Analytical analysis of traditional foods: Filling the gap in Serbian Food Composition Database information

Abstract

Addition of the analytical parameters to traditional food is an ongoing requirement for development and updating of food composition database (FCDB). The list of commonly consumed Serbian traditional foods was identified: gibanica (filo pastry with cheese fill), prebranac (first cooked, than baked beans), ajvar (cooked pepper and aubergine spread), fresh cheese, kajmak (creamy dairy product), and vanilice (cookies).The aims of our study were: 1) to obtain analytical values of representative traditional foods following EuroFIR criteria, 2) to fulfill the gap in traditional food composition knowledge and 3) to get high quality analytical data for inclusion in FCDB.

Unapređenju srpske FCDB baze podataka doprinose i podaci koje smo analitički obradili i uneli u bazu a odnose se na sastav makro i mikroelemenata u tradicionalnoj hrani koja je kod nas u Srbiji prepoznata. U našu srpsku tradicionalnu hranu ubrojali smo: gibanicu, prebranac, ajvar, kajmak i vanilice. Ciljevi naše studije koja je samo jedan deo EuroFir projekta (FP6) bili su: a) da prateći sve kriterijume EuroFIR-a odredimo analitičke vrednosti reprezentativne tradicionalne hrane b) da upotpunimo praznine naše FCDB baze i c) upotpunimo znanje vezano za tradicionalnu hranu uopšte.