𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Fatty Acid Composition of Commercial Spanish Fast Food and Snack Food

✍ Scribed by P. Mario Fernández; San Juan

Publisher
Elsevier Science
Year
2000
Tongue
English
Weight
89 KB
Volume
13
Category
Article
ISSN
0889-1575

No coin nor oath required. For personal study only.

✦ Synopsis

Fatty acid composition, total fat contents and percentages of saturated (SFA), monounsaturated (MFA), polyunsaturated (PUFA) and trans isomers of fatty acids (tFA) were analysed in commercial Spanish fast food and snack food by capillary gas chromatography (CGC) using a capillary column. The results obtained show a great variability in the percentages of fatty acids (g/100 g total fatty acids) but generally there is a high proportion of saturated fatty acids (from 12.3 in popcorn to 65.8% in ice creams) and monounsaturated fatty acids (from 23.7 in snacks of cheese to 42.8% in hamburgers with a low proportion of trans isomers (from 0.1 in snacks of cheese to 46.0% in popcorn (microwave)) and polyunsaturated fatty acids (from 1.6 in popcorn (microwave) to 51.4% in popcorn).

Our results show that commercial Spanish fast food and snack food have a high proportion of saturated fatty acids especially hamburgers, pizzas, ice creams, cakes with cover, biscuits, donuts, and snacks of cheese. The source of these saturated fatty acids in the fat fraction was basically animal fats, coconut oil, palm kernel oil and palm oil.

📜 SIMILAR VOLUMES

Macronutrient, Mineral and Fatty Acid Co
Macronutrient, Mineral and Fatty Acid Composition of Canadian Arctic Traditional Food
✍ H.V. Kuhnlein; H.M. Chan; D. Leggee; V. Barthet 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 265 KB

Traditional food resources of indigenous peoples provide a wealth of information on use of unique food species, and their harvest and preparation. Studying the nutrient contents of these food items presents several challenges; for example, adequate sampling to define variability, and conducting mult

Importance and utilization of amaranth i
Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids
✍ Dodok, L. ;Modhir, A. A. ;Buchtová, V. ;Halásová, G. ;Poláček, I. 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 300 KB 👁 1 views

Content of amino acids and fatty acids in whole amaranth flour from Amaranthus hypochondriacus was investigated. In comparison with fine wheat flour, used in our experiments, high lysine content was observed (5,95 g/16 g N in comparison with 2,90 g/16 g N). Similarly, a higher amount of essential am

Stabilization of highly unsaturated fatt
Stabilization of highly unsaturated fatty acids and delivery into foods
✍ Colin J. Barrow; Coleen Nolan; Yulai Jin 📂 Article 📅 2007 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 264 KB

## Abstract Highly unsaturated fatty acids derived from fish or algal oils, particularly EPA and DHA, are in high demand as healthy food ingredients in fortified foods. Due to their oxidative instability most food products incorporate stabilized microencapsulated EPA and DHA oils to avoid negative

The Fatty Acid and Sterol Content of Foo
The Fatty Acid and Sterol Content of Food Composites of Middle-Aged Men in Seven Countries
✍ Jeanne H.M. de Vries; Annemarie Jansen; Daan Kromhout; Peter van de Bovenkamp; W 📂 Article 📅 1997 🏛 Elsevier Science 🌐 English ⚖ 347 KB

Specific fatty acids and sterols in food composites from seven countries were analyzed. In the 1960s, groups of 8 to 49 men from 16 cohorts, ages 40-59 years and living in the United States, Finland, the Netherlands, Italy, Greece, the former Yugoslavia, or Japan recorded their food intake. In 1987,