Fatty acids distribution in different pastries

Lia Sanda Rotariu, Iuliana Popescu, Sofia Popescu, Florina Radu

Volume 27, Issue 2;
Pages: 183-189; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Fats are one of the three major categories of foods. They provide our body with a very concentrated source of energy. Fats contain many of the essential fatty acids for health. The intake of fatty acids in food is essential for a healthy diet. An optimal ratio of saturated and unsaturated fatty acids is 0.8, and between omega 3 and omega 6 acids are 1.2. Hypercholesterolemia occurs above these values , and the products are easily oxidizable. The fatty acid content of twelve pastries is analyzed by the gas chromatographic method. The distribution of eight fatty acids present in various pastries was studied, the ratio of saturated and unsaturated fatty acids. These characteristics are essential for nutritional information and have shown significant differences.
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2024 Journal of Agroalimentary Processes and Technologies