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Pertanika 12(1), 15-25 (1989)

Nutrient Composition ofSelected Cooked and Processed Snack Foods

E.S. TEE, S. SITI MIZURA, A. ANUAR,1 R. KULADEVAN,S.I. YOUNG, S.C. KHOR, and S.K. CHIN.

Division of Human NutritionInstitute for Medical Research, 50588 Kuala Lumpur, Malaysia

ABSTRAKKandungan zat di dalam 27 makanan ringan yang dimasak dan 19yang diproses telah dikaji. Kebanyakanmakanan yang dimasak itu berasaskan bijirin, dibuat daripada tepung gandum, beras dan tepung beras,dan hampir kesemuanya adalah kuih atau masakan tradisional Malaysia. Makanan ringan yang diprosesterdiri dart hasil-hasil coklat, bijirin, ikan dan udang. Kandungan 19 zat dalam setiap WOg bahagian yangboleh dimakan telah dibentangkan. Kandungan zat yang terpilih dalam setiap hidangan atau bungkusanmakanan juga dibentangkan. Laporan ini bermaksud untuk membantu menambahkan pengetahuan mengenaidata komposisi makanan ringan tempatan. Bilangan makanan yang telah dikaji hanyalah sebahagian kecildaripada jumlah yang sedia ada. Memandangkan data seperti ini amat berkurangan, lebih banyak kajianperlu dijalankan dalam bidang ini untuk memenuhi permintaan data yang kian meningkat.

ABSTRACTNutrient composition of 27 cooked snack foods and 19 processed snacks was determined. The cooked foods weremostly cereal based, made from wheat flour, rice or rice flour, and almost all of them were traditional Malaysiankuih or dishes. The processed snacks studied were chocolate, cereal, tuber, fish and prawn products. The levelsof 19 nutrients were tabulated, expressed as per 100 g edible portion. Selected nutrients in each serving orpacket of the foods were also presented. The paper is intended as a contribution to the knowledge on nutrientcomposition of local snack foods, for which information is still greatly lacking. The number of foods studiedis only a fraction of the total number available. More work in this area will have to be carried out, to meetthe increasing demand for such data.

INTRODUCTIONThe role of snack foods in the nutrition ofchildren in Malaysia has recently been givenconsiderable attention. Tee (1979) had empha-sized the importance of selling nutritious snackfoods in school canteens. Zanariah (1986) dealtwith some aspects of the controversy surround-ing the nutritive value of snack foods. Aminahetal (1987) reported the consumption of snackfoods by rural primary school children in Kedah.Various newspapers and magazines have alsohighlighted the issue from time to time.

Data on the nutritive value of snack foodsis lacking. The food composition table for usein Malaysia (Tee, 1985) also does not providefigures for these foods. Of late, there has

been more studies on these foods. In fact,there has been greater emphasis on study-ing the nutrient composition of cooked foodsin general, to meet the increasing demandfor such data (Tee et al. 1986). The worksof Tee et al (1979) and Mohamad Nordin(1983) provide some data on Malaysiancooked foods, whereas more recently, Zanariah(1986) and Aminah et al (1987) reportedthe level of some nutrients in selectedsnack foods.

This report is aimed at contributing tothe knowledge on food composition data oflocal foods. The composition of 19 nutrients ofover 40 types of commonly consumed snackfoods is reported.

'Food Quality Control Unit, Ministry of Health Malaysia, Kuala Lumpur.

E.S. TEE, S. SITI MIZURA, A. ANUAR, R. KU1ADEVAN, S.I. YOUNG, S.G KHOR AND S.K. CHIN.

MATERIALS AND METHODS

A total of 27 samples of cooked snack foods and19 processed snacks were studied. Most of thefoods were obtained from several schoolcanteens in Selangor Darul Ehsan. One sampleof each of the cooked foods was taken foranalysis, except for cooked meals with differentingredients. For the latter, at least two sampleswere taken from different canteens and analysedseparately. All cooked foods were collected andbrought to the laboratory the same morning.For the processed snacks, where appropriate,several brands of the foods were collected. Theweight of the edible portion of each serving, orpiece, or packet, as the case may be, was re-corded. The ingredients of the cooked foodswere noted, or enquired from the vendor. Forthe processed snacks, the ingredients were takenfrom the packaging. A portion of each food wasblended for immediate determination of ascor-bic acid. The remainder was blended andaliquots weighed out for the various analyses,carried out in duplicate.

