Composition of fatty acids and trans isomers of fatty acids in fats of selected confectionery products
2007
Paszczyk, B. | Zegarska, Z. | Borejszo, Z.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Towaroznawstwa i Badan Zywnosci
Studies were carried out to evaluate the fatty acid composition, including the content of trans unsaturated fatty acids, in 20 different confectionery products available on the Olsztyn market. Two groups of products were analysed. The first group includes biscuits, cakes, gingerbreads, sponge cakes and croissant. The second group - wafers. Determinations were carried out with the GC method using a 100 m capillary column with CP Sil 88 phase. The examined confectioneries were characterized by fat content ranging from 10.9 percent to 35 percent as well as by differentiated composition of fatty acids. The participation of saturated fatty acids in fat in first group of products ranged from 24.4 to 81.2 percent, whereas that of monounsaturated fatty acids - from 14.1 to 63.2 percent, and polyunsaturated fatty acids - from 4.8 to 11.8 percent. In fat of second group of products, saturated fatty acids constituted from 35.4 to 63.4 percent, monounsaturated fatty acids - from 29.1 to 63.2 percent, and polyunsaturated fatty acids - from 3.2 to 10.0 percent
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