• Chemistry, Medicine
  • Published in
    Journal of agricultural and…
    2003
  • DOI:10.1021/jf0258297

Multivariate characterization of the fatty acid profile of spanish cookies and bakery products.

@article{Vicario2003MultivariateCO,
  title={Multivariate characterization of the fatty acid profile of spanish cookies and bakery products.},
  author={Isabel M Vicario and Viviana Griguol and Manuel Le{\'o}n-Camacho},
  journal={Journal of agricultural and food chemistry},
  year={2003},
  volume={51 1},
  pages={
          134-9
        }
}
The fatty acid compositions of 39 brands of cookies and bakery products were analyzed with special attention to the their trans-fatty acid content. The average contents (percent w/w of the total fatty acids detected) for the different nutritional fractions were as follows: saturated fatty acids (SFA), 49.43% (SD = 17.04); monounsaturated fatty acids (MUFA), 32.87% (SD = 10.94); polyunsaturated fatty acids (PUFA), 12.48% (SD = 11.29); and trans-fatty acids (TFA), 5.20% (SD = 9.30), the mean fat… CONTINUE READING

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