All analyses were performed according tothe methods given in the laboratory manualcompiled by the Institute for Medical Research(Tee et al 1987). Moisture was determined bythe air-oven method; protein by the semi-microKjeldahl method; fat was extracted using theSoxhlet apparatus; crude fibre by the acid-alkalidigestion method, and ash content was deter-mined after incinerating the food in a muffle.Carbohydrate content was then determined bysubtracting from 100 the content of moisture,protein, fat, crude fibre and ash. Energy con-tent of the food was calculated by multiplyingthe protein, carbohydrate and fat values withthe Atwater factors of 4,4 and 9 respectively.

Five minerals were determined on the ashsolution prepared from the food. Calcium wasdetermined by titration against potassiumpermanganate. Phosphorus was determinedcolorimetrically after reaction with vanadate-molybdate reagent, and iron content wassimilarly estimated colorimetrically through itsreaction with o-phenanthroline. Sodium andpotassium were determined using atomicabsorption spectrometry.

Vitamin A and carotene were first ex-tracted from the unsaponifiable fraction of the

saponification mixture and then chromato-graphed on a column of alumina. The pro-vitamin and vitamin A thus separated were readseparately in a spectrophotometer. Total vitaminA activity in the food was calculated from thesum of retinol concentration and 1/6 the con-centration of carotene (WHO 1967), and ex-pressed as jug retinol equivalent (RE). Thiaminewas determined using the thiochrome pro-cedure, whilst riboflavin was estimated in afluorometer. Niacin concentration was colori-metrically determined after reaction withcyanogen bromide and sulphanilic acid. Theindophenol dye titration method was used forthe estimation of ascorbic acid content ofthe foods.

RESULTS AND DISCUSSION

Types of Snack Foods and IngredientsThe 27 cooked snack foods analysed are listedin Table 1. Ingredients of the foods studied arealso given in the table. Where appropriate, themethod of preparation of the food is alsoindicated. The word 'snack' is used in a broadsense, and the list includes 5 types of foodswhich may be considered as meals in somecontext. These include various preparations ofmee, mee-hoon, kuih-tiau and nasi lemak. Differentsamples of the same cooked meal wereseparately listed since the ingredients used weredifferent. Based on the main ingredient, thefoods studied were divided into three groups.The first group consisted of eleven wheat flourbased snacks, and the second group was madeup of another eleven foods using rice or riceflour as the main ingredient. Three items basedon banana, and two on legumes were placed inthe third group. Even in this miscellaneousgroup, wheat or rice flour was an importantingredient in four out of the five foods studied.Coconut or santan was another commonly usedingredient, featured in at least 12 of all thefoods studied. Almost all the cooked snack foodsexamined in this study were traditionalMalaysian kuih or foods based on local recipes.Hence, their local names are used in this paper.

Table 2 lists the 19 processed snacksanalysed. The names of the snacks and theingredients listed are as given on the wrapper.They have been loosely grouped as chocolate,

16 PERTANIKA VOL. 12 NO. 1, 1989

NUTRIENT COMPOSITION OF SELECTED COOKED AND PROCESSED SNACK FOODS

TABLE 1Ingredients of cooked snack foods

Food Ingredients/Method of preparation

Wheat flour based:Cake, plain, cupCucur badakCurrypuffKuih apamKuih kasuiKuih keriaKuih udangSandwich, sardineFried mee (sample 1)Fried mee (sample 2)Mee soup

Rice/rice flour based:Buah MelakaKuih sri mukaPulul panggang/pulut udang

Kuih lapisFried kuih-liauFried mee-hoon (sample 1)Fried mee-hoon (sample 2)Fried mee-hoon (sample 3)Nasi lemak (sample 1)Nasi lemak (sample 2)Nasi lemak (sample 3)

