FATTY ACID COMPOSITION INCLUDING TRANSFATTY ACIDS CONTENT OF SELECTED VIETNAMESE INSTANT NOODLES

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Issue: Vol. 10 No. 5 (2012)

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KỸ THUẬT VÀ CÔNG NGHỆ

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Tuan, H., Son, V., & Tu, N. (2024). FATTY ACID COMPOSITION INCLUDING TRANSFATTY ACIDS CONTENT OF SELECTED VIETNAMESE INSTANT NOODLES . Vietnam Journal of Agricultural Sciences, 10(5), 812–820. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1705

FATTY ACID COMPOSITION INCLUDING TRANSFATTY ACIDS CONTENT OF SELECTED VIETNAMESE INSTANT NOODLES

Hoang Quoc Tuan (*) 1, 2 , Vu Hong Son 3 , Nguyen Thi Minh Tu 3

  • 1 University of Natural Resources and Life Sciences, Department of Food Science and Technology Institute of Food Science
  • 2 Hanoi University of Science and Technology, School of Biotechnology and Food technology, Department of Quality management- Hanoi, Vietna
  • 3 Hanoi University of Science and Technology, School of Biotechnology and Food technology, Department of Quality management- Hanoi, Vietnam

    • Keywords

    Instant noodles, trans fatty acids, fatty acid compositions

    Abstract


    This study provides information on the fatty acid composition and trans fatty acid content analyzed by gas chromatography of selected Vietnamese instant noodle products and accompanying additive oil bag.. Five most abundant fatty acids were C14:0, C16:0, C18:0, C18:1 (9c) and C18:2 (9c, 12c). The concentration of saturated fatty acids ranged from 34% to 45% and from 51% to 60%, and of polyunsaturated fatty acids ranged from 12% to 20% and from 6.7% to 11% in additive oil bags and noodles, respectively. Trans fatty acids were detected in all samples but at low concentration and the content ranged from 0.16% to 0.83% of total methyl ester fatty acid in noodles and from 0.23% to 0.7% of total methyl ester fatty acid in small additive oil bags. Trans 18:2 isomers were the major group of trans fatty acids which were found in all the analyzed brands, representing about 80% of total trans isomers.

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