Vol. 11, Issue 6 (2022)

Author(s):
Rakhi Saklani, Navjot Kaur, Anjan Borah, Rasane Prasad Jayprakash and Sawinder Kaur

Abstract:
Every day, new food products enter the market and are mass-marketed; chips, chocolates, sweets, sugary snacks, dairy products, meats, poultry, veggies, fruits, and just about every other food imaginable. Processing actually improves the safety of food products by providing packaging that protects them from bacterial or virus contamination as well as spoilage. Fatty acids are major component in the Food & other related products. In lieu, their determination and estimation is of utmost significance. Thereafter, the present report is entitled for the analysis and determination of trans fatty acids and cholesterol in Food Products. During the investigation, it was observed that the food products and their nutritional quality in relation with other nutritional parameters was analyzed through gas chromatography. Further, it was observed that the Trans fatty acid (Elaidic Acid) level ranged from 5.9-30.0 percent, as per the composition of fatty acid present in the respected sample.