Fatty acid profiling of bakery products available in market
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Date
2022
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Punjab Agricultural University, Ludhiana
Abstract
Fifty bakery products were evaluated for their fatty acid profile and oxidative stability. The products were selected on the basis of the survey conducted on which was conducted on a total 200 subjects. The selected subjects were further divided in to two groups namely Youth (Age between 15-34 years) and Older Adults (Age between 35-60 years) having 100 subjects in each and their behavior in context with purchase and consumption of the bakery products was assessed. Further, complacency of nutrients was evaluated by selecting 15 packaged baked foods with nutrition claim and analogous food without any claim. The findings of the
study revealed that the average consumption of white bread was 36.60±0.71 g on a weekly basis by the majority of the subjects (61%). The majority of the respondents (50%) consumed 21.51±0.23 g of biscuits once a day. Cookies were consumed by 60 percent of the respondents on weekly basis with an average intake of 27.71±1.22 g. Price and deliciousness were the major influential factors for purchasing most of the bakery products and were kept on first and second rank. Fatty acid profiling of the bakery products revealed that decanoic acid, palmitic acid and myristic acid were the major saturated fatty acids (SFA) observed in breads. Palmitic acid was the major SFA found in all the biscuits. The range of palmitic acid in all the sweet biscuits lied between 42.95±0.81 to 58.13±1.68 percent. Caprylic acid was the major SFA among all the cakes and pastries from different bakeries. The range of caprylic acid lied between 27.17±0.39 to 57.29±0.46 percent. The results revealed that free fatty acids and peroxide value of all the products were found in permissible limits during storage period. In terms of complacency, all the selected products were found compliant with respect to nutrition claim but, the values of the nutrients obtained through laboratory analysis did not meet the claimed values on nutrition label.
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Prabhjot Kaur (2022). Fatty acid profiling of bakery products available in market (Unpublished M.Sc. thesis). Punjab Agricultural University, Ludhiana, Punjab, India.