Fatty acid quantification in different types of cookies with emphasis on trans Fatty Acids - doi: 10.4025/actascitechnol.v34i1.10304

Gisely Luzia Stroher, Angela Cláudia Rodrigues, Aline Kirie Gohara, Jesui Vergílio Visentainer, Makoto Matsushita, Nilson Evelazio de Souza



The objective of this work was to determine the centesimal composition and quantify the major fatty acids in the most produced cookies, filled cookies (28%), salty cookies (22%), butter cookies (12%), and wafers (4%), with emphasis on trans fatty acids. Three brands (A, B, C) of each kind of cookie were investigated. The results are given in brand alphabetic order. The Trans fatty acid results are given in g per 30 g portion of cookies, as recommended by Anvisa. Chocolate-flavored cookies presented trans fatty acid values of 0.055, 0.086, and 0.154 g. The amounts of trans fatty acids in salty cookies were 0.045, 0.115, and 0.051 g. Butter cookies have trans fatty acid values of 0.013, 0.054, and 0.010 g. The chocolate wafers were analyzed and presented the following amounts of trans fatty acids: 0.100, 0.170, and 0.301 g. The results show that the quantity of trans fatty acids in cookies is decreasing as a result of the modification of processes and/or raw materials. Only brand C wafer had trans fatty acid above the Brazilian regulation limits.



saturated fatty acids; cookies; trans fatty acids

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DOI: http://dx.doi.org/10.4025/actascitechnol.v34i1.10304

ISSN 1806-2563 (impresso) e ISSN 1807-8664 (on-line) e-mail: actatech@uem.br


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