论文信息 - The Fatty Acid Composition and Trans Fatty Acid Contents of Bakery Products in Seoul

The Fatty Acid Composition and Trans Fatty Acid Contents of Bakery Products in Seoul

The composition of fatty acids in bakery products from 35 bakeries in Seoul was analyzed by GC- FID. 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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