Chemical Composition and Nutritive Value of Cream-Based Cakes from Different Brands with Special Focus on Saturated and Trans Fatty Acids Hazard

Abstract

In this study, the selection of samples from different levels of pastry chains and local markets as well aimed to assess the influence of price and brand name; which may be considered at the moment of cake selection, on the nutritional quality and safety of the final served product.The moisture, ash, protein, fat, fiber, and available carbohydrate contents of 30 cake samples produced locally in Egypt from different brands pastry shops divided into international, national, and local brands were determined. Results explored that the highest average moisture content was recorded for the international brand (45.7 %), followed by the local brand (42.8 %), while for the national brand, it was 40.9%. The international brand samples' results were the highest in protein% (4.8) and the lowest in Ash% (3.5), while the national brand samples were the highest in average fat% (19.5) and the local brand samples were the highest in average carbohydrates% (36.1). Average protein content appeared to be very close in percent throw groups with 4.8, 4.5, and 4 in international, national, and local brands, respectively. Also, the total energy in a piece of cake was calculated by analyzing total fat, protein, and carbohydrate contents. The highest average caloric content was found in national brand samples (317.9 Kcal), 53.1% of this energy content was accredited to fat content. Different studies were subjected to the side effect of pastries on human health all over the world but these studies were slightly deficient in Egypt, our study aimed to determine the nutritional quality of cake samples by finding out the type of fatty acids used in processing through analyzing the fatty acid profile (SFA, MUFA, PUFA & Trans FA), in addition, Lipid Nutritional Quality Indices (LNQI) were evaluated from the composition data of fatty acids.  Data presented in this study showed bad effect of Cream based cakes consumption in Egypt especially from the local brand shops due to its high saturated fatty acid content with the highest incidence of TFA (4.5%) and high caloric value from carbohydrates content (52.8%) especially on high risk people with chronic disorders and eldery. Also it was noticed that the high price of international brand product is in equivelant with its chemical composition and good quality as it is more healthier than other brands.