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Estimation of fatty acids and trans fatty acids composition in chosen dry food mixes

100%

Wasowicz E., Zawirska-Wojtasiak R., Rudzinska M.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2001

tom 04

nr 1

Quantity and quality of fat in every day diet influence human health. Recently particular attention is payed to trans fatty acids composition in ingested food. Modern, no time consuming, convenient food is widely used now. Seventeen chosen products like dry soups or sauces mixes from the market in Poland were analysed to estimate fat concentration and fatty acids composition including trans fatty acids. The products contained different amount of fat, from about 3g/100g to 24g/100g of product. The fat concentration as well as fatty acids composition varied dependently on the kind of product and producer too. The dominated group of fatty acids in all analysed samples were saturated fatty acids (up to 50%). Monounsaturated fatty acids occured in the range from 15 to 40%, while polyansaturated from 2 to 6%. Four trans fatty acids were identified: 18:1, 6-trans, 18:1, 9-trans, 18:1, 12-trans, and 18:2, cis-9, trans-12. Only 18:1, 9-trans.

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Influence of tomato cream soup physical parameters on satiety potential level

80%

Skotnicka M., Ocieczek A.

Acta Agrophysica

2019

tom 26

nr 4

Ograniczanie wyników

1 Acta Agrophysica

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Ocieczek A.

1 Rudzinska M.

1 Skotnicka M.

1 Wasowicz E.

1 Zawirska-Wojtasiak R.

1 2019

1 2001

Wyniki wyszukiwania

Estimation of fatty acids and trans fatty acids composition in chosen dry food mixes

Influence of tomato cream soup physical parameters on satiety potential level