Evaluation of nutritional information of panela cheeses
The panela cheese is obtained by total or partial coagulation of the rennet action or by other suitable coagulant agents and its consumption is important at national and Latin American level. The objective of this article is to determine the composition nutritiously and additives from the labeling o...
| Autores: | , , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2020 |
| País: | México |
| Recursos: | UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO |
| Repositorio: | Educación y salud Boletín Científico Instituto de Ciencias de la Salud Universidad Autónoma del Estado de Hidalgo |
| Idioma: | español |
| OAI Identifier: | oai:repository.uaeh.edu.mx:article/4921 |
| Acesso em linha: | https://repository.uaeh.edu.mx/revistas/index.php/ICSA/article/view/4921 |
| Access Level: | acceso abierto |
| Palavra-chave: | Panela cheese protein nutritional information additives Queso panela proteínas información nutrimental aditivos |
| Resumo: | The panela cheese is obtained by total or partial coagulation of the rennet action or by other suitable coagulant agents and its consumption is important at national and Latin American level. The objective of this article is to determine the composition nutritiously and additives from the labeling of the different commercial cheeses that were acquired in the city of Pachuca de Soto, Hidalgo. The labeling of 14 samples of panela cheese in presentations of 400-500 g was evaluated and the nutritional information was collected and the additives were listed. According to NMX-F-742-COFOCALEC-2012, most of the cheeses had an adequate protein, lipid and energy intake. In general, the cheeses had a high content of sodium and additives, so their consumption should be moderate. |
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