Miscellaneous:Cokodok pisangIjepal pisangPisang gorengKuih kasluriBubur kacang merah

Flour, margerine, egg, sugar, baking powder; bakedFlour, coconut, dried prawn, salt, chilli; deep fried in oilFlour, potatoes, spices, spring onion, curry leaves; deep fried in oilFlour (and rice flour), sugar, yeast, salt, coconut; steamedFlour, brown sugar, salt, coconut, lime-water; steamedFlour, sweet potato, sugar, salt; deep fried in oilFlour, dried prawn, salt, kuchai, bean sprout; deep fried in oilBread (plain), sardine (canned), ikan bilisMee, bean sprout, egg, mustard leaf; friedMee, ikan bilis, kangkong, onion, chilli; friedMee, bean sprout, fish cake, tau-pok, parsley, sambal, onion; boiled

Glutinous rice flour, gula melaka, coconut, salt, colouring; boiledGlutinous rice, santan, sugar, flour, salt, colouring; steamedGlutinous rice (boiled), coconut, dried prawn, onion, garlic, dried chilli,serai; grilledRice flour, sugar, santan, salt, colouring; steamedKuih-tiau, lau-kua, bean sprout, eggs, fish cake, chilli, ketchup; friedMee-hoon, bean sprout, kuchai, strips of fried egg, chilli; friedMee-hoon, ikan bilis, kangkong, sambal, onion; friedMee-hoon, fishball, mustard leaf; friedRice with santan (steamed), ikan bilis, egg, cucumber, chiliRice with santan (steamed), ikan bilis, sambalRice with santan (steamed), ikan bilis, sambal, cucumber, onion

Banana, flour, sugar, salt; deep fried in oilBanana, flour, santan, sugar, salt; steamed in banana leavesBanana, wheat or rice flour; deep fried in oilGreen bean, rice flour, coconut, egg, sugar, salt; deep fried in oilRed beans, sugar; boiled

cereal and tuber, and fish and prawn pro-ducts, based on their main ingredients. Themost popularly consumed are probably thecereal and tuber based products, or the ex-truded snack foods.

Nutrient Composition of Crooked Snack Foods

Proximate composition of the cooked snackfoods, expressed as per 100 g of edible portion,is tabulated in Table 3. Most of the foods werefound to have a rather narrow range of energylevel of 130 to 255 Kcal per 100 g edible por-tion, except for cake and the two soup dishes(mee soup and bubur kacang merah) which hada moisture content of over 80%. Protein con-centration also did not vary widely, with most

of the values ranging from about 2 to 5 g. Thethree exceptions were cake, sardine sandwichand kuih kasturi, which had protein level ofabout 7 g. The cooked foods studied did nothave a high fat content, most of them below9 g, with a median value of 3.3 g. The except-ions were cake and currypuff. Being mostlycereal based foods, they were found to have afairly high carbohydrate content. Leaving outthe two soup dishes, carbohydrate level wasfound to range from about 23 to 58 g, with amedian value of 35 g per 100 g edible portion.

Table 4 tabulates the mineral content ofthe cooked snack foods, expressed as per 100 gedible portion. Except for 6 items which had acalcium level of below 10 mg, the majority of

PERTANIKA VOL. 12 NO. 1, 1989 17

E.S. TEE, S. SITI MIZURA, A. ANUAR, R. KULADEVAN, S.I. YOUNG, S.C. KHOR AND S.K. CHIN.

the other foods had around 10 to 30 mg per100 g edible portion. Sardine sandwich had anexceptionally high calcium level of 94 mg. Kuihkasturiwa.s found to have an exceptionally highconcentration of iron, whilst the others hadlevels ranging from 0.2 to 2 mg.

