Izvorni znanstveni članak
CHANGES IN FATTY ACID COMPOSITION OF FOODSTUFFS DURING CONVENTIONAL AND MICROWAVE HEAT TREATMENT
Rozalia Veronika Salamon
; Hungarian University of Transylvania, Csikszereda
Katarina Loki
; University of Kaposvar, Kaposvar
Szidonia Salamon
; Hungarian University of Transylvania, Csikszereda
Peter Sara
; University of Kaposvar, Kaposvar
Beata Albert
; Hungarian University of Transylvania, Csikszereda
Janosne Csapo
; University of Kaposvar, Kaposvar
Aniko Gyori
; University of Debrecen, Debrecen
Zoltan Gyori
; University of Debrecen, Debrecen
Janos Csapo
; University of Kaposvar, Kaposvar
Sažetak
In our experiments fatty acid composition was determined of cow's milk with the fat content of 3.6%, Dalia cheese with the fat content of 44%, butter with the fat content of 80% and margarine with the fat content of 24% after a heat treatment performed on a cooking plate and microwave treatment, of different duration. The biggest difference was obtained for oleic acid and elaidic acid since with the exception of margarine, in each case the proportion of the cisconfigurated oleic acid decreased while that of the trans-configurated elaidic acid increased. For all of the other fatty acids in the foodstuffs examined no such differences were obtained regarding change in fatty acid composition, which differences could considerably influence healthy nutrition, therefore we can take it as a fact that neither heat treatment performed on a traditional cooking plate nor microwave treatment affects considerably the composition of food fats.
Ključne riječi
milk; cheese; butter; margarine; fatty acid composition; cis-trans isomers; microwave
Hrčak ID:
28159
URI
Datum izdavanja:
20.3.2007.
Posjeta: 671 *