Citation
Nisha P., . and Ravi Kiran C., . and SobanKumar D. R., . and Sundaresan A., . and Reshma M. V., . and Jayamurthy P., . Trans fat content in labeled and unlabelled Indian bakery products including fried snacks. pp. 1609-1614. ISSN 2231-7546
Abstract
Trans fatty acid (TFA) intake is positively associated with the risk of developing cardiovascular disease. In this context present study provides detailed information about the total fat fatty acid composition and trans fat content of selected labeled and unlabelled Indian bakery products (biscuits pastries cakes bread bun puffs rolls burger cutlet samosa and noodles). Quality studies included free fatty acid value peroxide value p-Anisidine and totox values were performed on the extracted fat. Among the products analyzed cake samples showed highest fat content and puff samples showed highest trans fat content. The major trans form in all samples was elaidic acid except butter bun where vaccenic acid was the predominant TFA. Higher FFA PV p- Anisidine and totox values indicated the poor quality either contributed by the processing (baking) or storage deterioration. When there are regulations emphasizing on labeling the TFA content there are arrays of unlabelled products which are not governed under any regulations. The present study shows the significance of laying regulation on such products.
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Abstract
Trans fatty acid (TFA) intake is positively associated with the risk of developing cardiovascular disease. In this context present study provides detailed information about the total fat fatty acid composition and trans fat content of selected labeled and unlabelled Indian bakery products (biscuits pastries cakes bread bun puffs rolls burger cutlet samosa and noodles). Quality studies included free fatty acid value peroxide value p-Anisidine and totox values were performed on the extracted fat. Among the products analyzed cake samples showed highest fat content and puff samples showed highest trans fat content. The major trans form in all samples was elaidic acid except butter bun where vaccenic acid was the predominant TFA. Higher FFA PV p- Anisidine and totox values indicated the poor quality either contributed by the processing (baking) or storage deterioration. When there are regulations emphasizing on labeling the TFA content there are arrays of unlabelled products which are not governed under any regulations. The present study shows the significance of laying regulation on such products.
Additional Metadata
Item Type: | Article |
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AGROVOC Term: | trans fatty acids |
AGROVOC Term: | Fatty acids |
AGROVOC Term: | Cardiovascular diseases |
AGROVOC Term: | Bakery products |
AGROVOC Term: | Dietary components |
AGROVOC Term: | Cholesterol |
Depositing User: | Ms. Suzila Mohamad Kasim |
Last Modified: | 24 Apr 2025 06:27 |
URI: | http://webagris.upm.edu.my/id/eprint/22256 |
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