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  • 1 Institute of Physical Chemistry, N.C.S.R. “Demokritos” Radioanalytical Laboratory Aghia Paraskevi Attikis 153 10 Athens Greece
  • | 2 National Technical University of Athens Laboratory of Food Technology 5 Iroon Polytechniou Str., Zografou I57 80 Athens Greece
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Desserts are the most aromatic and delicious parts of meals, and also a source of nutrient trace elements for the human body. In this work, instrumental neutron activation analysis has been applied to determine the trace elements antimony, chromium, cobalt, iron, manganese, potassium, rubidium, scandium, sodium and zinc in creme caramel, ice-creams, jellies and mousse dried desserts from the Greek market. According to our results, their classification as nutrient trace element sources for the human body is: mousse>ice-cream>creme caramel>jelly. Among the different studied flavours, chocolate and its derivatives are the richest in nutrient trace elements. Moreover, the consumption of one portion of a chocolate mousse dessert can offer to the human body about 60% of the daily required chromium, 40% of the daily required iron, 10% of the daily required manganese and potassium and 4% of the daily required sodium.