FATTY ACID PROFILE OF FAST FOODS, TRADITIONAL SNACKS AND SWEETMEATS OF BANGLADESH

Meher Un  Nessa; Abu Torab M. A.  Rahim; Yearul  Kabir

doi:10.53808/KUS.2008.9.1.0820-L

Authors

Meher Un Nessa Environmental Science Discipline, Khulna University, Khulna 9208, Bangladesh
Abu Torab M. A. Rahim Institute of Nutrition and Food Science, University of Dhaka, Dhaka –1000, Bangladesh
Yearul Kabir Department of Biochemistry and Molecular Biology, University of Dhaka, Dhaka, Bangladesh

DOI:

https://doi.org/10.53808/KUS.2008.9.1.0820-L

Keywords:

Fatty acid, fast food, snacks, Bangladesh

Abstract

A total of 184 samples from 18 varieties of commercial fast foods, traditional snacks and sweetmeats of Dhaka city were examined for fatty acid composition, percentage of monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA), and saturated fatty acid (SFA). Fatty acid methyl esters prepared from lipid extracts were analyzed by gas-liquid chromatography using capillary columns. The percentage of total fatty acid of these foods was determined. In general, traditional snacks showed high proportion of SFA (ranged 24.4-65.5%) and fast foods showed high proportion of PUFA (ranged 11.9-52.8%). The MUFA content, on the other hand, in all foods ranged 29.8-42.3% with a predominant contribution by oleic acid (18:1). The findings of the study showed that these Bangladeshi commercial fast foods and traditional snacks were high in SFA especially in chicken patties (50.2%), beef pizza (48.1%), beef patties (46.6%), and all sweetmeats (ranged 52.8-65.5%) except kalojam (35.6%). The source of SFA in the fat fraction was basically animal fats and palm oil. The experimental results showed that the Bangladeshi young urbanites who are accustomed to fast foods culture seem to be in the risk of high energy intake with an excessive share of SFA.

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