Composition of fatty acids including the content of trans isomers in some selected cakes
2009
Paszczyk, B. | Borejszo, Z. | Szewczyk, A.,Uniwersytet Warminsko-Mazurski, Olsztyn (Poland). Katedra Towaroznawstwa i Badan Zywnosci
The objective of the study was to assess the composition of fatty acids including the content of unsaturated fatty acids showing a trans configuration, in 20 various cakes available on the market in the city of Olsztyn (Poland). The determination procedures were carried out using a GC method in a 100 m capillary column with a CP Sil 88 phase. In the cakes investigated, the fat content ranged from 4.51 to 32.66 percent, those cakes were characterized by a different content of fatty acids. The percent content of saturated fatty acids in the fat of the products ranged from 10.55 to 50.20 percent, content of monounsaturated fatty acids ranged from 37.20 to 63.13 percent, and of the poly-unsaturated fatty acids: from 5.63 to 36.28 percent. The trans isomers were present in the fat in all cakes studied
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