18C-9 |
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L. KOTA1, L. Ye1, R. R. Eitenmiller1, and J. Exler2. (1) Dept. of Food Science & Technology, Univ. of Georgia, Food Science Bldg., Athens, GA 30602-7610, (2) Nutrient Data Lab., USDA-ARS-Beltsville Human Nutrition Research Center, 10300 Baltimore Ave., Bldg. 005, Rm. 203, Belltsville, MD 20705-2350 Initiation of the fortification of cereal grain products with folic acid in 1998 dramatically increased the folic acid content of many foods. Little information is available on the folic acid and total folate content of foods containing enriched flour as a primary ingredient. To determine the folic acid and the total folate levels in fast foods and to determine the effect of baking on the retention of the folic acid and the total folate in pizza. Eight types of fast foods that included 95 pizzas and 141 other fast foods were collected through the USDA National Food and Nutrient Analysis Program (NFNAP) (236). Thirty pizzas (15 unbaked and 15 baked) were purchased from a local pizzeria to examine the effects of baking on folate retention. Total folate was determined by the AOAC/AACC microbiological trienzyme method. Folic acid content was estimated by extraction without protease and conjugase digestion. Food folate was calculated by subtraction of the folic acid from the total folate to calculate dietary folate equivalents.Mean folic acid and the total folate (µg/100gm) levels were 34.5 and 49.1(breakfast pastries), 42.3 and 59.0 (breakfast sandwiches), 42.9 and 60.0 (fast food sandwiches), 42.3 and 49.1 (toaster pastries), ND and 13.3 (cheese nachos), 9.7 and 35.6 (taco salads), 23.1 and 42.4 (tacos/burritos), 8.8 and 72.5 (vegetable burgers). In pizzas, the overall means for the folic acid and the total folate were 53.4 ± 11.0 and 91.33 ± 14.7(n=110). The percent retentions for folic acid and total folate of pizza (on dry wt basis) upon baking were ≥90. The study provides the folic acid and the total folate levels for several types of the fast foods in the US diet. Estimation of the folic acid content along with the assay of the total folate provides necessary data to estimate dietary folate equivalents.
Session 18C, Food Chemistry: Food composition, analysis and volatiles
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |