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

doi:10.4025/actascitechnol.v34i1.10304

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

Authors

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

DOI:

https://doi.org/10.4025/actascitechnol.v34i1.10304

Keywords:

saturated fatty acids, cookies, trans fatty acids

Abstract

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.

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Author Biography

Nilson Evelazio de Souza, Universidade Estadual de Maringá

Professor titular do departamento de química da UEM. Pesquisador nível 1C do CNPq.

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Published

2011-07-08

How to Cite

Stroher, G. L., Rodrigues, A. C., Gohara, A. K., Visentainer, J. V., Matsushita, M., & Souza, N. E. de. (2011). Fatty acid quantification in different types of cookies with emphasis on trans Fatty Acids - doi: 10.4025/actascitechnol.v34i1.10304. Acta Scientiarum. Technology, 34(1), 105–110. https://doi.org/10.4025/actascitechnol.v34i1.10304

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Issue

Vol. 34 No. 1 (2012)

Section

Food Technology

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