Monitoring of Fat Content, Free Fatty Acid and Fatty Acid Profile Including <i>trans</i> Fat in Pakistani Biscuits

Kandhro, Aftab Ahmed; Sherazi, Syed Tufail Hussain; Mahesar, Sarfaraz Ahmed; Bhanger, Muhammad Iqbal; Talpur, M. Younis; Arain, Sarfraz

doi:10.1007/s11746-008-1297-8

Cited by 31 publications

(19 citation statements)

References 18 publications

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“…Furthermore, in order to achieve biscuits with desirable characteristics, manufacturers may utilize single fats or many possible combinations of different kind of fats and oils [22,23]. A comparison of the total TFA value for our biscuits with those of the literature revealed that observed levels were lower than those found by other authors who examined Pakistani (26.7%) [14], Brazilian (20.1%) [24] and Turkish biscuits (16.4%) [13], but significantly higher than reported value of Italian biscuits (1.7%) [15].…”

Section: Resultsmentioning

confidence: 61%

Fatty acid composition including trans isomers of Serbian biscuits

Kravić

Suturović

Švarc‐Gajić

et al. 2011

Hem Ind

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An experimental study was carried out with the aim of evaluating the quality of the lipid fraction of Serbian biscuits. Total fat contents of the biscuit samples ranged between 10.2% and 24.5%. The saturated, cis-monounsaturated and cis-polyunsaturated fatty acid contents were within the ranges of 18.585.6%, 10.649.9% and 2.713.3% of total fatty acids, respectively. The content of trans fatty acids (TFA) ranged from 0.0% to 42.5% and the mean was 10.2%. In a total of 34 investigated samples, 10 of them were found to be trans - free, 8 contained low level of TFA (under 2%), 4 samples contained between 2 and 10% of TFA, while 12 samples contained very high amounts of TFA (12.042.5%). The results obtained showed a considerable variability in fatty acid composition of biscuits which indicated that different types of fats and oils were used for production of biscuits in Serbia

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Section: Resultsmentioning

confidence: 61%

Fatty acid composition including trans isomers of Serbian biscuits

Kravić

Suturović

Švarc‐Gajić

et al. 2011

Hem Ind

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“…The use of 25% margarine and 30% margarine did not have a significant effect on the protein content because the margarine contains 720 kcal / 100 g, fat 81.6 g / 100 g and retinol 606 ug / 100 g. Meanwhile, the protein content which is 0.6 g / 100 g is categorized as quite small (Persatuan Ahli Gizi Indonesia, 2009) The total fat of this yellow corn biscuit was 18.2 -21.7% which is still within reasonable limits when compared biscuits in the market. The results of the study of 12 kinds of biscuits in Pakistan showed that a fat content varied from 13.7 to 27.6% (Kandhro, 2008). The results of analysis of 46 samples biscuit sold in Indian market showed that the total fat content ranged from 9.5 to 25.0 g / 100 g of biscuits (Kala.…”

Section: Resultsmentioning

confidence: 99%

Yellow Corn Biscuits for Early Childhood: High Energy and Beta-Carotene

Fathonah

Rosidah

Septianarta

2017

JBAT

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Snacks which are most widely consumed by early childhood are biscuits. The conventional raw ingredients of biscuits are varied with yellow corn starch, which contains beta-carotene. The composition of yellow corn biscuit consists of 50% yellow corn starch, 40% wheat flour, and 10% cornstarch, and butter. The use of butter was varied in 25%, 30%, and 35%. An analysis was conducted on its energy content, protein, fat, and beta-carotene, as well as acceptance. The results of the study showed nutrient content was not entirely different from the use of margarine 25% and 35%, the energy was 441-468 kcal, protein was 6.4 to 7.3%, fat was 18.3 to 21.7%, and beta-carotene 2,721 -4,134 g. The energy density of corn biscuits was 3.5 -3.9 g / 1000 kJ. Yellow corn biscuits were considered as high-energy biscuits (> 400 kcal). The organoleptic test of the biscuits in early childhood conducted on all indicators (color, aroma corn, fragrant aroma, and crispness, sweet and savory taste) showed that the biscuits were categorized as likable. The use of different percentage of margarine is not significant concerning the acceptability of biscuits, except for the aspect of the fragrance and sweetness between the use of margarine 30% to 35%. Industrial-scale production is necessary for the dissemination of the consumption of yellow corn biscuits with margarine 35%, in particular for the early childhood

