doiSerbia

Fatty acid composition including trans isomers of Serbian biscuits

Kravić Snežana Ž. (Department of Applied and Engineering Chemistry, Faculty of Technology, Novi Sad)
Suturović Zvonimir J. (Department of Applied and Engineering Chemistry, Faculty of Technology, Novi Sad)
Švarc-Gajić Jaroslava V. (Department of Applied and Engineering Chemistry, Faculty of Technology, Novi Sad)
Stojanović Zorica S. (Department of Applied and Engineering Chemistry, Faculty of Technology, Novi Sad)
Pucarević Mira M. (Faculty of Environmental Protection, EDUCONS University, Sremska Kamenica)
Nikolić Ivana R. (Department of Carbohydrate Food Engineering, Faculty of Technology, Novi Sad)

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 18.585.6%, 10.649.9% and 2.713.3% 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 (12.042.5%). 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.

Keywords: trans fatty acids, biscuits, gas chromatography, mass spectrometry