The vitamin content of the cooked foodsis tabulated in Table 5. Some of the foods werefound to have moderate quantities of vitaminA activity, higher than for cereals in general.These are foods that contained animal productsas ingredients, and a higher proportion of thevitamin A activity was from retinol. Thiamine

and niacin levels in the foods were found to 1rather low, compared with levels found in ricrice flour and wheat flour. Only one of tlsnacks, kuih kasturi, had a vitamin B, level imore than 0.1 mg per 100 g sample. On trother hand, riboflavin was not exceptionallow, compared with the cereals mentionsabove.

In order to provide a quick reference 1the composition of selected nutrients in eacserving of the cooked snack foods, these ha\been calculated and tabulated in Table <Portion sizes of the foods showed a gener;

TABLE 2Ingredients of processed snack foods

Food1 Ingredients1

Chocolate products:

Bola coklat bertriskut

Chocolate wafer (brand 1)Chocolate wafer (brand 2)

Milk chocolate beansMilk chocolate peanuts

Cereal and tuber products:

Corn stick, chocolate flavourNoodle snack, chicken flavour

Pop Corn, durian flavour

Snacks, cheese flavour

Snacks, chicken flavour (brand 1)



Potato chips (brand 1)Potato chips (brand 2)

Fish and prawn products:

Fish 'satay'Prawn crackers

Cuttlefish crackers

Prepared cuttlefish (brand 1)Prepared cuttlefish (brand 2)

Cocoa powder, edible vegetable oil, sugar, flourCocoa, cocoa mass milk, butter, sugar, starch, wheat flourCocoa powder, sugar, flour, milk powder, vegetable oil, vanilirpermitted flavouring and colouringCocoa powder, sugar, glucose, permitted colouringCocoa, peanuts, vegetable fats, milk powder, 'lincintin' soyisugar

Corn, rice, edible oil, cocoa, cream, saltWheat flour, palm oil, salt, potato starch, sodium carbodymethycellulose, sodium and potassium carbonate, permitted colouimonosodium glutamate, soya sauce, spices and chicken essencCorn, sugar, salt, margarine, milk powder, flavouring an<permitted colouringMaize, cheese, edible vegetable oil, spices, permitted colourinjCorn, edible vegetable oil, artificial chicken flavouring, permitteecolouringRice, corn, edible vegetable oil, artificial chicken flavouringpermitted colouringRice, maize, edible vegetable oil, artificial chicken flavouringpermitted colouringPotato, vegetable oil, salt and approved flavouringsPotato flour, wheat flour, vegetable oil, permitted flavouringand colouring

Fish, starch, salt, sugar, chilliesFresh prawns, wheat flour, vegetable oil, modified food starchmonosodium glutamate, saltCuttlefish, wheat flour, vegetable oil, starch, salt, monosodiumglutamateCuttlefish, sugar, chillie, pepper, salt, monosodium glutamateNot stated

'Name of food and ingredients are as given on the wrapper



trend, in that the kuih and similar snacksweighed around 15 to 70 g per serving, whereasfor the noodle dishes and nasi lemak, servingweights ranged from 100 to 200 g. Neverthe-less, there were considerable differences inportion sizes, and hence, there was more vari-ation in the level of most of the nutrients listed.

Nutrient Composition of Processed Snack FoodsTable 7 tabulates the proximate composition ofthe processed snacks analysed, expressed as per100 g edible portion of the foods. It can be seenthat there is considerable variation in the proteinand fat contents of the foods. Carbohydrate

level showed less variation, although an ex-tremely low level was obtained for one of theprepared cuttlefish products. Energy level ofthe foods varied within a rather narrow rangeof between 300 to 500 Kcal per lOOg.

