Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography

Dağlıoğlu, Orhan; Taşan, Murat; Tuncel, Necati Barış

doi:10.1007/s002170050586

Cited by 35 publications

(32 citation statements)

References 3 publications

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“…This was probably due to the high content of PUFA (30.4%) in PB, which was 100% used to prepare T 5 biscuits instead of vanaspati. The nutritional quality index (as ratio of linoleic acid to total SFA) of T 3 type biscuits was 0.32 against 0.19 in control biscuits.The major fatty acids in the Turkish biscuit samples were palmitic, stearic, oleic and linoleic acids (Daglioglu et al 2000) which support the present investigation.…”

Section: Resultssupporting

confidence: 81%

Application of peanut butter to improve fatty acid composition of biscuits

2010

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Biscuits prepared with different levels of hydrogenated fat (vanaspati) and peanut (Arachis hypogaea L.) butter (PB) (100:00, 75:25, 50;50, 25;75, 00:100) were evaluated for their fatty acid composition and textural property. Saturated fatty acids like myristic, palmitic, stearic acids were higher in control biscuits (100% vanaspati), which decreased with increasing proportion of PB in the experimental biscuits. Oleic acid and linoleic acid were lowest in control biscuits and it gradually increased upon incorporation of PB. The hardness of biscuits also increased with increasing proportion of PB. Overall sensory quality of experimental biscuits improved when 50% vanaspati replaced by PB in the standard biscuits recipe. Biscuits prepared with 50% supplementation of PB had better fatty acid composition with balanced oil quality and also had a greater acceptability by sensory evaluation panel.

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Section: Resultssupporting

confidence: 81%

Application of peanut butter to improve fatty acid composition of biscuits

2010

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“…The highest amount of fat was found in wafer with 27.1% and the lowest amount in petit beurre biscuit with 1 3.3% . Variations in total fat contents are related with the type of product and the recipe used in production (Daglioglu et al, 2000).…”

Section: Resultsmentioning

confidence: 99%

Changes in Oxidative Stability of Selected Bakery Products during Shelf Life

Dağlıoğlu

Taşan

Geçgel

et al. 2004

FSTR

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In this research, selected bakery products that contain high amount of fat (>10%) were stored under ambient conditions until the end of shelf life. Changes in oxidative stability and fatty acid composition of the samples including biscuits, crackers, wafer and fruit cake were determined with three months of interval.Free fatty acidity, peroxide value, and Rancimat induction times changed significantly (p < 0.05) in all samples.However, acidity and peroxide values remained under the maximum limits allowed by standarts. Total fat contents ranged from 13.3% (petit beurre) to 27.1% (wafer), and the major fatty acids in the samples were palmitic, stearic, oleic, trans oleic, and linoleic acids. Changes in unsaturated fatty acids which majorly affects the lipid oxidation were insignificant (p > 0.05), and according to the obtained results all samples maintained their oxidative stability throughout shelf life.

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“…Methyl decanoate was used as internal standard (IS) due to its physical and chemical behavior similar to that of the derivatised analytes and its absence in the analysed samples, as demonstrated by the precision of the signal given by the IS in the analyses of different samples, which was 0.90%, expressed as within-laboratory reproducibility. In the case of the presence of this acid in the samples [26,27], another IS, such as methyl undecanoate, methyl heptadecanoate, methyl heneicosanoate, or a mixture of some of them could be used [28,29]. The retention time of methyl decanoate (21 min) was not far from that of the first analyte (29 min).…”

Section: Chromatographic Conditionsmentioning

confidence: 99%