| Título: |
Fatty acid quantification in different types of cookies with emphasis on trans Fatty Acids - doi: 10.4025/actascitechnol.v34i1.10304 |
| Autores: |
Stroher, Gisely Luzia; Universidade Estadual de Maringá Rodrigues, Angela Cláudia; Universidade Estadual de Maringá Gohara, Aline Kirie; Universidade Estadual de Maringá Visentainer, Jesui Vergílio; Universidade Estadual de Maringá Matsushita, Makoto; Universidade Estadual de Maringá Souza, Nilson Evelazio de; Universidade Estadual de Maringá |
| Fecha: | 2011-11-23 |
| Publicador: | Acta Scientiarum. Techonology |
| Fuente: |
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| Tipo: |
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| Tema: |
5.07.01.02-9 saturated fatty acids; cookies; trans fatty acids Ciência e Tecnologia de Alimentos |
| Descripción: |
The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty acids. Three brands (A, B, C) of each kind of cookie were investigated. The results are given in brand alphabetic order. The Trans fatty acid results are given in g per 30 g portion of cookies, as recommended by Anvisa. Chocolate-flavored cookies presented trans fatty acid values of 0.055, 0.086, and 0.154 g. The amounts of trans fatty acids in salty cookies were 0.045, 0.115, and 0.051 g. Butter cookies have trans fatty acid values of 0.013, 0.054, and 0.010 g. The chocolate wafers were analyzed and presented the following amounts of trans fatty acids: 0.100, 0.170, and 0.301 g. The results show that the quantity of trans fatty acids in cookies is decreasing as a result of the modification of processes and/or raw materials. Only brand C wafer had trans fatty acid above the Brazilian regulation limits. |
| Idioma: | Inglés |