Levels of the 5 minerals determined aretabulated in Table 8. A considerable amount ofvariation is observed, and there appears to beno general trend, even for items within eachsub-group. This is also true for the vitamins(Table 9). Contributions to total vitamin Aactivity were almost solely from retinol forthe chocolate, fish and prawn products. In thecase of cereal products, carotene also con-

Food1

TABLE3Proximate composition of cooked snack foods (per lOOg edible portion)

Energy Moisture Protein Fat Carbo- Crudehydrate fibre

g g g gKcal %

Ash

Wheat flour based:Cake, plain, cupCucur badakCurrypufFKuih apamKuih kasuiKuih keriaKuih udangSandwich, sardineFried mee (sample 1)Fried mee (sample 2)Mee soup

Rice/rice flour based:Buah MelakaKuih sri mukaPulut panggang/pulut udangKuih lapisFried kuih-tiauFried mee-hoon (sample 1)Fried mee-hoon (sample 2)Fried mee-hoon (sample 3)Nasi lemak (sample 1)Nasi lemak (sample 2)Nasi lemak (sample 3)

Miscellaneous:Cokodok pisangLepat pisangPisang gorengKuih kasturiBubur kacang merah

43523833019313123624825216114868

201177219146170138166158165162149

25415818424644

14.846.933.652.067.244.247.541.760.262.484.9

50.358.348.663.763.969.759.064.762.861.764.8

43.260.655.345.188.2

7.15.54.72.42.52.65.57.45.54.83.6

3.23.54.03.05.72.93.63.95.64.64.1

3.93.21.86.91.6

19.86.614.70.40.53.98.75.83.31.42.6

1.22.64.60.66.44.01.23.94.92.52.6

6.30.72.17.30.1

57.139.244.845.029.147.736.942.627.229.07.5

44.435.040.532.222.522.535.126.724.630.227.2

45.434.839.538.29.2

00.70.30

0.40.80.10.60.10.30.2

0.50

1.50

0.10.30.20.20.50.20.3

0.50

0.31.50.7

1.21.11.90.20.30.81.31.91.72.11.2

0.80.60.80.51.40.60.90.61.60.81.0

0.70.71.01.00.2

'No refuse in all samples

PERTANIKAVOL. 12 NO. 1, 1989


tributed to total vitamin A. As was done for thecooked foods, the composition of selectednutrients in each packet or serving of theprocessed snacks have been calculated andtabulated in Table 10.

CONCLUSIONNo at tempt has been made to compare thenutritive value of the two groups of snack foodsstudied, cooked and processed. Firstly, then u m b e r of items studied was too small for avalid comparison. In any case, the nutrientsderived from a particular food depend on thequantity consumed. Fur thermore , the cost ofderiving a quantity of a certain nutr ient willhave to be taken into consideration.

It is also not the intention of this repor tto deal with the controversy of the consump-tion of snack foods, especially a m o n g chi ldren.It is hoped that the results will provide someunders tanding on the nut r ient composit ion ofthese foods. In no way does the repor t claim toprovide representative data for the nut r ientcomposition of the foods studied, since noproper sampling procedure was carried out. Itdoes provide an idea of the order of magni tudeof the nutrients tabulated for each type of food.It must, however, be borne in mind that con-siderable variation in nutr ient content couldexist among the cooked foods, d e p e n d i n gmainly on the composition of the ingredients .This is in fact a major problem with the analysis

TABLE 4Mineral content of cooked snack foods (mg per lOOg edible portion)

Food

Wheat flour based:Cake, plain, cupCucur badakCurrypufFKuih apamKuih kasuiKuih keriaKuih udangSandwich, sardineFried mee (sample 1)Fried mee (sample 2)Mee soup


Miscellaneous:Cokodok pisangl^pat pisangPisang gorengKuih kasturiBubur kacang merah

Calcium

1527265

55292194132715

318

117

20163419411323

987

288

Phosphorus

16059542717595480334427

2929403453343916734050

462139

11014

Iron

0.80.81.30.30.40.30.61.60.81.10.5

2.30.50.40.42.00.82.00.71.20.60.5

0.60.40.63.40.2

Sodium

356145127844

4281

376457550595302

15314617111036615619292

360180251

7557

10895

3

Potassium

38183109

017

1644193445529

5937943433383124604859

16214121618540



of cooked foods in general. Nevertheless, formany cooked foods, the portion size and ingre-dients of a particular food from differentvendors are rather similar. To enhance the use-fulness of data on cooked foods, particular at-tention will also have to be paid to the listingof ingredients in the food or dish and methodof preparation. There has been an increasingdemand for data on the nutrient compositionof cooked foods, and more intensive work inthis area will have to be carried out.

