Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results

  • Monica Panozzo Department of Comparative Biomedicine and Food Science, University of Padua, Italy.
  • Luciano Magro Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padua, Italy.
  • Ilario Erle Hygiene for Food of Animal Origin Unit, Local Health Unit 6, Vicenza, Italy.
  • Stefano Ferrarini Hygiene for Food of Animal Origin Unit, Local Health Unit 6, Vicenza, Italy.
  • Riccardo Murari Hygiene for Food of Animal Origin Unit, Local Health Unit 20, Verona, Italy.
  • Enrico Novelli | enrico.novelli@unipd.it Department of Comparative Biomedicine and Food Science, University of Padua, Italy.
  • Simone Masaro Department of Comparative Biomedicine and Food Science, University of Padua, Italy.

Abstract

The sampling activity for this study was performed between September and October 2012. It involved seven shops in Verona, eleven in Vicenza and two in its province (Bassano del Grappa), northern Italy. The scope was to measure the values of energy and nutritional components and to identify the profile of fatty acids in a serving of ready to eat Döner Kebab. The samples were collected according to the usual proportions of this preparation, keeping all the components (bread, meat, vegetables and sauces) separated in different bags. In the laboratory, each component was weighed and, after pooling, processed for the analytical determination of humidity, crude protein, lipid content and fatty acid profile, ashes, sodium (salt), carbohydrate, collagen (measured only in meat) and fibre. The results showed a highly standardized recipe, while the comparison between the two towns showed a significant difference in carbohydrate concentration (mainly due to the quantity of bread used). By observing data on the serving sizes sampled (274 to 618 g) and the nutritional values obtained, Döner Kebab can be seen as a ready to eat dish providing much energy: on average a serving size covers 45 and 36% of the recommended daily intake of energy, 95.7 and 82.1% of protein, 42.5 and 33.4% of saturated fatty acids for females and males, respectively, and 85.5% of salt regardless of gender. Döner Kebab can be considered as an occasional substitute to one of the two main meals of the day.

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Published
2015-06-09
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Original Articles
Keywords:
Döner Kebab, Chemical composition, Fatty acids, Nutritional value, Daily reference intake
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How to Cite
1.
Panozzo M, Magro L, Erle I, Ferrarini S, Murari R, Novelli E, Masaro S. Nutritional quality of preparations based on Döner Kebab sold in two towns of Veneto Region, Italy: preliminary results. Ital J Food Safety [Internet]. 2015Jun.9 [cited 2021Apr.20];4(2). Available from: https://pagepressjournals.org/index.php/ijfs/article/view/ijfs.2015.4535