Akademik Veri Yönetim Sistemi
Quality Assurance and Safety of Crops and Foods, cilt.4, sa.2, ss.102-105, 2012 (SCI-Expanded)
Introduction Today, cholesterol and trans-fatty acids are main concerns in the diet of consumers. It is thought that it is important to determine the cholesterol and trans-fatty acids contents of snack foods which are widely consumed. Objective Fatty acid compositions, trans-fatty acids and cholesterol contents of cheese-flavored crackers sold in Turkish markets were determined. Method A gas chromatographic method was used to determine the amounts of these compounds in cheese-flavored cracker samples. Results It was determined that C18:1cis had the highest (40.2%) amount of unsaturated fatty acid followed by C18:2cis (14.6%), whereas the amounts of trans-fatty acids in C18:1tr and C18:2tr were 0.2% and 0.4% of total fatty acids, respectively. The average cholesterol content of samples was 0.59 mg/100 g. Conclusion The results from this study indicate that cheese-flavored crackers sold in Turkish markets do not contain considerable amounts of trans-fatty acids. The PUFA/SFA ratios of the samples were under the limit of 0.45% and nearly half of the fat fraction of the crackers was composed of saturated fatty acids (44.0%). © 2012 Blackwell Publishing Ltd.