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KMID : 0881720110260030227
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Journal of Food Hygiene and Safety
2011 Volume.26 No. 3 p.227 ~ p.234
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Monitoring of Trans Fatty Acid and Cholesterol of Bakery Products Sold at Retail in Seoul Area
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Park Young-Hye
Du Ok-Ju
Hwang Young-Ok
Shin Jae-Min
Lee Kyeong-Ah
Shin Gi-Young
Chae Young-Zoo
Kang Sung-Tae
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Abstract
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The objective of this study was to analyze contents of trans fatty acid and cholesterol of bakery products (bread: 17, pastry: 20, and whipping cream cake: 17) sold at retail in Seoul area. The average values of crude fat contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 6.46 (3.51~8.69), pastry 16.23 (3.55~25.56), and whipping cream cake 16.26 (8.61~31.58). Palmitic acid was the most abundant fatty acid in these products. The average values of saturated fat (SFA) contents and unsaturated fat acid (USFA) contents in these items were as follows [(mean SFA ± SD%] bread (54.04 ± 5.27), pastry (53.41 ± 4.80), and whipping cream cake (70.09 ± 8.64). The high contents of trans fatty acid was analyzed in whipping cream cake. The average values of cholesterol contents in bakery products were as follows [mean (minimum-maximum), %)]; bread 2.36 (0.0~12.86), pastry 8.11 (0.0~42.80), and whipping cream cake 30.55(0.0~132.99).
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KEYWORD
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bakery products, retailer, trans fatty acid, cholesterol
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