Hot Pockets: Hickory Ham And Cheddar

947 Words 4 Pages
The wide variety of frozen food is present now on the market. The main feature of this food is that it is given precooked and it is necessary to heat it in an oven or in a microwave one to prepare. On the one hand, this feature makes its consumption comfortable and saves time of the eater. At the same time, being frozen for the long time and become eatable after a short heating is not “natural” behavior for the food. Thus, the majority of frozen food is manufactured with methods and technologies of modern food processing. Despite the technologies themselves are not affecting the quality of food, they need specific ingredients to be used, and this ingredients can affect dietary properties of the food. So, the purpose of this work is to summarize …show more content…
Thus, it is possible to expect ingredients for the dough, fillings (such as cheddar cheese or ham product), and corresponding flavors. In addition, there probably would be present salt, texturizers and emulsifiers for the filling, because it has to be soft and melting after the healting. So, the ingredients of the Hor Pocket are present in the table above. Information of the ingredients in obtained from the packaging, and functions are characterized according to classifications provided by Bender1 and by U. S. Food and Drug …show more content…
At the same time, according to information from the manufacturer3, the amount of calories per serving for the meal it 280 kcal, and the majority of this calories comes from saturated fat (25% of total fat) and carbohydrates which are components of the shell. Considering that the amount of fiber is only 4% of the total amount of carbohydrates, the rest of them have questioned dietary value.
At the same time, the ready meals can be considered to have health nutritional profile, according to Remnant4. In addition, the ready meals are usually saturated in high fats and salt which makes them not the best choice for everyday consumption, but, at the same time, they are relatively low in sugar. On the other hand, Wolfson5 states that the home cooking is relatively associated with the better diet quality comparing to the consumption of ready meals. So, the outcomes of the research states that the average energy amount of home cookers was 9054 kilojoules, compared to 9627 kilojoules of ready meals eaters, and lower consumption of fats and

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