A
receita de "Bacalhau-lagosta", é a que apresenta maior valor energético total
(317,51Kcal/100g) e maior teor em gordura total (31,41g/100g) A vitamina presente em
maior quantidade nas receitas de bacalhau é a vitamina C. As "Angulas com Toucinho"
apresentam maior quantidade de gordura (33,36g/100g), de proteína (12,56g/100g),
ácidos gordos trans (0,04g/100g) e não contêm hidratos de carbono e fibra. A receita
"Bola de carne" é a que apresenta maior valor energético total (219,34Kcal/100g), é a
mais rica em hidratos de carbono (25,51g/100g) e a mais pobre em gordura
(6,80g/100g). O "Arroz de Lampreia" possui o maior teor de lípidos(23,87g/100g) e o
"Arroz de Bacalhau" de sal. Nos doces o maior teor em HC, encontra-se nos "Bolinhos
de Jerimu" (81,65g/100g). "Biscoitos Fidalgos ou Fidalguinhos de Braga" fornecem o
maior teor em gordura saturada (4,92g/100g) e ácidos gordos trans (0,28g/100g).Os
valores de cálcio variam entre 15,22mg/100g ("Bolinhos de Jerimu") e 85,88mg/100g
("Arroz-doce sem Ovos") Conclusão: No receituário tradicional do Minho depara-se com muita variedade de
pratos típicos e métodos de confeção,. É crucial, desenvolver pequenas adaptações a fim
de melhorar a composição nutricional das receitas tradicionais do Minho, e
concomitantemente a saúde do consumidor, mantendo tradição e sabor.
Introduction: The traditional portuguese recipes, despite its senority, keep present in everyday life of many families preserving the tradition and local culture. Several factors that influence the production of typical dishes through each location. In Minho, the gastronomy is particularly rich in products from the earth, have been tranferred by “Celtas”, who in turn influced “Castrejos” and “Galaicos”, until nowadays. Objective: Characaterize, from the traditional point of view, the traditional recipes of Minho. Methods: Were seletect 43 typical dishes from Minho, presente in book “Cozinha Tradicional Portuguesa” of Maria de Loures Modesto, of which 6 were soups, 3 meat dishes, 12 fish dishes, 6 rice recipes and 16 sweet dishes. The analysis of its composition in macronutrients and energy value, was estimated based on the Portuguese food composition table. Results: "Rancho à Moda do Minho" is the soup with the highest total energy value (265,73kcal/100g), higher protein content (9.74g/100g) and higher lipid content (18.42g/100g). "Caldo dos Pobres" recipe have higher salt content (0.99g/100g), polyunsaturated fatty acids (2.20g/100g) and linoleic acid (1.91g/100g). Sodium and potassium are the most abundant minerals of the soups studied. The recipe for "Bacalhau-lagosta" is the one with the highest total energy value (317.51Kcal/100g) and the highest total fat content (31.41g/100g). The most present vitamin in codfish recipes is vitamin C. "Angulas com Toucinho" present higher amount of fat (33.36g/100g), protein (12.56g/100g), trans fatty acids (0.04g/100g) and no contain carbohydrates and fiber. The "Bola de carne" recipe is the one with the highest total energy value (219.34Kcal/100g), the richest in Carbohydrates (25.51g/100g) and the lowest in fat (6.80g/100g). "Arroz de Lampreia " has the highest lipid content (23.87g/100g) and salt, "Arroz de Bacalhau". In sweets the highest content in Carbohydrates, is in the "Bolinhos de Jerimu" (81.65g/100g). "Biscoitos Fidalgos or Fidalguinhos de Braga" provide the highest saturated fat content (4.92g/100g) and trans fatty acids (0.28g/100g). Calcium values range from 15.22mg/100g ("Bolinhos de Jerimu") and 85.88mg/100g ("Arrozdoce sem Ovos") Conclusion: In the traditional recipes of Minho, came acroos with a lot of typical dishes and confectionery methods.. It’s crucial, develop small adaptations to the traditional recipes of Minho, bringing them closer to a healthier food standard, in order to improve their nutritional composition and concomintantly to the consumer health, maintaining tradition and flavor.
Introduction: The traditional portuguese recipes, despite its senority, keep present in everyday life of many families preserving the tradition and local culture. Several factors that influence the production of typical dishes through each location. In Minho, the gastronomy is particularly rich in products from the earth, have been tranferred by “Celtas”, who in turn influced “Castrejos” and “Galaicos”, until nowadays. Objective: Characaterize, from the traditional point of view, the traditional recipes of Minho. Methods: Were seletect 43 typical dishes from Minho, presente in book “Cozinha Tradicional Portuguesa” of Maria de Loures Modesto, of which 6 were soups, 3 meat dishes, 12 fish dishes, 6 rice recipes and 16 sweet dishes. The analysis of its composition in macronutrients and energy value, was estimated based on the Portuguese food composition table. Results: "Rancho à Moda do Minho" is the soup with the highest total energy value (265,73kcal/100g), higher protein content (9.74g/100g) and higher lipid content (18.42g/100g). "Caldo dos Pobres" recipe have higher salt content (0.99g/100g), polyunsaturated fatty acids (2.20g/100g) and linoleic acid (1.91g/100g). Sodium and potassium are the most abundant minerals of the soups studied. The recipe for "Bacalhau-lagosta" is the one with the highest total energy value (317.51Kcal/100g) and the highest total fat content (31.41g/100g). The most present vitamin in codfish recipes is vitamin C. "Angulas com Toucinho" present higher amount of fat (33.36g/100g), protein (12.56g/100g), trans fatty acids (0.04g/100g) and no contain carbohydrates and fiber. The "Bola de carne" recipe is the one with the highest total energy value (219.34Kcal/100g), the richest in Carbohydrates (25.51g/100g) and the lowest in fat (6.80g/100g). "Arroz de Lampreia " has the highest lipid content (23.87g/100g) and salt, "Arroz de Bacalhau". In sweets the highest content in Carbohydrates, is in the "Bolinhos de Jerimu" (81.65g/100g). "Biscoitos Fidalgos or Fidalguinhos de Braga" provide the highest saturated fat content (4.92g/100g) and trans fatty acids (0.28g/100g). Calcium values range from 15.22mg/100g ("Bolinhos de Jerimu") and 85.88mg/100g ("Arrozdoce sem Ovos") Conclusion: In the traditional recipes of Minho, came acroos with a lot of typical dishes and confectionery methods.. It’s crucial, develop small adaptations to the traditional recipes of Minho, bringing them closer to a healthier food standard, in order to improve their nutritional composition and concomintantly to the consumer health, maintaining tradition and flavor.
Description
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da Nutrição
Keywords
Receituário tradicional português Composição nutricional Minho Traditional portuguese recipes Nutritional composition Minho