Fatty acid composition of sweet bakery goods and chocolate products and evaluation of overall nutritional quality in relation to the food label information


YOLCI ÖMEROĞLU P. , Ozdal T.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, vol.88, 2020 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 88
  • Publication Date: 2020
  • Doi Number: 10.1016/j.jfca.2020.103438
  • Title of Journal : JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Keywords: Food analysis, Food composition, Fatty acid, Bakery products, Chocolate products, Erucic acid, Trans fatty acid, Nutrition, CARDIOVASCULAR-DISEASE, BISCUITS, PROFILE, DOUGH, PERFORMANCE, EMPHASIS, COOKIES, UPDATE, SNACKS, RISK

Abstract

The study aimed to determine fatty acid (FA) composition of some sweet bakery goods and chocolate products on Turkey market (n = 35) and to evaluate their overall nutritional quality in relation with the nutritional facts on the label. Moreover,"trans fatty acid (TFA)-free" declaration on the label was checked with the current labelling regulations in Turkey. Majority of the sample groups represented the prevalence of palmitic and oleic acid; on the other hand, it was difficult to specify a sample group with a specific FA. Erucic acid, for which European Commission set maximum limits, was not detected in any of the samples. It was observed that total saturated fatty acids (SFA) constituted more than 44 % of total FA. In all cases, total TFA content was lower than 1 % of total FA. Based on nutritional facts on the label, that type of products provide higher energy with the main source of fat and carbohydrates. Therefore, consumption of those products in a diet should be limited not to gain an excess amount of body weight and to have adverse health effects related to higher SFA content. This study can be regarded as a case surveillance study by providing updated data that can be used by Nutritionals and authorities to make risk assessments on consumer health.