Fatty acid composition including trans isomers of Serbian biscuits | Zendy

Snežana Kravić | Zendy; Zvonimir Suturović | Zendy; Jaroslava ŠvarcGajić | Zendy; Zorica Stojanović | Zendy; Mira Pucarević | Zendy; Ivaikolić | Zendy

AI Assistant Blog Pricing

Home ZAIA Blog

Open Access

Fatty acid composition including trans isomers of Serbian biscuits

Author(s) -

Snežana Kravić,

Zvonimir Suturović,

Jaroslava ŠvarcGajić,

Zorica Stojanović,

Mira Pucarević,

Ivaikolić

Publication year - 2010

Publication title -

hemijska industrija

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.147

H-Index - 19

eISSN - 2217-7426

pISSN - 0367-598X

DOI - 10.2298/hemind101001078k

Subject(s) - food science , chemistry , polyunsaturated fatty acid , total fat , composition (language) , fatty acid , organic chemistry , linguistics , philosophy

An experimental study was carried out with the aim of evaluating the quality of the lipid fraction of Serbian biscuits. Total fat contents of the biscuit samples ranged between 10.2% and 24.5%. The saturated, cis-monounsaturated and cis-polyunsaturated fatty acid contents were within the ranges of 18.585.6%, 10.649.9% and 2.713.3% of total fatty acids, respectively. The content of trans fatty acids (TFA) ranged from 0.0% to 42.5% and the mean was 10.2%. In a total of 34 investigated samples, 10 of them were found to be trans - free, 8 contained low level of TFA (under 2%), 4 samples contained between 2 and 10% of TFA, while 12 samples contained very high amounts of TFA (12.042.5%). The results obtained showed a considerable variability in fatty acid composition of biscuits which indicated that different types of fats and oils were used for production of biscuits in Serbia

The content you want is available to Zendy users.

Already have an account? Click here to sign in.

Having issues? You can contact us here

Accelerating Research