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Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries

The fatty acid composition and trans fatty acid (TFA) contents of biscuits products were determined by gas chromatography, using a highly polar 100m capillary column (HP-88) and flame ionization detection. Total TFA ranged from 0.00 - 0.52 g/100 g total fatty acids and 0.12 - 0.68 g/100 g total fatt...

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Main Authors: M., Norhayati, Azlan, Azrina, Mohd Esa, Norhaizan, Razman, Muhammad Rizal
Format: Article
Language:English
English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
Online Access:http://psasir.upm.edu.my/id/eprint/24655/1/24655.pdf
http://psasir.upm.edu.my/id/eprint/24655/
http://www.ifrj.upm.edu.my/volume-18-2011.html
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spelling my.upm.eprints.246552015-06-02T08:36:43Z http://psasir.upm.edu.my/id/eprint/24655/ Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries M., Norhayati Azlan, Azrina Mohd Esa, Norhaizan Razman, Muhammad Rizal The fatty acid composition and trans fatty acid (TFA) contents of biscuits products were determined by gas chromatography, using a highly polar 100m capillary column (HP-88) and flame ionization detection. Total TFA ranged from 0.00 - 0.52 g/100 g total fatty acids and 0.12 - 0.68 g/100 g total fatty acids for local packed and unpacked biscuits, respectively. In imported biscuits, total TFA was higher ranging from 0.03 - 3.09 g/100 g of total fatty acids. Trans 16:1 was the most abundant, with values ranging from 0.01% to 38% followed by trans 18:1 Δ11 (0.01% - 13.11%), trans 18:1 Δ9 (0.01% - 4.68%), trans 18:2 (0.23% - 2.77%) and small quantities of trans 18:1 Δ6. CLA, the natural TFA constituted from 0.1% to <70% TFA. These results and comparison with published data indicate that Malaysian biscuits contained considerably low proportion of trans fatty acids following the wide use of palm fat. Faculty of Food Science and Technology, Universiti Putra Malaysia 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24655/1/24655.pdf M., Norhayati and Azlan, Azrina and Mohd Esa, Norhaizan and Razman, Muhammad Rizal (2011) Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries. International Food Research Journal, 18 (3). pp. 1097-1103. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-18-2011.html English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The fatty acid composition and trans fatty acid (TFA) contents of biscuits products were determined by gas chromatography, using a highly polar 100m capillary column (HP-88) and flame ionization detection. Total TFA ranged from 0.00 - 0.52 g/100 g total fatty acids and 0.12 - 0.68 g/100 g total fatty acids for local packed and unpacked biscuits, respectively. In imported biscuits, total TFA was higher ranging from 0.03 - 3.09 g/100 g of total fatty acids. Trans 16:1 was the most abundant, with values ranging from 0.01% to 38% followed by trans 18:1 Δ11 (0.01% - 13.11%), trans 18:1 Δ9 (0.01% - 4.68%), trans 18:2 (0.23% - 2.77%) and small quantities of trans 18:1 Δ6. CLA, the natural TFA constituted from 0.1% to <70% TFA. These results and comparison with published data indicate that Malaysian biscuits contained considerably low proportion of trans fatty acids following the wide use of palm fat.
format Article
author M., Norhayati
Azlan, Azrina
Mohd Esa, Norhaizan
Razman, Muhammad Rizal
spellingShingle M., Norhayati
Azlan, Azrina
Mohd Esa, Norhaizan
Razman, Muhammad Rizal
Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries
author_facet M., Norhayati
Azlan, Azrina
Mohd Esa, Norhaizan
Razman, Muhammad Rizal
author_sort M., Norhayati
title Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries
title_short Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries
title_full Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries
title_fullStr Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries
title_full_unstemmed Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries
title_sort trans fatty acids content of biscuits commercially available in malaysian market and comparison with other countries
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/24655/1/24655.pdf
http://psasir.upm.edu.my/id/eprint/24655/
http://www.ifrj.upm.edu.my/volume-18-2011.html
_version_ 1643828426244620288
score 13.211869

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