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KMID : 0881720110260020160
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Journal of Food Hygiene and Safety
2011 Volume.26 No. 2 p.160 ~ p.165
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The Fatty Acid Composition and Trans Fatty Acid Contents of Bakery Products in Seoul
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Du Ok-Ju
Kim Ae-Kyung
Kim Mi-Sun
Park Young-Hye
Park Hye-Won
Kim Youn-Cheon
Chae Young-Zoo
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Abstract
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The composition of fatty acids in bakery products from 35 bakeries in Seoul was analyzed by GCFID. The contents of crude fat in bakery products were represented 9.54-44.30% in pastries, 14.67-41.22% in cookies and 7.63-28.15% in whipped cream cakes. The total saturated fatty acid content in pastries, cookies and whipped cream cakes were 12.8-75.1 %, 8.7-81.6% and 50.2-85.9% respectively. The proportion of trans fatty acids in pastries ranged from 0.00 to 3.37%. Cookies and whipped cream cakes were represented varying amount of trans fatty acid with highest value of 4.55% in cookies and 2.13% in whipped cream cakes. Total estimated daily intakes of fatty acids from pastries and whipped cream cakes were as follows: 1.2 g/day/person for saturated fatty acids and 0.014 g/day/person for trans fatty acids.
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KEYWORD
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Bakery products, trans fatty acid contents, Saturated fatty acid contents
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