Table 2.
Total fat (% fresh matter), TFA and CLA contents (% of FAME) of subgroups of the confectioneries
| Confectioneries (n = 116) | ||||
|---|---|---|---|---|
| Biscuits (n = 85) | ||||
| Product type | Cream-filled biscuits (n = 19) | Unfilled biscuits (n = 13) | Cream-filled wafers (n = 53) | Chocolate products (n = 31) |
| Total fat (% of fresh matter) | 21.6 ± 4.6b | 21.0 ± 7.0b | 29.9 ± 7.4a | 24.3 ± 6.1b |
| TFA (% of FAME) | 0.68 ± 0.39 | 2.0 ± 1.8 | 2.7 ± 8.8 | 1.1 ± 2.2 |
| CLA (% of FAME) | 0.10 ± 0.08b | 0.37 ± 0.36a | 0.06 ± 0.04b | 0.11 ± 0.06b |
| Confectioneries (n = 116) | ||
|---|---|---|
| Without ruminant fat (n = 56) | With a portion of ruminant fata) (n = 60) | |
| Total fat (% of fresh matter) | 26.6 ± 8.3 | 25.6 ± 6.7 |
| TFA (% of FAME) | 2.4 ± 8.0b) | 1.1 ± 1.7b) |
| CLA (% of FAME) | 0.01 ± 0.00b | 0.21 ± 0.19a |
| Confectioneries with exclusively butter fat, n = 6; CLA: 0.72 ± 0.34c | ||
Mean ± SD.
a,b,cMeans with different superscripts within a row were significantly different (Scheffé test; p ≤ 0.05).
a)
With any portion of milk, butter and/or cream.
b)
TFA with different pattern of individual trans C18:1 isomers (see Figure 2).