Zawartość tłuszczu i kwasów tłuszczowych w produktach cukierniczych dla diabetyków

© Borgis - Medycyna Rodzinna 4/2007, s. 86-90

*Andrzej Tarkowski, Anna Klepka

Summary
The subjects of investigations were 24 confessionary products for diabetics for national market accessibilities. Confessionary products were divided on four assortments group, biscuits, shortcake, layer cake of wafer and chocolates. Fat contents analyses by automatic Soxhlet apparatus. The content of fatty acids were analyses by gas chromatography method.
Biscuits and layer cake of wafer contained very even from 26.2 to 28.4% fat content. Layer cake of wafer contained high and most stabile saturated fatty acids. Palmitic and stearynic acids determined the sum of saturated fatty acid. Monounsaturated fatty acids were highest an similar in biscuit and shortcake groups. In the sum of their acids oleic and linoleic acids were dominated but highest content of their obtained in biscuits. Biscuits and shortcake in lower relation fat content and contained most of profitable fatty acids level in point of view of supplement to diabetic´s diets.

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