The snack foods analysed in the study areonly a fraction of the total number of these

foods available. There are many more interest-ing and delicious Malaysian cooked snacks.Some of them are described in the various recipeand cook books. A comprehensive compilationof all these foods, with their recipes and methodof preparation should be useful. For the pro-cessed snacks, the industry has been growingrapidly, and knowledge on the nutrient com-position of snack foods is still limited.

ACKNOWLEDGEMENTSThe authors thank the Director of the Institutefor Medical Research, for permission to publish

TABLE 5Vitamin content of cooked snack foods (per 100 g edible portion)

Food Retinol Carotene

w

Vitamin AActivity

HgRE1

Thiamine

mg

Riboflavin

mg

Niacin

mg

AscorbicAcidmg

Wheat flour based:Cake, plain, cupCucur badakCurrypuffKuih apamKuih kasuiKuih keriaKuih udangSandwich, sardineFried mee (sample 1)Fried mee (sample 2)Mee soup


Miscellaneous:Cokodok pisangl^epat pisangPisang gorengKuih kasturiBubur kacang merah

657140

48

193446114314

311145

43323926271912

318

152010

0645400

5735

1692397

0

00

720

1887

266268

392014

35201

3927

0

65824948

294074145914

31126

546478370 *342214

3742222510

0.060.090.07

0.080.070.090.010.01

o

00.010.02

00.050.020.010.010.060.030.01

0.060.060.050.13

0

0.050.040.040.030.030.040.040.070.040.040.02

0.050.050.080.050.080.080.040.100.060.040.04

0.060.070.050.070.02

0.60.70.80.20.30.81.31.10.90.40.4

0.40.51.00.40.20.30.41.91.20.80.5

0.63.20.81.80.4

1.00.91.2

03.8

00.61.11.15.7

0

1.22.0

01.51.80.11.71.70.61.10.6

0.90

6.50

0.7

'RE = retinol equivalent



the results of the study. The assistance of thevarious local health authorities in Selangor

Darul Ehsan in obtaining samples for theanalysis is greatly appreciated.

TABLE 6Selected nutrients in each serving of cooked snack food

Food Weight Energy Protein Calcium Iron Vitamin A Thiamine Ribo-activity flavin

g Kcal g mg mg Ug RE1 mg mg

Wheat flour based:Cake, plain, cupCucur badakCurrypufFKuih apamKuih kasuiKuih keriaKuih udangSandwich, sardineFried mee (sample 1)Fried mee (sample 2)Mee soupRice/rice flour based:Buah MelakaKuih sri mukaPulut panggang/pulut udangKuih lapisFried kuih-tiauFried mee-hoon (sample 1)Fried mee-hoon (sample 2)Fried mee-hoon (sample 3)Nasi lemak (sample 1)Nasi lemak (sample 2)Nasi lemak (sample 3)Miscellaneous:Cokodok pisangIjepat pisangPisang gorengKuih kasturiBubur kacang merah

'RE= retinol equivalent

2329222762383028

111167563

15537455

200200101186150116172

71906572

230

10069735281907471

179247382

3094

16280

341275168294247188256

180142120177101

1.61.61.00.61.61.01.72.1 -6.18.0

20.3

0.51.93.01.7

. 11.45.83.67.38.45.37.1

2.82.91.25.03.7

3861

34116

26144582

5484

39313435621540

775

2017

0.20.20.30.10.20.10.20.40.91.82.8

0.30.30.30.24.01.62.01.31.80 70.9

0.40.40.42.40.5

152411

15

111221169S79

06

193

929484

130512624

2638141823

0.010.030.02

00

0.030.020.030.010.02

0

00.010.01

00.100.040.010.020.090.030.02

0.040.050.030.09

0

0.010.010.010.010.020.020.010.020.040.070.11

0.010.030.060.030.160.160.040.190.090.050.07

0.040.060.030.050.05



TABLE 7Proximate composition of processed snack foods (per lOOg edible portion)

