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Revista chilena de nutrición

versión On-line ISSN 0717-7518

Resumen

ZAMORANO R, Marcela; GUZMAN C, Ernesto  y  MELENDEZ F, Elizabeth. PROXIMATE COMPOSITION AND FATTY ACIDS PROFILE OF FOOD PACKS OF HOT DOGS CONSUMED IN «FAST FOODS» CHAINS FROM THE METROPOLITAN REGION OF CHILE. Rev. chil. nutr. [online]. 2007, vol.34, n.2, pp. 150-155. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182007000200007.

The hotdog sandwich is one of the most popular fast food consumed in Santiago, Chile, which generally is consumed together with French fries. Four types of hotdog sandwich plus french fries (food pack) were analyzed to determine the proximate composition and fatty acid profile. Two hundred and our consumers were interviewed using a structured questionnaire based on nine questions related to which ingredients and fast food chains they preferred. Samples were collected from the most popular fast food chains choosing five restaurants randomly. For proximate composition and fatty acids profile determinations, each analyzed sample was composed of five food pack units and the analyses were carried out in duplicate. For the hotdog pack analyzed, lipids and protein contents presented significant differences (P<0.05) with values ranging from 13 to 16 g/100g and 5 to 7 g/100g, respectively. The caloric contribution of these food packs ranged from 220 to 252 kcal. No significant differences were observed in the fatty acid profile, with PUFA/SFA and C18:2/C18:3 ratios in the samples being near one and ten, respectively. These products are extremely high in fat since they cover more than 50% of the fat daily requirements

Palabras clave : Fast foods; hotdog; proximal analysis; caloric contribution; fatty acids profile.

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