ANÁLISE DA CONFORMIDADE DO VALOR NUTRICIONAL DE DIFERENTES MARCAS DE BISCOITOS TIPO CHAMPANHE COMERCIALIZADAS EM GARANHUNS – PE

Nutrition labeling is defined as any description intended to inform the consumer about the nutritional properties of a food and comprises the declaration of energy value, carbohydrates, protein, total fat, saturated fat, trans fat, dietary fiber and sodium. and use the information on the labels so that a food can be consumed according to the required needs and that companies are faithful to the nutritional tables. Therefore, the objective of the present study was to verify if the nutritional information contained in the labels of three brands of champagne cookies presents conformity with the values obtained in the physicochemical analysis. Three brands of champagne cookies were acquired in supermarkets in Garanhuns PE, coded in A, B and C, the samples were within the expiration date and the packaging intact for the analysis of: water content , lipids, proteins, ashes, carbohydrates and caloric value. The averages obtained were compared by analysis of variance (ANOVA) and Tukey test with a 5% significance level, and the percentage error between the values informed on the cookies labels with the averages found in the analyzes was calculated. According to the results obtained, the crackers analyzed presented high caloric values, mainly due to the high carbohydrate content, the main component of the samples. Regarding the percentage error, there was great divergence, especially for the caloric value of the B-brand cookie (34,72%) and the lipid content in all brands (80,55, 81,55 and 77,89%), respectively, and may be considered as indicative of falsification, causing risks to consumer health.