Food1 Energy Moisture Protein Fat

Kcal g 8

Carbo-hydrate

g

Crudefibre

g

Ash

g

Chocolate products:Bola coklat berbiskutChocalate wafer (brand 1)Chocolate wafer (brand 2)Milk chocolate beansMilk chocolate peanutsCereal and tuber products:Corn stick, chocolate flavourNoodle snack, chicken flavourPop corn, durian flavourSnacks, cheese flavourSnacks, chicken flavour (brand 1)Snacks, chicken flavour (brand 2)Snacks, chicken flavour (brand, 3)Potato chips (brand 1)Potato chips (brand 2)Fish and prawn products:Fish 'satay'Prawn crackersCuttlefish crackersPrepared cuttlefish (brand 1)Prepared cuttlefish (brand 2)

517515565377509

526456380499504458456552407

380424429353296

2.61.72.32.56.8

3.93.54.83.13.76.26.45.67.0

15.23.34.19.0

20.9

10.14.65.52.217.2

5.211.06.99.36.28.04.86.46.3

13.96.25.2

37.562.1

26.625.135.72.6

30.9

28.815.60.824.025.618.417.939.010.5

12.29.810.70.83.1

59.267.655.486.240.5

61.567.986.46L462.165.268.843.971.9

53.777.777.949.04.9

0000

2.6

0000000

1.70

0.800

0.20.2

1.51.01.16.52.0

0.62.01.12.22.42.22.13.44.3

4.23.02.13.58.8

'No refuse in all samples

TABLE 8Mineral content of processed snack foods (mg per 100 g edible portion)

Food Calcium Phosphorus Iron Sodium Potassium

Chocolate products:Bola coklat berbiskutChocolate wafer (brand 1)Chocolate wafer (brand 2)Milk chocolate beansMilk chocolate peanutsCereal and tuber products:Corn stick, chocolate flavourNoodle snack, chicken flavourPop Corn, durian flavourSnacks, cheese flavourSnacks, chicken flavour (brandSnacks, chicken flavour (brandSnacks, chicken flavour (brandPotato chips (brand 1)Potato chips (brand 2)

Fish and praxvn products:Fish 'satay'Prawn crackersCuttlefish crackersPrepared cuttlefish (brand 1)Prepared cuttlefish (brand 2)

1)2)3)

1668915754152

29201811114861734

81944651143

189989738245

7113571114516164104156

1759881364717

2.23.81.59.02.5

1.41.11.53.32.60.80.81.41.0

4.11.11.84.66.5

8687983683

186132824837034655462721152

8417505279231352

30917595117295

8388855546531577141.

358116110271585

PERTANIKA VOL. 12 NO. 1, 1989


TABLE 9Vitamin content of processed snack foods (per 100 g edible portion)

Food Retinol

Hg

Carotene

ng

Vitamin A ThiamineActivityHg RE1 mg

Riboflavin

mg

Niacin

mg

AscorbicAcidmg

Chocolate products:

Bola coklat berbiskut

Chocolate wafer (brand 1)Chocolate wafer (brand 2)Milk chocolate beansMilk chocolate peanuts


Corn stick, chocolate flavourNoodle snack, chicken flavourPop Corn, durian flavourSnacks, cheese flavourSnacks, chicken flavour (brand 1)Snacks, chicken flavour (brand 2)Snacks, chicken flavour (brand 3)Potato chips (brand 1)Potato chips (brand 2)

Fish and prawn products:

Fish 'satay'Prawn crackersCuttlefish crackersPrepared cuttlefish (brand 1)Prepared cuttlefish (brand 2)

848661557

54663074495476

16048

42583444

107

00000

324

146117504332

00

00090

848661557

59675494576181

16048

42583446

107

0.060.060.03

00.33

0.010.070.050.06

00000

0.020.030.010.030.02

0.390.230.150.090.40

0.100.050.170.25

00

0.130.200.06

0.100.050.050.080.29

1.41.13.61.16.4

1.40.80.7

00.50.91.94.23.0

2.01.00.82.97.0

3.88.84.64.71.2

3.516.82.93.91.72.30.88.5

15.2

1.27.08.71.21.2

'RE = retinol equivalent

.



