Bromatologic characterization and fat acids profile in not fermented milk beverages

Abstract

The main objective of this work is to determine the fat acids profile of milk beverages not fermented available in the market of Maceió-AL city. Samples of milk beverage not fermented were acquired in Maceio’s market and it were submitted for pH, lipids, protein, and fat acids content by gas chromatographic GC-MS analysis of its methyl esters. The samples shows in the package’s nutritional information, in medium values, null trans fat contents, the contents of proteins of 4,3 g/200 mL, total lipids of 4,9 g/200 mL and carbohydrates of 30,5 g/200 mL. The analytic results show that samples pH was between 6,6 and 7,0; the total carbohydrates content between 14,1 and 24,9 g/200mL; the total lipids content changes about 3,7 and 6,3 g/200mL; the proteins content on the range of 2,5 up to 4,9 g/200 mL. The chromatographic analysis shows that more abundant fat acids were C6:0, C8:0, C10:0, C11:0, C12:0, C14:0, C15:0, C16:1n7c, C16:0, C18:2n6c, C18:2n6t, C18:1n9c + C18:1n9t, C18:0. The analytical results disagree from package’s nutritional information. The trans fat content was not null, and that food compound presented omega-6, but no omega-3 essentials fat acids.