Energy Density and Nutrient Contents of Selective Chinese New Year Snacks.

Michelle Ting Yun Yeo,Christiani Jeyakumar Henry,Penny Liu Qing Yeo,Xinyan Bi

doi:10.3390/foods9081137

Abstract

Background: In this study, the energy density and nutrient contents of thirty Chinese New Year (CNY) snacks commonly consumed in the Asian region during the CNY festive season were measured. Methods: Calorie Answer™, Gas Chromatography-Mass Spectrometry (GC-MS) and Inductively coupled plasma-mass spectrometry (ICP-MS) were the main methods applied in this study. Results: All snacks showed high energy density (kJ/100 g) and the nutrient content, including macro-and micronutrients of these snacks were remarkably different. The most abundant minerals in these snacks include sodium, magnesium, potassium, and calcium. Palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids were the main fatty acids and trans-fat was only identified in Butter cookies. Conclusions: This study provides a large database on macro- and micronutrient contents in CNY snacks consumed in the Asian region that has not been previously reported. Our results indicate that the snacks were generally energy-dense and nutrient-poor. This study provides necessary information to enable the reformulation of snacks with lower saturated fat and sodium content. It is also a source of information for consumers to select healthier snacks.

Highlights

Chinese New Year (CNY), known as Lunar New Year or Spring festival, is a traditional festival that is celebrated for fifteen days
The photo images of the thirty CNY snacks can be found in the supporting information (Figure S1)
The energy density of twenty-one CNY snacks were within the range of 2011 kJ/100 g to 2743 kJ/100 g

Summary

Introduction

Chinese New Year (CNY), known as Lunar New Year or Spring festival, is a traditional festival that is celebrated for fifteen days. It is an important period of time when families gather and enjoy seasonal treats and snacks. Besides CNY, snacks are consumed during other festivals. During Ramandan, Muslims will consume snacks such as cookies at the end of the day to celebrate. Snacks are increasingly being consumed in times besides during festive seasons. The energy density and nutrient contents of thirty Chinese New. Year (CNY) snacks commonly consumed in the Asian region during the CNY festive season were measured. Palmitic (C16:0), oleic (C18:1) and linoleic (C18:2) acids were the main fatty acids and trans-fat was only identified in Butter cookies

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Methods

Results

Discussion

Conclusion