E.S Tee, S. Siti
Mizura, A. Anuar, R. Kuladevan, S.I. Young, S.G. Khor and S.K. Chin. 1989. Nutrient Composition of Selected Cooked and Processed Snack Foods. Pertanika 12(1). 15-25. Retrieved May 12, 2012 from http://www.nutriscene.org.my/journals/Tee%20et%20al%201989%20-%20Nutrient%20composition%20of%20snacks.pdf
Abstract : Nutrient composition of 27 cooked snack foods and 19 process
snacks was determined. The cooked food were mostly cereal based, made from
wheat flour, and almost all of them were traditional Malaysia kuih or dishes. The
processed snacks studied were chocolate, cereal, tuber, fish and prawn
products. The levels of 19 nutrients were tabulated, expressed as per 100 g
edible portion. Selected nutrients in each serving or packed of the foods were
also presented. The paper is intended as a contribution to the knowledge on
nutrient composition of local snack foods, for which information is still
greatly lacking. The number of foods studied is only a fraction of the total
number available. More work in this area will have to be carried out, to meet
the increasing demand for such data.
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