Monitoring of Trans Fatty Acid and Cholesterol of Bakery Products Sold at Retail in Seoul Area

@inproceedings{Park2011MonitoringOT,
  title={Monitoring of Trans Fatty Acid and Cholesterol of Bakery Products Sold at Retail in Seoul Area},
  author={Young-Hye Park and Sung-Tae Kang and Young-Ok Hwang and Ock-ju Tu and Jae-Min Shin and Kyeong-Ah Lee and Ki-young Shin and Young-Zoo Chae},
  year={2011}
}
The objective of this study was to analyze contents of trans fatty acid and cholesterol of bakery products (bread: 17, pastry: 20, and whipping cream cake: 17) sold at retail in Seoul area. The average values of crude fat contents in bakery products were as follows (mean (minimum-maximum), %)); bread 6.46 (3.51~8.69), pastry 16.23 (3.55~25.56), and whipping cream cake 16.26 (8.61~31.58). Palmitic acid was the most abundant fatty acid in these products. The average values of saturated fat (SFA… CONTINUE READING