Influence of the addition of fruit on the mineral content of yoghurts: nutritional assessment

摘要: The contents of copper, iron, zinc, manganese, calcium, magnesium, sodium and potassium were investigated in fruit-added yoghurts seven different flavours, belonging to three commercial brands widely distributed on the international market. analytical determinations made by flame atomic absorption spectroscopy. analyses variance between flavours established statistically significant differences (P<0.05) for all minerals analyzed. Differences mineral content observed with presence fruit, there notably high concentrations iron manganese wild berry fruit pineapple flavours. Conversely, peach-flavoured yoghurt had lowest potassium. In general, it was seen that pieces caused an increase manganese. Finally, their contribution daily intake calculated from mean each elements so one (125 g) gave a 28.1 μg 178 390 8.5 123 mg 11.7 45.7 147