Studies on the trans-fatty acids and the stability of the fats present in Indian bakery products.

Fat is one of the most important ingredients in baked
products which is highly susceptible to heat and moisture.
Therefore, this study has been conducted to assess the
thermoxidative changes occurring in the fat as well as the
extent to which trans-fatty acids are present. Fats were
extracted from products like rusk, white bread, sweet bun,
dilkhush, pizza, plain cake, vegetable roll, gluco-biscuits
and wafers. These fats and control shortening samples
were taken for study. The totox value was found to be
high (4.0-30.9) whereas the free fatty acid, peroxide and
anisidine values were, 0.31-0.90%, 1.2-11.0 and 11.6-8.9
respectively. Since the products are baked at 180 to 200 °C
polar components were determined to be between 3.3 to
5.3% showing a moderate hydrolysis and oxidative changes.
Iodine value (51.0 to 73.3) and the Butyro-refractometer
reading (42.2 to 55.8) showed moderate unsaturation and
all the samples melted below 37 °C. Trans-fatty acid ranged
from 35.5 to 46.2% as has also been confirmed by FT-IR.
The products selected were considered safe but nutritionally
inferior to products prepared with liquid shortenings.