TABLE 10Selected nutrients in each packet of processed snack food

Food

Chocolate products:

Bola coklat berbiskut

Chocolate wafer (brand 1)Chocolate wafer (brand 2)Milk chocolate beansMilk chocolate peanuts


Corn stick, chocolate flavourNoodle snack, chicken flavourPop corn, durian flavourSnacks, cheese flavourSnacks, chicken flavour (brand 1)Snacks, chicken flavour (brand 2)Snacks, chicken flavour (brand 3)Potato chips (brand 1)Potato chips (brand 2)Fish and prawn products:Fish 'satay1 2

Prawn crackersCuttlefish crackersPrepared cuttlefish (brand 1)Prepared cuttlefish (brand 2)

Weight

g

1514141280

1530SO

101888

1810

6252040

4

Energy

Real

77727945

407

79137114509137369941

2310686

14112

Protein Calcium

g

1.50.60.80.3

13.8

0.83.32.10.91.10.60.41.20.6

0.81.61.0

15.02.5

mg

251322

6121

466

1131133

523

921

6

Iron

mg

0.30.50.21.12.0

0.20.30.50.30.50.10.10.30.1

0.20.30.41.80.3

Vitamin AactivityugRE1

1792

46

920169

1056

295

3157

184

Thiamine

mg

0.010.01

00

0.26

00.020.020.01

00000

00.01

00.01

0

Ri bo-flavin

mg

0.060.030.020.010.32

0.020.020.050.03

00

0.010.040.01

0.010.010.010.030.01

'RE = retinol equivalent2per stick

REFERENCESAMINAH A., K. ROSEUNA and K. NOR1MAH. 1987.

Intake of Commercially Extruded Snack Foods byRural Primary School Children. Proceedings of the2nd Scientific Conference of the Nutrition Society of

Malaysia, February 28, Kuala Lumpur; pp. 69-73.

MOHAMAD NORDIN A.K. 1983. The NutritionalAspect of Fast Food in Malaysia. Paper presentedat the MIFF Seminar on Mass Catering and Fast Food,

February 26, Kuala Lumpur.

TEE E SIONG. 1979. Nutrition of School Childrenand Snack Foods Sold in Canteens. Paper pre-sented at the Seminar on Health, Food and Nutrition,September 15-10, Pulau Pinang.

TEE, E.S., T.K.W. NG and Y.H. CHONG. 1979.Cholesterol Content and Fatty Acid Compositionof Some Malaysian Foods. Med. J. Malaysia, 33:334-341.

TEE E SIONG. 1985. Nutrient Composition ofMalaysian Foods-A Preliminary Table (First Up-

Date). ASEAN Protein Project, National Sub-Committee Malaysia: Kuala Lumpur.

TEE, E.S., S. SITI MIZURA, I. KHATIJAH, A. MOHD. NA-

SIR, and M.N. ISMAIL. 1986. Status of FoodComposition Studies in Malaysia. Country ReportPresented at the Workshop for the ASEAN Food DataNetwork, 22-25 October, Jakarta.

TEE, E.S., S. SITI MI/A RA, R. KUIADEVAN, S.I. YOUNG,

S.C. KHOR and S.K. CHIN (eds). 1987. Labor-atory Procedures in Nutrient Analysis of Foods.Division of Human Nutrition, Institute for MedicalResearch: Kuala Lumpur.

WORLD HEALTH ORGANIZATION (WHO). 1967.Requirements of Vitamin A, Thiamine, Riboflav-ine and Niacin. WHO Technical Report SeriesNo. 362. WHO: Geneva.

ZANARlAH J. 1986. Junk food - Is the ConceptRight? Teknologi Makanan, 5: 43-48.

(Received 10 November, 1987)


nutrient composition of selected cooked and processed ...pertanika.upm.edu.my/pertanika papers/pert...

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