Fatty Acid Composition and Trans Fatty Acids in Crisps and Cakes in Turkey's Markets
Küçük Resim Yok
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
TAYLOR & FRANCIS INC
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, trans fatty acid and fatty acid composition of 57 crisps and 50 cakes sold in the markets in Turkey were determined. C 18:1, oleic acid, was the major fatty acid in all crisps and cake samples. The percentages of saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) ranged between 27.98-46.57, 35.73-47.57, and 9.86-35.90 g/100 g fatty acids in crisps and 35.41-54.03, 25.89-44.87, and 10.52-26.97 g/100 g fatty acids in cakes, respectively. Total trans fatty acids ranged from 0.02 to 1.35 g/100 g fatty acids in crisps and 0.00 to 5.05 g/100 g fatty acids in cakes, respectively.
Açıklama
Anahtar Kelimeler
Trans fatty acids, Fatty acid composition, Crisps, Cakes, Turkey
Kaynak
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
14
Sayı
4
