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Fatty acid composition of five Malaysian biscuits (cream crackers) with special reference to trans-fatty acids


Citation

Neo, Yun Ping and Tan, Cheng Huat and Ariffin, Abdul Azis (2007) Fatty acid composition of five Malaysian biscuits (cream crackers) with special reference to trans-fatty acids. ASEAN Food Journal, 14 (3). pp. 197-204. ISSN 0127-7324; ESSN: 1505-5337

Abstract / Synopsis

The fatty acid composition and trans fatty acids (TFA) contents of samples of five Malaysian cream crackers biscuit brands were determined by gas-liquid chromatography, using a 60 m Supelco SP2340 fused silica capillary column and flame ionization detection. The identities of the fatty acids were established by comparing their retention times with authentic standards from Supelco. The results were expressed as relative percentages. The total saturated fatty acids (SFA) in the samples ranged from 48.90% to 54.87% of total fatty acids. As for the polyunsaturated fatty acids (PUFA), the total PUFA in the samples ranged from 9.97% to 11.73% of total fatty acids. Total trans fatty acids (TFA) ranged from 0.17% to 0.77% of total fatty acids. The monotrans 18:2 tc or 18:2 ct isomer content ranged from 0.07% to 0.10% of total fatty acids and the ditrans 18:2 isomer (9t, 12t) was not detected. The results indicate that all the fat sources of the 5 sample crackers biscuit brands were palm oil based.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
Publisher: Universiti Putra Malaysia Press
Notes: Continued by: International Food Research Journal
Keywords: Cream crackers; Composition; SFA; PUFA; TFA; Gas chromatography
Depositing User: Yusfauhannum Mohd Yunus
Date Deposited: 26 Nov 2008 23:59
Last Modified: 15 Nov 2016 13:19
URI: http://psasir.upm.edu.my/id/eprint/786
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