FATTY ACIDS COMPOSITION OF FATS USED IN SOME EGYPTIAN BISCUITS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 1, Issue 3, March 2010, Page 113-121 PDF (392.32 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2010.82099 | ||||
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| Authors | ||||
| R. A. Hassan1; Safaa M. A. Hassan1; Sh. M. M. El-Shehawy2 | ||||
| 1Agricultural Chemistry Dept., Faculty of Agriculture, Mansoura University, Egypt | ||||
| 2Food Industries Dept., Faculty of Agriculture, Mansoura University, Egypt | ||||
| Abstract | ||||
| The composition of fatty acids and trans C18:1 fatty acid contents of fat used in five Egyptian biscuit samples were determined using GLC. The results revealed that total saturated fatty acids (SFA) ranged between 64.35% to 85.43% of total fatty acids, while total monounsaturated fatty acids varied from 0.393% to 31.44%. As for polyunsaturated fatty acids (PUFA), it ranged from 0.461% to 17.93% of total fatty acids. Trans fatty acid (C18:1) was detected in lower values ranged from 0.042% in sample D to 0.176% in sample E, however this fatty acid was absent in sample C. GLC chromatogram revealed also the presence of Docosahexaenoic acid, DHA, (C22:6 ω-3) in low amounts ranged from 0.294% in sample A to 0.474% in sample C. Comparing fatty acids composition of the investigated biscuit samples with those of lard fat, all samples were free from lard fat as it is not permissible in Muslim foods. | ||||
| Keywords | ||||
| Biscuit; SFA; PUFA; DHA; TFA; Lard fat | ||||
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