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

dc.authorid Omeroglu, Perihan Yolci/0000-0001-8254-3401
dc.authorid Ozdal, Tugba/0000-0001-8344-5336
dc.authorscopusid 55207260400
dc.authorscopusid 55628003500
dc.authorwosid Omeroglu, Perihan Yolci/AAG-8517-2021
dc.authorwosid Ozdal, Tugba/B-5799-2018
dc.contributor.author Omeroglu, Perihan Yolci
dc.contributor.author Ozdal, Tugba
dc.date.accessioned 2024-05-25T12:29:56Z
dc.date.available 2024-05-25T12:29:56Z
dc.date.issued 2020
dc.department Okan University en_US
dc.department-temp [Omeroglu, Perihan Yolci] Bursa Uludag Univ, Fac Agr, Food Engn Dept, Gorukle Campus, TR-16059 Bursa, Turkey; [Ozdal, Tugba] Istanbul Okan Univ, Fac Engn, Dept Food Engn, TR-34959 Istanbul, Turkey en_US
dc.description Omeroglu, Perihan Yolci/0000-0001-8254-3401; Ozdal, Tugba/0000-0001-8344-5336 en_US
dc.description.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. en_US
dc.identifier.citationcount 8
dc.identifier.doi 10.1016/j.jfca.2020.103438
dc.identifier.issn 0889-1575
dc.identifier.issn 1096-0481
dc.identifier.scopus 2-s2.0-85078804896
dc.identifier.scopusquality Q1
dc.identifier.uri https://doi.org/10.1016/j.jfca.2020.103438
dc.identifier.uri https://hdl.handle.net/20.500.14517/2161
dc.identifier.volume 88 en_US
dc.identifier.wos WOS:000525346100013
dc.identifier.wosquality Q2
dc.language.iso en
dc.publisher Academic Press inc Elsevier Science en_US
dc.relation.publicationcategory Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı en_US
dc.rights info:eu-repo/semantics/closedAccess en_US
dc.scopus.citedbyCount 15
dc.subject Food analysis en_US
dc.subject Food composition en_US
dc.subject Fatty acid en_US
dc.subject Bakery products en_US
dc.subject Chocolate products en_US
dc.subject Erucic acid en_US
dc.subject Trans fatty acid en_US
dc.subject Nutrition en_US
dc.title Fatty acid composition of sweet bakery goods and chocolate products and evaluation of overall nutritional quality in relation to the food label information en_US
dc.type Article en_US
dc.wos.citedbyCount 13

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