Analysis of fat content and fatty acid profile of selected bakery products available in Jaffna district, Sri Lanka

Abstract

High consumption of trans fatty acids and saturated fatty acids is detrimental to human health. Bakery products are among the main sources of these two types of fatty acids in the diets of many people worldwide. The objective of this study was to determine the total fat content and fatty acid profiles of selected bakery products available in Jaffna markets, with a main emphasis on saturated 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 pastries (21.63%-39.83%) and doughnuts (31.66%-37.17%), whereas the lowest fat content was observed in breads (1.00%-3.43%). All bakery products consisted of a considerable amount of elaidic acid. Highest total saturated fatty acid content was detected in pastries (17.25 g/100 g), whereas the lowest was observed in breads (1.36 g/100 g). Highest total trans fatty acid content was detected in pastries (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 breads (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 content of saturated and trans fatty acids in bakery products in Sri Lanka.