Asset Details
Do you wish to reserve the book?
trans Fatty Acids in Polish Pastry
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
trans Fatty Acids in Polish Pastry
Do you wish to request the book?
trans Fatty Acids in Polish Pastry
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
trans Fatty Acids in Polish Pastry
2019
Overview
Because potentially harmful trans fatty acids (TFAs) should be eliminated from the diet, each country should have updated estimates of TFA content in food. The purpose of the study was to provide data on TFA content in pastry products commercialized in the Polish market. Products made using hydrogenated fats (as declared by manufacturers) were tested. Samples were acquired between April 2017 and July 2017. Extraction of fat from all pastries was carried out by the method of Folch et al. The fatty acid (FA) composition, especially TFA content in extracted fats, was determined by gas chromatography. Fat in the products was characterized by a high level of saturated fatty acid (SFA; ca. 42 g/100 g of FA), with the exception of one sample. A great diversity of total TFA content in fat of the products was found (0.1 to 13.5 g/100 g of FA). Of the products tested, 37.5% had TFAs in excess of 2%. Furthermore, partially hydrogenated fats were the source of TFAs in the analyzed products, as demonstrated by high content of elaidic acid. In addition, there was a trend of a decrease in the daily intake of TFAs of industrial origin with pastry products (0.14 g) compared with earlier studies. These results highlight the ongoing need for improvement in terms of trans isomer content in pastry products in Poland. This study confirms the importance of developing effective policies for reducing the TFA content of food.
