Trans fat content in labeled and unlabelled Indian bakery products including fried snacks

Abstract

Trans fatty acid (TFA) intake is positively associated with the risk of developing cardiovascular disease. In this context, present study provides detailed information about the total fat, fatty acid composition and trans fat content of selected labeled and unlabelled Indian bakery products (biscuits, pastries, cakes, bread, bun, puffs, rolls, burger, cutlet, samosa and noodles). Quality studies included free fatty acid value, peroxide value, p-Anisidine and totox values were performed on the extracted fat. Among the products analyzed, cake samples showed highest fat content and puff samples showed highest trans fat content. The major trans form in all samples was elaidic acid, except butter bun where vaccenic acid was the predominant TFA. Higher FFA, PV, p- Anisidine and totox values indicated the poor quality either contributed by the processing (baking) or storage deterioration. When there are regulations emphasizing on labeling the TFA content, there are arrays of unlabelled products which are not governed under any regulations. The present study shows the significance of laying regulation on such products