Variation in Fatty Acids Composition Including Trans Fat in Different Brands of Potato Chips by GC-MS
Twelve different brands of potato chips were analyzed for their fatty acid compositions with eminence on trans fatty acid (TFA) using GC-MS. Results of the present study showed that the dominant fatty acids were saturated fatty acids. Among the saturated fatty acids, palmitic acid (23.91–42.64 %) wa...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
National Centre of Excellence in Analytical Chemsitry
2010-06-01
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| Series: | Pakistan Journal of Analytical & Environmental Chemistry |
| Subjects: | |
| Online Access: | http://www.ceacsu.edu.pk/PDF%20file/Journal%2011%20No%201/36-41.pdf |