Studies on saturated and trans fatty acids composition of few commercial brands of biscuits sold in Indian market

Abstract

Saturated fat and trans fat consumption is linked to cardiovascular disease. Considering the health implications of saturated and trans fats investigation was undertaken with the objective to study the fat compositions in biscuits sold in Indian market. These commercial biscuits were analysed for saturated and trans fatty acids using capillary GC. The results of analysis of 46 biscuit samples showed that the total fat content ranged from 9.5 to 25.0 g/100 g of biscuits. The fatty acid profile showed that, saturated fat content in biscuits ranged from 5.1 to 18.7 g/100 g. The overall range of total trans fat content was found to be 0.1 to 3.2 g/100 g biscuit and cis monounsaturated fatty acid content varied from 0.9 to 8.6 g/100 g of biscuits. The low-level trans fatty acid was mainly by dienes and trienes where as high-level trans was from monoenes of C18. Polyunsaturated fatty acids in biscuits ranged from 0.2 to 3.5 g/100 g. Biscuits of same brand on repeat analysis over a period of one year showed little variation in fat, saturated and trans fat content.

Reformulation and Priorities for Reducing Energy Density; Results from a Cross-Sectional Survey on Fat Content in Pre-Packed Cakes and Biscuits Sold in British Supermarkets

“…Two small studies from Portugal and India reported lower total and saturated fat content in biscuits compared to those observed in our study. However, the representativeness of their samples is questionable [23,24]. One Malaysian study reported similar levels of total and saturated fat in biscuits compared to the present findings [25].…”

Monoglyceride oleogels as fat replacers in filling creams for sandwich cookies

“…According to a recent report, the sandwich cookies market is growing at the fastest pace within the global sweet biscuit market, which is expected to grow at a compound annual growth rate (CAGR) of 5.35% during the forecasted period (2020–2025) 3 . Creams for various fillings are often made with a combination of highly saturated hard stock fat – which could include trans fatty acids (TFAs) – and unsaturated oils, along with other ingredients such as sugar and flavorings 4,5 . Since the consumption of excessive amounts of trans and saturated fats is considered unhealthy, there is a growing need to replace or reduce the use of these fats in food formulations by developing products with similar physical and organoleptic characteristics but healthier for consumers 6 .…”

Composição lipídica, características físicas e sensoriais de recheios de morango em biscoitos

“…Os valores de ácidos graxos trans nas amostras de recheio variaram de 0,15% (recheio E) a 1,02% (recheio A), valores abaixo daqueles encontrados por Aued-Pimentel et al (2003) e por Chiara et al (2003), nas faixas de 2,31% a 4,11% e 2,86% de gorduras trans, respectivamente, em biscoitos recheados sabor morango comercializados no Brasil; mostraram-se também abaixo daqueles encontrados por Kala (2014), de 1,1% a 1,3%, em biscoitos recheados sabor morango do mercado indiano. Os valores encontrados neste estudo estão de acordo com o limite da Organização Mundial de Saúde -OMS, que menciona que a ingestão máxima diária desses ácidos graxos seja calculada como 1% de uma dieta de 2.000 cal, o que equivaleria a 2 g/dia (PALM OIL LINK, 2003).…”

“…Os valores obtidos neste estudo estão acima daqueles encontrados por Aued-Pimentel et al (2003) para biscoitos recheados sabor morango, entre 4,22% a 7,62% de ácidos graxos saturados, e próximos aos valores reportados por Kala (2014), entre 13,7% e 16,6%. Esses dados sugerem que a indústria de biscoitos tem substituído a gordura hidrogenada por gordura à base de palma, o que já foi observado na avaliação dos teores de ácido palmítico nas frações lipídicas dos recheios.…”