Abstract
AbstractIn the food processing sector, it is crucial to identify the composition and fat content of items that have undergone heat‐processing. The total fat content is the primary factor used to determine the fat content of instant noodle products. As a result, a technique must be developed to identify fat content by determination of fatty acid composition, particularly trans fatty acids. In this study, we used the reliable GC‐FID/MS technique to analyze the methyl ester derivatives of 37 different kinds of fatty acids. The results showed that high saturated fat concentration in all samples was mostly palmitic acid, whereas the low unsaturated fatty acid content in the cis form was primarily oleic acid and linoleic acid. The amount of monounsaturated and polyunsaturated fats is quite low. Trans fat level was almost non‐existent in all samples. The amounts of palmitic acid and oleic acid in the samples ranged from 4.10% to 12.84% and 2.62% to 7.65%, respectively, as did linoleic acid and stearic acid. Monounsaturated and polyunsaturated fatty acid concentration ranged from 2.62% to 7.82% and 0.52 to 1.81%, respectively. The proportion of polyunsaturated fat to saturated fat was quite low. Therefore, it is essential to have procedures in place to keep an eye on the saturated fatty acid level, which has a negative impact on consumers' health. The findings of experimental research demonstrated that trans fatty acids were not present in instant noodle products. It revealed that the food processing sector has advanced favorably and catered to the demands of both the domestic and international markets.
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