✦ LIBER ✦

The Starch and Sugar Content of some Mexican Cereals, Cereal Products, Pulses, Snack Foods, Fruits and Vegetables

✍ Scribed by Claudia P. Sánchez-Castillo; Peter J.S. Dewey; José J. Lara; Donna L. Henderson; Marı&#x0301;a de Lourdes Solano; W.Philip T. James

Publisher: Elsevier Science
Year: 2000
Tongue: English
Weight: 137 KB
Volume: 13
Category: Article
ISSN: 0889-1575
DOI: 10.1006/jfca.1999.0866

No coin nor oath required. For personal study only.

✦ Synopsis

The starch and sugar content of 72 Mexican foods, including cereals, cereal products, pulses, snack foods, vegetables and fruits collected from a rural area and Mexico City were measured. The manufactured food products had a wide range of compositions re#ecting di!erences in ingredients. Both maize and wheat tortillas, one of the cereal staple foods, had very little free sugars. The starch and free sugar contents of many of these local food were quite di!erent from those available in published food tables and so may serve, together with those published for non-starch polysaccharides, as the basis for dietary studies in Latin America.

📜 SIMILAR VOLUMES

The Mineral and Trace Element Content of

The Mineral and Trace Element Content of Mexican Cereals, Cereal Products, Pulses, and Snacks: Preliminary Data

✍ Claudia P. Sánchez-Castillo; Peter J.S. Dewey; Martin D. Reid; Marı́a de Lourdes 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 374 KB

As part of the development of new food composition tables for Mexico, 56 samples of Mexican cereal, cereal products, pulses, and snacks were analyzed for seven elements (Mn, Cu, Zn, Co, Cr, Cd, and Pb) by inductively coupled plasma mass spectrometry. A further six elements (Na, K, Ca, Mg, P, and Fe)