Fatty acid composition of traditional fermented and unfermented Turkish corn bread with the emphasis on trans fatty acids

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dc.authorwosidDağlıoğlu, Orhan/ABA-3505-2020
dc.authorwosidtasan, murat/ABA-3434-2020
dc.contributor.authorDaglioglu, O
dc.contributor.authorTasan, M
dc.date.accessioned2024-06-12T10:55:41Z
dc.date.available2024-06-12T10:55:41Z
dc.date.issued2003
dc.departmentTrakya Üniversitesien_US
dc.description.abstractDietary fat continues to be a major research priority because of its association with heart disease, cancer and other chronic diseases. On the other hand emerging data suggest that trans fatty acids may raise blood levels of low density lipoprotein cholesterol to much the same extent as saturated fatty acids. In this research cis and trans fatty acid composition of unfermented and fermented corn bread as well as flour used in the recipe, and dough samples were determined. Unfermented bread samples were made of corn flour, and fermented breads were made of corn flour-wheat flour mix (1/1) by the traditional straight dough method. Samples, including flour, dough and bread, were analysed by capillary gas-liquid chromatography for their fatty acid compositions. According to the results obtained, unfermented and fermented bread dough have the same fatty acid composition as the flour used in the recipe. Dough fermentation did not effect the fatty acid composition of corn bread. However, fatty acid composition changed slightly in the baked bread. The levels of palmitic, stearic and oleic acid increased, and those of linoleic, linolenic, arachidic and eicosenoic acids decreased, compared to flour and dough. Trans linolenic acid was also detected in both unfermented and fermented corn bread at a level of 0.1%. Slight changes in the fatty acid composition and formation of trans linolenic acid were a result of baking temperature.en_US
dc.identifier.doi10.1007/s00217-003-0720-5
dc.identifier.endpage127en_US
dc.identifier.issn1438-2377
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-1542603385en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage125en_US
dc.identifier.urihttps://doi.org/10.1007/s00217-003-0720-5
dc.identifier.urihttps://hdl.handle.net/20.500.14551/19500
dc.identifier.volume217en_US
dc.identifier.wosWOS:000184641300007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer-Verlagen_US
dc.relation.ispartofEuropean Food Research And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCapillary Gas-Liquid Chromatographyen_US
dc.subjectCorn Breaden_US
dc.subjectFermentationen_US
dc.subjectTrans Fatty Acidsen_US
dc.subjectFoodsen_US
dc.titleFatty acid composition of traditional fermented and unfermented Turkish corn bread with the emphasis on trans fatty acidsen_US
dc.typeArticleen_US

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