Fatty acid profile changes in Ricotta-filled pastry during storage investigated by a GC/MS-ANOVA

Abstract

Fatty acid composition of Ricotta cheese filled bakery product was examined using a GC-MS method immediately after production and packaging in the case of a control sample, and after production, packaging under air atmosphere in a seven-layer packaging material consisting of PE/Ad/PA/Ad/PE/Ad/PET, and storing during a four weeks period at room temperature, in the case of the experimental samples. The statistical significance of the fatty acid profile change was examined using ANOVA method. The results of this research showed that there are no significant changes of fatty acids composition and content after defined storing period, with the exception of diunsaturated cis,cis-9,12-octadecadienoic (linoleic) acid, whose average content was reduced by 83.705%. However, a small amount of linoleic acid was converted to cis,trans-9,11-octadecadienoic (conjugated linoleic) acid. Therefore, it could be considered as appropriate to pack and storage Ricotta-filled pastry for the period of four weeks, considering the insignificant changes of fatty acid composition and content.