Nutritional values of trace elements in dried desserts
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Kanias, GD
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Kyritsis, A
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Tzia, C
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Desserts are the most aromatic and delicious parts of meals, and also a source of nutrient trace elements for the elements for the human body. In this work, instrumental neutron activation analysis has been applied to determine the trace elements antimony, chromium, cobalt, iron, manganese, potassium, rubidium, scandium, sodium and zinc in creme caramel, ice-creams, jellies and mousse dried desserts from the Greek market. According to our results, their classification as nutrient trace element sources for the human body is: mousse > ice cream > creme caramel > jelly. Among the different studied flavours, chocolate and its derivatives are the richest in nutrient trace elements. Moreover, the consumption of one portion of a chocolate mousse dessert can offer to the human body about 60% of the daily required chromium, 40% of the daily required iron, 10% of the daily required manganese and potassium and 4% of the daily required sodium.
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