Monitoring of Fat Content, Free Fatty Acid and Fatty Acid Profile Including trans Fat in Pakistani Biscuits

Autor: M. Younis Talpur, Sarfaraz Ahmed Mahesar, Sarfraz Arain, Syed Tufail Hussain Sherazi, Aftab Ahmed Kandhro, Muhammad Iqbal Bhanger
Rok vydání: 2008
Předmět:
Zdroj: Journal of the American Oil Chemists' Society. 85:1057-1061
ISSN: 1558-9331
0003-021X
DOI: 10.1007/s11746-008-1297-8
Popis: The fat contents of 12 brands of biscuits were extracted and evaluated for free fatty acids (FFA) and their fatty acid composition (FAC). The oil content and FFA varied from 13.7 to 27.6% and 0.2 to 1.0%, respectively. The FAC was analyzed by gas chromatography–mass spectroscopy with particular emphasis on trans fatty acids (TFA). Total saturated, unsaturated, cis-monounsaturated and polyunsaturated fatty acids were determined in the range of 37.9–46.9, 53.0–62.0, 12.3–43.7 and 0.1–9.2%, respectively. The high amount of TFA was observed in all biscuit samples and varied from 9.3 to 34.9%. The quantity and quality of the lipid fraction of the biscuits indicated that the all analyzed biscuits are a rich source of fat, saturated fatty acids and trans fatty acids, consequently not suitable for the health of consumers. The high content of trans fatty acids and palmitic acid also indicated that blends of RBD palm oil and partially hydrogenated oil had been used in the biscuit manufacturing.
Databáze: OpenAIRE
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