Consequence of fatty acids profile including trans fat in chocolate and pastry samples


Citation

Aftab A. K, . and Sherazi S.T.H, . and Rubina S, . and Razia S, . and Ambrat, . and Arfa Y, . Consequence of fatty acids profile including trans fat in chocolate and pastry samples. pp. 601-605. ISSN 22317546

Abstract

Due to reported detrimental health effects of diets which are high in trans fatty acids (TFA) particularly on blood lipids two main convenience products (chocolate and pastry) were investigated. In this regard to determine fatty acids composition with special emphasis on trans fat content from extracted neat fat of the products gas chromatography coupled with mass spectroscopic technique was used. Total saturated and unsaturated fatty acid found were in the range of 63.89- 84.35 and 15.24--36.11 for chocolate samples and similarly 40.22-53.46 and 46.56-59.77 for pastry samples. The high amount of TFA was observed in all chocolate and pastry samples varied from 4.56-8.49 and 3.92-10.17 respectively.


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Abstract

Due to reported detrimental health effects of diets which are high in trans fatty acids (TFA) particularly on blood lipids two main convenience products (chocolate and pastry) were investigated. In this regard to determine fatty acids composition with special emphasis on trans fat content from extracted neat fat of the products gas chromatography coupled with mass spectroscopic technique was used. Total saturated and unsaturated fatty acid found were in the range of 63.89- 84.35 and 15.24--36.11 for chocolate samples and similarly 40.22-53.46 and 46.56-59.77 for pastry samples. The high amount of TFA was observed in all chocolate and pastry samples varied from 4.56-8.49 and 3.92-10.17 respectively.

Additional Metadata

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Item Type: Article
AGROVOC Term: Chocolate
AGROVOC Term: Fatty acids
AGROVOC Term: trans fatty acids
AGROVOC Term: Diet
AGROVOC Term: Health diets
AGROVOC Term: Mass spectroscopy
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/21771

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