Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography
| ISSN: |
1438-2385
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| Keywords: |
Key words Biscuit ; trans Fatty acids ; Capillary gas-liquid chromatography
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| Source: |
Springer Online Journal Archives 1860-2000
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| Topics: |
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
Abstract In this research, fatty acid composition and total trans fatty acid contents of six types of biscuit produced by four different Turkish companies were determined by capillary gas-liquid chromatography. Total fat contents of the biscuit samples ranged between 8.5% and 26.0%. The highest fat content was determined in sesame biscuits (average 24.4%) and the lowest in petit beurre biscuits (average 13.5%). Total fat contents varied even for the same type of biscuit as a result of the use of different recipes by each company. The major fatty acids in the samples were C16 : 0, C18 : 0, trans C18 : 1, C18 : 1, trans C18 : 2 and C18 : 2. Depending on the biscuit type, total unsaturated fatty acid contents were between 52.1% and 72.8%. The ranges of total trans fatty acid contents in biscuit types were petit beurre 1.9–29.0%, sesame 15.0–23.1%, baby 3.0–30.5%, oat 17.6–22.4%, cocoa 1.5–22.9% and finger 1.0–24.7%. It is clear from the results that the percentage of trans fatty acids in the total fat content is significant because of the use of hydrogenated vegetable oils in biscuit production.
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| Type of Medium: |
Electronic Resource
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| URL: |
| _version_ | 1798296306280562688 |
|---|---|
| autor | Daglioglu, O. Tasan, M. Tuncel, B. |
| autorsonst | Daglioglu, O. Tasan, M. Tuncel, B. |
| book_url | http://dx.doi.org/10.1007/s002170050586 |
| datenlieferant | nat_lic_papers |
| hauptsatz | hsatz_simple |
| identnr | NLM202102378 |
| issn | 1438-2385 |
| journal_name | European food research and technology |
| materialart | 1 |
| notes | Abstract In this research, fatty acid composition and total trans fatty acid contents of six types of biscuit produced by four different Turkish companies were determined by capillary gas-liquid chromatography. Total fat contents of the biscuit samples ranged between 8.5% and 26.0%. The highest fat content was determined in sesame biscuits (average 24.4%) and the lowest in petit beurre biscuits (average 13.5%). Total fat contents varied even for the same type of biscuit as a result of the use of different recipes by each company. The major fatty acids in the samples were C16 : 0, C18 : 0, trans C18 : 1, C18 : 1, trans C18 : 2 and C18 : 2. Depending on the biscuit type, total unsaturated fatty acid contents were between 52.1% and 72.8%. The ranges of total trans fatty acid contents in biscuit types were petit beurre 1.9–29.0%, sesame 15.0–23.1%, baby 3.0–30.5%, oat 17.6–22.4%, cocoa 1.5–22.9% and finger 1.0–24.7%. It is clear from the results that the percentage of trans fatty acids in the total fat content is significant because of the use of hydrogenated vegetable oils in biscuit production. |
| package_name | Springer |
| publikationsjahr_anzeige | 2000 |
| publikationsjahr_facette | 2000 |
| publikationsjahr_intervall | 7999:2000-2004 |
| publikationsjahr_sort | 2000 |
| publisher | Springer |
| reference | 211 (2000), S. 41-44 |
| schlagwort | Key words Biscuit trans Fatty acids Capillary gas-liquid chromatography |
| search_space | articles |
| shingle_author_1 | Daglioglu, O. Tasan, M. Tuncel, B. |
| shingle_author_2 | Daglioglu, O. Tasan, M. Tuncel, B. |
| shingle_author_3 | Daglioglu, O. Tasan, M. Tuncel, B. |
| shingle_author_4 | Daglioglu, O. Tasan, M. Tuncel, B. |
| shingle_catch_all_1 | Daglioglu, O. Tasan, M. Tuncel, B. Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography Key words Biscuit trans Fatty acids Capillary gas-liquid chromatography Key words Biscuit trans Fatty acids Capillary gas-liquid chromatography Abstract In this research, fatty acid composition and total trans fatty acid contents of six types of biscuit produced by four different Turkish companies were determined by capillary gas-liquid chromatography. Total fat contents of the biscuit samples ranged between 8.5% and 26.0%. The highest fat content was determined in sesame biscuits (average 24.4%) and the lowest in petit beurre biscuits (average 13.5%). Total fat contents varied even for the same type of biscuit as a result of the use of different recipes by each company. The major fatty acids in the samples were C16 : 0, C18 : 0, trans C18 : 1, C18 : 1, trans C18 : 2 and C18 : 2. Depending on the biscuit type, total unsaturated fatty acid contents were between 52.1% and 72.8%. The ranges of total trans fatty acid contents in biscuit types were petit beurre 1.9–29.0%, sesame 15.0–23.1%, baby 3.0–30.5%, oat 17.6–22.4%, cocoa 1.5–22.9% and finger 1.0–24.7%. It is clear from the results that the percentage of trans fatty acids in the total fat content is significant because of the use of hydrogenated vegetable oils in biscuit production. 1438-2385 14382385 Springer |
