Qualidade nutricional de leites fermentados comercializados em supermercados de um município da fronteira oeste do Rio Grande do Sul

Abstract

Fermented milk is a food product obtained by coagulating and decreasing the pH of milk by lactic fermentation carried out by specific micro-organism cultures and may have the addition of other food products. It is probiotic drink and the microorganisms must be viable and active at the end of its shelf life. The objective of this work was to evaluate the nutritional quality of fermented milk sold in supermarkets in Itaqui/RS. All products labeled as fermented milk found in supermarkets were purchased. From labels, it was was collected data of: name, flavor, brand, product ingredients and values from the nutritional information table. Each ingredient was classified as: in natura and minimally processed, culinary ingredients, food substances, additives or food components. The values for energy (Kcal), carbohydrates (g), proteins (g), total (g), saturated (g) and trans fats (g), fiber (g) and sodium (mg) were collected from the nutritional table. The products were evaluated according to the NOVA classification and nutrient recommendations according to the labeling legislation. It was observed that 100% of all fermented milks were classified as ultraprocessed food, with 14.29g/100g of carbohydrate, 2.1g/100g of protein and 11.97g/100g of sugar. The analyzed products had an average of 3.77 food additives in their composition. Even fermented milk are probiotic drinks, the values of sugars and additives are considered high and their consumption should be moderate by population.