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- W1892722799 abstract "The objective of this research was to study the fatty acid composition and presence of (TFA) in cookies and cake mixes of different classifications of high consumption in Venezuela. Proximate analysis was performed for each food product compliance with standards COVENIN and AOAC. The identification and quantification of the fatty acids was performed by gas chromatography (GC) after methylation. The main fatty acids present in the cookies were: lauric (C12:0), myristic (C14:0), palmitic (C16:0), stearic (C18:0), oleic(C18: 1Δ9c), linoleic (C18: 2Δ9c, 12c), linolenic (C18: 3Δ9c,12c,15c) and arachidic (C20:0), as showed the presence of TFA elaidic (C18: 1Δ9t), linolelaidic fatty acid (C18: 2Δ9t,12c) although this last only for some products. Were obtained between 42-63% saturated fatty acids (SFA), 30-42%monounsaturated fatty acids MUFA), 6-17% for polyunsaturated fatty acids (PUFAs) and from 0.1 to 2% of TFA in biscuits , and cake mixes between 32-83% AGS, 6-24% of MUFA, 8-43% PUFA, and 1.5-2% in TFA, with variations according to the matrix and product type. It is concluded that food products studied showed the highest content of saturated fatty acids, and the lowest in AGT,considered zero trans according to MERCOSUR, thus contributing to the creation of a national database on the composition of fatty acids in these products. An Venez Nutr 2011; 24(2): 78-85." @default.
- W1892722799 created "2016-06-24" @default.
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- W1892722799 date "2011-12-01" @default.
- W1892722799 modified "2023-09-27" @default.
- W1892722799 title "Perfil de los ácidos grasos presentes en galletas y mezclas para tortas en Venezuela" @default.
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