Some properties of margarines and shortenings marketed in Turkey
Küçük Resim Yok
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Academic Press Inc Elsevier Science
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Fifteen margarines and 10 shortenings marketed in Turkey were analyzed for their fatty acid composition including trans fatty acids (TFA), solid fat content (SFC), and slip melting point (SMP). Margarines and shortenings are major sources TFA in the diet. All margarines and shortenings were high in palmitic acid. Seven margarine samples had low TFA contents (range 0.4-8.5%). TFA content of margarines and shortenings were within the range of 0.4-39.4% and 2.0-16.5%, respectively. TFA content of the samples affect both SFC and SMP. Compared to the American margarines and shortenings, Turkish samples have higher SFC (except sample M10). (c) 2004 Elsevier Inc. All rights reserved.
Açıklama
Anahtar Kelimeler
margarine, shortening, trans fatty acid, SFC, SMP
Kaynak
Journal of Food Composition and Analysis
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
19
Sayı
1
