Qualitative Characterization of Fat Fraction from Crunchy Cereal Products Available on the Polish Market

Agata Górska

Rita Brzezińska

Joanna Bryś

Ewa Ostrowska-Ligęza

Karolina Dolatowska-Żebrowska

Magdalena Wirkowska-Wojdyła

Aleksandra Przybyłowska

Abstract

The paper presents the qualitative assessment of fat isolated from the selected crunchy cereal products available on the Polish market. The samples were characterized by determination of the fatty acids composition and distribution in triacylglycerol structure. Additionally, oxidative stability was identified. To estimate the quality of the fat, the acid value and the peroxide value
were also determined. The results showed that the tested products were a good source of monounsaturated and polyunsaturated fatty acids, especially oleic and linoleic acid. Analyzed products showed statistically different resistance to oxidation. The longest time of oxidation induction was determined in the case of fat extracted from crunchy cereal bar covered with chocolate, while the
shortest for the fat extracted from crunchy breakfast cereals with chia seed. The analysis of the peroxide and the acid values did not show any abnormalities regarding the quality of the fat tested.