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“…For example, higher TFA contents were reported for Pakistani biscuits and French bakery goods for example cakes, crackers, puff pastry, and cookies 17, 18. For instance, the total C18:1 trans content of Pakistani biscuits ( n = 12) ranged from 9.3 up to 34.9 g/100 g fat 17 and in French bakery goods ( n = 16) from 13.0 up to 61.0% of total fatty acids 18. Interestingly, the trans octadecenoic acid profiles of the German ‘Berliner’ type of doughnuts of the present survey (see Fig.…”

Section: Resultsmentioning

confidence: 99%

Trans octadecenoic fatty acid (TFA) isomers in German foods and bakery goods

Fritsche

Petersen

Jahreis

2010

Euro J Lipid Sci & Tech

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In the present study, 122 food samples from the German food market were analysed for their C18:1 trans fatty acid (TFA) content and profile. A particular focus of the survey were baked and fried foods. TFA analysis was performed by means of silver ion SPE (Ag+‐SPE) in combination with high‐resolution GC (HRGC‐FID). Overall, 51 bakery product samples were analysed of which 25 samples were prepacked bakery products purchased from local retail stores and 26 samples of unpacked bakery products purchased from local bakery shops. In addition, 14 French fries samples obtained from small local fast food restaurants as well as from internationally operating fast food chains, 27 potato and tortillas chips, 15 instant soups as well as 15 dry culinary sauces were analysed. The highest amounts of C18:1 TFA isomers were found in deep‐fried bakery products. Prepacked branded cookies and biscuits on the other hand contained only negligible C18:1 TFA amounts. Regarding their C18:1 trans isomer profile most deep‐fried bakery products exhibited a Gaussian‐distributed isomer profile. The analysed prepacked croissants, cookies and biscuits contained predominantly ruminant TFA (TFA) as suggested by the presence of vaccenic acid (C18:1 trans 11), which was the major C18:1 TFA isomer in these products. All non‐bakery samples (n = 71) contained less than 3 g C18:1 TFA per 100 g fat. In conclusion, TFA still occur in considerable amounts in a few German food products, especially in some deep‐fried bakery products (‘Berliner’ type of doughnuts). Practical applications: Trans fatty acids, in particular the trans octadecenoic fatty acid isomers (C18:1), are generally considered from the nutritional point of view as undesirable food components due to their negative health effects. Tremendous efforts have been made by major food processors in order to decrease or even eliminate the presence of TFA in some foodstuffs (e.g. in margarines in European countries). However, some food processors of other food sectors are still applying oils and fats containing partially hydrogenated vegetable oils, whereas others within the same food category have already switched their processing conditions and/or raw materials towards TFA alternatives. Therefore, actual TFA data of foodstuffs determined by means of state‐of‐the‐art analytical procedures (Ag+‐SPE in combination with GC‐FID) is necessary to detect areas of further improvement in the food supply chain and to provide data for an update of dietary TFA intake.

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Monitoring of Fat Content, Free Fatty Acid and Fatty Acid Profile Including trans Fat in Pakistani Biscuits

Cited by 31 publications

References 18 publications

Fatty acid composition including trans isomers of Serbian biscuits

Fatty acid composition including trans isomers of Serbian biscuits

Yellow Corn Biscuits for Early Childhood: High Energy and Beta-Carotene

Trans octadecenoic fatty acid (TFA) isomers in German foods and bakery goods

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