ASSESSMENT OF TRANS FATTY ACIDS IN BAKERY BISCUITS AVAILABLE IN DHAKA , BANGLADESH

Intake of trans fatty acids have adverse health effects like heart disease and information of their contents would enable consumers to make better food choices. Twelve samples of bakery biscuits had been collected in random basis from local markets of Dhaka, Bangladesh to find out the quality and presence of trans fats and toxic elements. For this purpose, Fourier Transform Infrared (FT-IR) analysis and Gas Chromatography-Mass Spectroscopy (GC-MS) analysis of fatty oils extracted from biscuits samples have been performed. Energy dispersive X-ray fluorescence (ED-XRF) analysis was set down to investigate the presence of toxic elements. The ash content, moisture content, acid value, Iodine value, and saponification value were ranged from 0.03-1.55%, 1.71-7%, 1.05-4.68, 32.77-107.91 and 115.19232.02 respectively. Most of the samples were containing higher percentage of harmful trans fatty acid Elaidic acid (EA). Percentage of the toxic metal Cd, in some sample was found beyond permissible limit (1.0 mg/kg). Biscuit quality and profiling of TFAs constituents provide information on types of partially hydrogenated oils used for the preparation of biscuits, which is important for product reformulation to eliminate TFAs in biscuits. Presence of different fatty acids indicates that palm oil, coconut oil and animal fats were also used for all types of biscuit preparation.

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