Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/10232
Title: Fatty acid composition including trans-isomers of Serbian biscuits
Authors: Kravić, Snežana 
Suturović, Zvonimir 
Švarc-Gajić, Jaroslava 
Stojanović, Zorica 
Pucarević, Mira
Nikolić, Ivana 
Issue Date: 10-Jun-2011
Publisher: Belgrade: Association of the Chemical Engineers of Serbia
Journal: Hemijska Industrija
Abstract: An experimental study was carried out with the aim of evaluating the quality of the lipid fraction of Serbian biscuits. Total fat contents of the biscuit samples ranged between 10.2 and 24.5%. The saturated, cis-monounsaturated and cis-polyunsaturated fatty acid contents were within the ranges of 18.5-85.6%, 10.6-49.9% and 2.7-13.3% of total fatty acids, respectively. The content of trans-fatty acids (TFA) ranged from 0.0 to 42.5% and the mean was 10.2%. In a total of 34 investigated samples, 10 of them were found to be trans- -free, 8 contained low level of TFA (under 2%), 4 samples contained between 2 and 10% of TFA, while 12 samples contained very high amounts of TFA (12.0-42.5%). The results obtained showed a considerable variability in fatty acid composition of biscuits which indicated that different types of fats and oils were used for production of biscuits in Serbia.
URI: https://open.uns.ac.rs/handle/123456789/10232
ISSN: 0367598X
DOI: 10.2298/HEMIND101001078K
Appears in Collections:TF Publikacije/Publications

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