European Food Research and Technology

, Volume 211, Issue 1, pp 41–44 | Cite as

Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography

  • O. Daglioglu
  • M. Tasan
  • B. Tuncel
ORIGINAL PAPER

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.

Key words Biscuit trans Fatty acids Capillary gas-liquid chromatography 

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Copyright information

© Springer-Verlag Berlin Heidelberg 2000

Authors and Affiliations

  • O. Daglioglu
    • 1
  • M. Tasan
    • 1
  • B. Tuncel
    • 1
  1. 1.Trakya University, Tekirdag Agricultural Faculty, Department of Food Engineering, TR-59100 Tekirdag, Turkey e-mail: gida@ihlas.net.trTR

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