Determination of trans fat in traditional Pakistani breakfast and snack foods

Pasha I., . and Rasool G., . and Ahmad S., . and Shah F., . and Sharif M. K., . and Sharif H. R., . Determination of trans fat in traditional Pakistani breakfast and snack foods. pp. 489-453. ISSN 2231-7546

Intake of trans fat may led to cardiovascular diseases and have no nutritional advantage in the diet. Breakfast and snack foods are the major contributor of trans fat in the diet. Research was performed to determine trans fat contents and physiochemical attributes of extracted fats and oils from traditional products like poori cake paratha doughnut and puff pastry which were collected from local market of Faisalabad Pakistan. Trans fat contents were determined in term of elaidic acid through attenuated total reflection fourier transform infrared (ATR-FTIR) spectroscopy. Highest trans fat content were found in doughnuts (38.6910.133) followed by poori (18.480 5.020). Minimum value for trans fat was observed in puff pastry (6.1903.080). Overall trans fat content ranged between 6.1903.080 to 38.6910.133 which shows drastically higher tans fat contents. Samples were further investigated for different quality parameters i.e. melting point refractive index specific gravity free fatty acids peroxide value acid value saponification value and iodine value The greatest value of melting point was found in samples of Paratha (36.12.1C) and lowest value was observed in cake (31.40.8C). Highest acid value and free fatty acid contents were found in poori (0.6912 0.12 and 0.3470.058). Samples form poori showed highest saponification value (190.341.71mg KOH/g) while iodine value was highest in cake (69.921 1.26) and lowest in puff pastry (62.102 1.25).

Full text available from: Official URL: http://www.ifrj.upm.edu.my/23%20(02)%202016/(54).p...

Abstract

Intake of trans fat may led to cardiovascular diseases and have no nutritional advantage in the diet. Breakfast and snack foods are the major contributor of trans fat in the diet. Research was performed to determine trans fat contents and physiochemical attributes of extracted fats and oils from traditional products like poori cake paratha doughnut and puff pastry which were collected from local market of Faisalabad Pakistan. Trans fat contents were determined in term of elaidic acid through attenuated total reflection fourier transform infrared (ATR-FTIR) spectroscopy. Highest trans fat content were found in doughnuts (38.6910.133) followed by poori (18.480 5.020). Minimum value for trans fat was observed in puff pastry (6.1903.080). Overall trans fat content ranged between 6.1903.080 to 38.6910.133 which shows drastically higher tans fat contents. Samples were further investigated for different quality parameters i.e. melting point refractive index specific gravity free fatty acids peroxide value acid value saponification value and iodine value The greatest value of melting point was found in samples of Paratha (36.12.1C) and lowest value was observed in cake (31.40.8C). Highest acid value and free fatty acid contents were found in poori (0.6912 0.12 and 0.3470.058). Samples form poori showed highest saponification value (190.341.71mg KOH/g) while iodine value was highest in cake (69.921 1.26) and lowest in puff pastry (62.102 1.25).

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Item Type:	Article
AGROVOC Term:	Snacks
AGROVOC Term:	Breakfast cereals
AGROVOC Term:	trans fatty acids
AGROVOC Term:	Fat content
AGROVOC Term:	Fatty oils
AGROVOC Term:	Infrared spectrophotometry
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22664

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