DETERMINATION OF FAT CONTENT AND FATTY ACID COMPOSITION OF DANISH PASTRIES WITH EMPHASIS ON TRANS FATTY ACID

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HARATIAN P.; GHODSIAN V.; FOULADKHAH A.; GHASEMZADEH MOHAMMADI V.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2013 | Volume:10 | Issue:38 Page(s): 81-88

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Title

DETERMINATION OF FAT CONTENT AND FATTY ACID COMPOSITION OF DANISH PASTRIES WITH EMPHASIS ON TRANS FATTY ACID

Author(s)

HARATIAN P. | GHODSIAN V. | FOULADKHAH A. | GHASEMZADEH MOHAMMADI V. | Issue Writer Certificate

Keywords

TRANS FATTY ACIDS (TFAS)Q2

DANISH PASTRIESQ2

GAS CHROMATOGRAPHY (G.C)Q2

Abstract

High intakes of trans fatty acids (TFAs) is an important risk factor of several disease's specially cardiovascular diseases. Common sources of TFAs are margarines and foods containing partly hydrogenated vegetable oils. Some of the confectionary products like DANISH PASTRIES are produced using a kind of partially hydrogenated vegetable oil. Our study was developed to determine the fat content and fatty acid profile of DANISH PASTRIES produces in Tehran. 30 of Tehran confectionary producers were randomly chosen using the data from Iran’s national center of statistics, and samples were collected from them. The fat content of samples was extracted using rotary and fatty acid composition of them was determined using GC-FID. Estimation of fatty acid contents of samples performed using SPSS ver 15. Our study showed that an average of 29.5%±0.5 of weight of DANISH PASTRIES produced in Tehran is fat. Trans fatty acids consist of an average of 22.3%±0.75 of extracted fat. The mean value of saturated fatty acids in samples was 34.2%±0.78. According to the results of this study, each one average Danish pastry that weighs 60 gr, includes approximately 18 gr of fat. About 4 grams of this fat consists of trans fatty acids that are two timed more than the upper limit for taking trans fatty acids in a day.

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APA: Copy

HARATIAN, P., GHODSIAN, V., FOULADKHAH, A., & GHASEMZADEH MOHAMMADI, V.. (2013). DETERMINATION OF FAT CONTENT AND FATTY ACID COMPOSITION OF DANISH PASTRIES WITH EMPHASIS ON TRANS FATTY ACID. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 10(38), 81-88. SID. https://sid.ir/paper/72122/en

Vancouver: Copy

HARATIAN P., GHODSIAN V., FOULADKHAH A., GHASEMZADEH MOHAMMADI V.. DETERMINATION OF FAT CONTENT AND FATTY ACID COMPOSITION OF DANISH PASTRIES WITH EMPHASIS ON TRANS FATTY ACID. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2013;10(38):81-88. Available from: https://sid.ir/paper/72122/en

IEEE: Copy

P. HARATIAN, V. GHODSIAN, A. FOULADKHAH, and V. GHASEMZADEH MOHAMMADI, “DETERMINATION OF FAT CONTENT AND FATTY ACID COMPOSITION OF DANISH PASTRIES WITH EMPHASIS ON TRANS FATTY ACID,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 10, no. 38, pp. 81–88, 2013, [Online]. Available: https://sid.ir/paper/72122/en

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