Fatty acid composition including trans isomers of Serbian biscuits

Kravić, Snežana; Suturović, Zvonimir J.; Švarc‐Gajić, Jaroslava; Stojanović, Zorica; Pucarević, Mira; Nikolić, Ivana

doi:10.2298/hemind101001078k

Cited by 10 publications

(7 citation statements)

References 23 publications

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“…Similar results were also established in study by Kravić et al, (2012) where 65 % of total fatty acids in goat cheese were palmitic, capric, myristic and oleic acid. In cheese ripening, the content of myristic acid showed a decrease while stearic acid was increased.…”

Section: Production Quality and Ripeningsupporting

confidence: 88%

Production of hard goat cheese and goat whey from organic goat’s milk

et al. 2017

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Technology of hard goat cheese and whey production from organic goat's milk is very complex and must be harmonized with the methods and guidelines of organic production. The organic goat cheeses are declared as products of higher quality, with greater or added value, and to achieve this, all technological parameters of production must be controlled and adapted to the desired type of cheese. In this study chemical analyses of the composition of organic and conventional goat's milk, cheese and whey were performed. Cheese fatty acids profile was determined by gas chromatograph (GC) with FID detector, while for detection of amino acids was used HPLC method with fluorescence detection. Data obtained in the study were analyzed using Statistica 9.0 software package and significant differences were determined using t-test. Based on the results, organic milk was statistically significantly higher in all components, except in ash and sodium (p<0.05, p<0.01). Contrary, cheeses (aged 4 days) did not show significant differences (p<0.05, p<0.01), except for dry matter and lactose. During ripening of organic cheese the contents of threonine, tyrosine, valine and isoleucine decreased, whereas methionine, phenylalanine and lysine, showed a tendency to increase. Saturated fatty acids were mainly represented with myristic, palmitic and stearic acids while oleic acid was dominant as unsaturated FA. Organic whey samples contained significantly more protein (1.43 % versus 0.52 %, p<0.05, p<0.01). The application of organic standards of manufacture and control of all technological parameters in the production of organic hard goat cheese and whey resulted in obtaining a high-quality products.

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Section: Production Quality and Ripeningsupporting

confidence: 88%

Production of hard goat cheese and goat whey from organic goat’s milk

et al. 2017

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“…Similarly high values of I-TF in foods bought in Poland and in Serbia have also been reported in Polish and Serbian studies. 22 23 The findings clearly demonstrate that I-TF is still present in 2013 in high concentrations in popular foods in many countries in Europe ( figures 1 and 2 ).…”

Section: Discussionmentioning

confidence: 80%

Tracing artificialtransfat in popular foods in Europe: a market basket investigation

2014

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ObjectiveTo minimise the intake of industrial artificial trans fat (I-TF), nearly all European countries rely on food producers to voluntarily reduce the I-TF content in food. The objective of this study was to investigate the effect of this strategy on I-TF content in prepackaged biscuits/cakes/wafers in 2012–2013 in 20 European countries.DesignThe I-TF content was assessed in a market basket investigation. Three large supermarkets were visited in each capital, and in some countries, three additional ethnic shops were included.ResultsA total of 598 samples of biscuits/cakes/wafers with ‘partially hydrogenated vegetable fat’ or a similar term high on the list of ingredients were analysed, 312 products had more than 2% of fat as I-TF, exceeding the legislatively determined I-TF limit in Austria and Denmark; the mean (SD) was 19 (7)%. In seven countries, no I-TF was found, whereas nine predominantly Eastern European countries had products with very high I-TF content, and the remaining four countries had intermediate levels. Of the five countries that were examined using the same procedure as in 2006, three had unchanged I-TF levels in 2013, and two had lower levels. The 18 small ethnic shops examined in six Western European countries sold 83 products. The mean (SD) was 23 (12)% of the fat as I-TF, all imported from countries in Balkan. In Sweden, this type of food imported from Balkan was also available in large supermarkets.ConclusionsThe findings suggest that subgroups of the population in many countries in Europe still consume I-TF in amounts that increase their risk of coronary heart disease. Under current European Union (EU) legislation, the sale of products containing I-TF is legal but conflicts with the WHO recommendation to minimise the intake of I-TF. An EU-legislative limit on I-TF content in foods is expected to be an effective strategy to achieve this goal.

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“…Prepackaged biscuits/cakes/wafers were chosen as the food to be investigated for TF in this study because these types of foods are frequently consumed, easily accessible and transportable at ambient temperature. Furthermore, these foods traditionally contain I-TF-rich partially hydrogenated vegetable oils as their major lipid ingredient, and I-TF has previously been found in these foods in high concentrations in some countries in Eastern Europe 19–21. The packages of biscuits/cakes/wafers were obtained in each supermarket by systematically examining the labels of the products.…”

Section: Methodsmentioning

confidence: 99%

Industrially producedtransfat in popular foods in 15 countries of the former Soviet Union from 2015 to 2016: a market basket investigation

Stender

2019

BMJ Open

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ObjectiveTo minimise the intake of industrially producedtransfat (I-TF) and decrease the risk of coronary heart disease, several countries have implemented a legislative restriction on I-TF in foods. The objective of this study was to investigate the presence of I-TF in biscuits/cakes/wafers in 15 countries of the former Soviet Union that all have a high coronary mortality rate compared with countries in Western Europe.MethodsThree large supermarkets in 15 capitals were visited in 2015 or 2016. Prepackaged biscuits/cakes/wafers were bought if the list of ingredients disclosed that the product contained more than 15 g of fat per 100 g of product and if partially hydrogenated fat or a similar term, including margarine, refined fat or confectionery fat, were mentioned. Samples of the foods were subsequently analysed for total fat and TF.ResultsSome 994 products contained more than 2% total fat as I-TF (illegal in Denmark). In Armenia, 91 different products had a mean value (SD) of 21 (11)% fat as I-TF. In Estonia, there were eight products with 14 (10)% fat as I-TF. The other 13 countries had values between those of Armenia and Estonia. In several countries, a major portion of the products was imported from Russia and Ukraine. The mean shelf life (SD) of 673 packages was 218 (75) days. The % TF in the fat of the products produced in Russia and in Ukraine in relation to the date of production both declined by approximately 10% points during the 2-year collection period.ConclusionsThe findings suggest that I-TF is used in popular foods in all 15 countries of the former Soviet Union. Therefore, these findings indicate a possible way for some reduction of the high coronary mortality rate in these countries.

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Fatty acid composition including trans isomers of Serbian biscuits

Cited by 10 publications

References 23 publications

Production of hard goat cheese and goat whey from organic goat’s milk

Production of hard goat cheese and goat whey from organic goat’s milk

Tracing artificialtransfat in popular foods in Europe: a market basket investigation

Industrially producedtransfat in popular foods in 15 countries of the former Soviet Union from 2015 to 2016: a market basket investigation

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