| shingle_catch_all_2 | Daglioglu, O. Tasan, M. Tuncel, B. Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography Key words Biscuit trans Fatty acids Capillary gas-liquid chromatography Key words Biscuit trans Fatty acids Capillary gas-liquid chromatography Abstract In this research, fatty acid composition and total trans fatty acid contents of six types of biscuit produced by four different Turkish companies were determined by capillary gas-liquid chromatography. Total fat contents of the biscuit samples ranged between 8.5% and 26.0%. The highest fat content was determined in sesame biscuits (average 24.4%) and the lowest in petit beurre biscuits (average 13.5%). Total fat contents varied even for the same type of biscuit as a result of the use of different recipes by each company. The major fatty acids in the samples were C16 : 0, C18 : 0, trans C18 : 1, C18 : 1, trans C18 : 2 and C18 : 2. Depending on the biscuit type, total unsaturated fatty acid contents were between 52.1% and 72.8%. The ranges of total trans fatty acid contents in biscuit types were petit beurre 1.9–29.0%, sesame 15.0–23.1%, baby 3.0–30.5%, oat 17.6–22.4%, cocoa 1.5–22.9% and finger 1.0–24.7%. It is clear from the results that the percentage of trans fatty acids in the total fat content is significant because of the use of hydrogenated vegetable oils in biscuit production. 1438-2385 14382385 Springer |
| shingle_catch_all_3 | Daglioglu, O. Tasan, M. Tuncel, B. Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography Key words Biscuit trans Fatty acids Capillary gas-liquid chromatography Key words Biscuit trans Fatty acids Capillary gas-liquid chromatography Abstract In this research, fatty acid composition and total trans fatty acid contents of six types of biscuit produced by four different Turkish companies were determined by capillary gas-liquid chromatography. Total fat contents of the biscuit samples ranged between 8.5% and 26.0%. The highest fat content was determined in sesame biscuits (average 24.4%) and the lowest in petit beurre biscuits (average 13.5%). Total fat contents varied even for the same type of biscuit as a result of the use of different recipes by each company. The major fatty acids in the samples were C16 : 0, C18 : 0, trans C18 : 1, C18 : 1, trans C18 : 2 and C18 : 2. Depending on the biscuit type, total unsaturated fatty acid contents were between 52.1% and 72.8%. The ranges of total trans fatty acid contents in biscuit types were petit beurre 1.9–29.0%, sesame 15.0–23.1%, baby 3.0–30.5%, oat 17.6–22.4%, cocoa 1.5–22.9% and finger 1.0–24.7%. It is clear from the results that the percentage of trans fatty acids in the total fat content is significant because of the use of hydrogenated vegetable oils in biscuit production. 1438-2385 14382385 Springer |
| shingle_catch_all_4 | Daglioglu, O. Tasan, M. Tuncel, B. Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography Key words Biscuit trans Fatty acids Capillary gas-liquid chromatography Key words Biscuit trans Fatty acids Capillary gas-liquid chromatography Abstract In this research, fatty acid composition and total trans fatty acid contents of six types of biscuit produced by four different Turkish companies were determined by capillary gas-liquid chromatography. Total fat contents of the biscuit samples ranged between 8.5% and 26.0%. The highest fat content was determined in sesame biscuits (average 24.4%) and the lowest in petit beurre biscuits (average 13.5%). Total fat contents varied even for the same type of biscuit as a result of the use of different recipes by each company. The major fatty acids in the samples were C16 : 0, C18 : 0, trans C18 : 1, C18 : 1, trans C18 : 2 and C18 : 2. Depending on the biscuit type, total unsaturated fatty acid contents were between 52.1% and 72.8%. The ranges of total trans fatty acid contents in biscuit types were petit beurre 1.9–29.0%, sesame 15.0–23.1%, baby 3.0–30.5%, oat 17.6–22.4%, cocoa 1.5–22.9% and finger 1.0–24.7%. It is clear from the results that the percentage of trans fatty acids in the total fat content is significant because of the use of hydrogenated vegetable oils in biscuit production. 1438-2385 14382385 Springer |
| shingle_title_1 | Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography |
| shingle_title_2 | Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography |
| shingle_title_3 | Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography |
| shingle_title_4 | Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography |
| sigel_instance_filter | dkfz geomar wilbert ipn albert fhp |
| source_archive | Springer Online Journal Archives 1860-2000 |
| timestamp | 2024-05-06T09:50:00.057Z |
| titel | Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography |
| titel_suche | Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography |
| topic | ZM |
| uid | nat_lic_papers_NLM202102378 |