DETERMINAÇÃO DA COMPOSIÇÃO PROXIMAL E IDENTIFICAÇÃO DE SUJIDADES LEVES EM MACARRÃO INSTANTÂNEO COMERCIAL

Abstract

The growing demand for convenience and practicality has led to an increase in the consumption of ultra-processed foods, among which instant noodles stand out. This product, widely consumed in various parts of the world, including Brazil, is appreciated for its ease of preparation and accessibility. However, its nutritional composition raises significant health concerns when consumed in excess. Given this scenario, this study analyzed the proximal composition of three brands of instant noodles (MV, MN and MP), comparing the laboratory results with the information on the label of each product and with the limits established by Brazilian legislation, with emphasis on high levels of sodium and lipids. The moisture content of the samples varied between 5.75 and 6.07 g/100g, within the limits. The protein content varied from 9.87 to 12.68 g/100g, meeting the minimum required. Ash content varied from 6.43 to 6.91 g/100g, while sodium content was high (1,536 to 1,865 mg/100g), but within the permitted limit. Lipids (14.08 to 16.95 g/100g) and energy value (420 to 434 kcal/100g) showed discrepancies in relation to the labels. The discrepancies reinforce the need for greater rigor in nutritional labeling. Three brands of instant noodles were evaluated for physical contamination. The MV brand presented 14 ± 6 insect fragments, 59 ± 32 microplastics, 14 ± 6 hairs and 9 ± 1 other foreign matter per 225g, exceeding the legal limit only in the insect item (225 permitted fragments). The MP brand presented 5 ± 1 insect fragments, 36 ± 18 microplastics and 27 ± 16 hairs, within the established limits. The MN brand stood out for presenting only microplastics (45 ± 25), being free of other contaminants. The presence of microplastics was the most prevalent among all samples, although there is still no specific regulation. It is concluded that the results indicate failures in good manufacturing practices and reinforce the need for strict health inspection, aiming at food safety and consumer health protection