Trans fatty acids content of biscuits commercially available in Malaysian market and comparison with other countries

• Main Authors: M., Norhayati, Azlan, Azrina, Mohd Esa, Norhaizan, Razman, Muhammad Rizal
• Format: Article
• Language: English; English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2011
• Online Access: http://psasir.upm.edu.my/id/eprint/24655/1/24655.pdf; http://psasir.upm.edu.my/id/eprint/24655/; http://www.ifrj.upm.edu.my/volume-18-2011.html

The fatty acid composition and trans fatty acid (TFA) contents of biscuits products were determined by gas chromatography, using a highly polar 100m capillary column (HP-88) and flame ionization detection. Total TFA ranged from 0.00 - 0.52 g/100 g total fatty acids and 0.12 - 0.68 g/100 g total fatt...