Determination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatography

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dc.authoridTuncel, Necati Baris/0000-0001-9885-5063
dc.authoridTunçel, Bilge/0000-0002-6856-0384
dc.authorwosidTuncel, Necati Baris/AAG-4333-2019
dc.authorwosidtasan, murat/ABA-3434-2020
dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.authorwosidTunçel, Bilge/ABH-1751-2020
dc.contributor.authorDaglioglu, O
dc.contributor.authorTasan, M
dc.contributor.authorTuncel, B
dc.date.accessioned2024-06-12T10:54:44Z
dc.date.available2024-06-12T10:54:44Z
dc.date.issued2000
dc.departmentTrakya Üniversitesien_US
dc.description.abstractIn this research, fatty acid composition and total trans fatty acid contents of six types of biscuit produced by four different Turkish companies were determined by capillary gas-liquid chromatography. Total fat contents of the biscuit samples ranged between 8.5% and 26.0%. The highest fat content was determined in sesame biscuits (average 24.4%) and the lowest in petit beurre biscuits (average 13.5%). Total fat contents varied even for the same type of biscuit as a result of the use of different recipes by each company. The major fatty acids in the samples were C-16:0, C-18:0, trans C-18:1, C-18:1, trans C-18:2 and C-18:2. Depending on the biscuit type, total unsaturated fatty acid contents were between 52.1% and 72.8%. The ranges of total trans fatty acid contents in biscuit types were petit beurre 1.9-29.0%, sesame 15.0-23.1%, baby 3.0-30.5%, oat 17.6-22.4%, cocoa 1.5-22.9% and finger 1.0-24.7%. It is clear from the results that the percentage of trans fatty acids in the total fat content is significant because of the use of hydrogenated vegetable oils in biscuit production.en_US
dc.identifier.doi10.1007/s002170050586
dc.identifier.endpage44en_US
dc.identifier.issn1438-2377
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-0001989303en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage41en_US
dc.identifier.urihttps://doi.org/10.1007/s002170050586
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19165
dc.identifier.volume211en_US
dc.identifier.wosWOS:000087910300007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer Verlagen_US
dc.relation.ispartofEuropean Food Research And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectBiscuiten_US
dc.subjectTrans Fatty Acidsen_US
dc.subjectCapillary Gas-Liquid Chromatographyen_US
dc.titleDetermination of fatty acid composition and total trans fatty acids of Turkish biscuits by capillary gas-liquid chromatographyen_US
dc.typeArticleen_US

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