Analysis of Fat Content and Fatty Acid Profile of Selected Bakery Products Available in Jaffna District, Sri Lanka

Fatty Acid Profile in Bakery Foods

Abstract

High consumption of trans fatty acids and saturated fatty acids are detrimental to human health. Bakery products are one of main sources of these two types of fatty acids in the diet of many people globally. The objective of this study was to determine the total fat content and fatty acid profile of selected bakery products available in Jaffna markets with main emphasize on saturated fatty acids and trans fatty acid contents. Samples such as bread (n=17), bun (n=17), cake (n=16), pastry (n=12), doughnut (n=4) and bakery fats (n=5) were analyzed. The highest fat content was observed in pastry samples (21.63%-39.83%) and doughnut samples (31.66%-37.17%), whereas lowest fat content was observed in bread samples (1.00%-3.43%). All bakery products consisted considerable amount of elaidic acid. Highest total saturated fatty acid content was detected in pastry (17.25 g/100 g), whereas lowest was observed in bread (1.36 g/100 g). Highest total trans fatty acid content was detected in pastry samples (2.47 g/100 g) followed by doughnuts (1.54 g/100 g), cakes (1.03 g/100 g), buns (0.28 g/100 g) and bread (0.08 g/100 g). Significant variations in the fatty acid composition were observed within and between types of products. Therefore, regulations should be imposed to reduce the saturated fatty acids and trans fatty acids content of bakery products in Sri Lanka.