Fatty acid composition of selected street foods commonly available in Malaysia

Zainal Arifen, Zainorain Natasha and Shahril, Mohd Razif and Shahar, Suzana and Mohamad, Hamdan and Mohd Yazid, Siti Farrah Zaidah and Michael, Viola and Taketo, Tanaka and Trieu, Kathy and Harith, Sakinah and Ibrahim, Nor Hayati and Abdul Razak, Shariza and Mat Jusoh, Hanapi and Hun Pin, Chua and Lee, Jau Shya and Mohamed Ismail, Risyawati and Lai Kuan, Lee and Haron, Hasnah (2023) Fatty acid composition of selected street foods commonly available in Malaysia. Foods, 12 (6). pp. 1-18. ISSN 2304-8158

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Abstract

Despite growing evidence of increased saturated and trans fat contents in street foods, little is known about their fatty acid (FA) compositions. This study aimed to analyse the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and trans fatty acids (TFAs) content of 70 selected and most commonly available street foods in Malaysia. The street foods were categorised into main meals, snacks, and desserts. TFAs were not detected in any of the street foods. Descriptively, all three categories mainly contained SFAs, followed by MUFAs, and PUFAs. However, the one-way ANOVA testing showed that the differences between each category were insignificant (p > 0.05), and each FA was not significantly different (p > 0.05) from one to another. Nearly half of the deep-fried street foods contained medium to high SFAs content (1.7 g/100 g-24.3 g/100 g), while the MUFAs were also high (32.0-44.4%). The Chi-square test of association showed that the type of preparation methods (low or high fat) used was significantly associated (p < 0.05) with the number of SFAs. These findings provide valuable information about fat composition in local street foods for the Malaysian Food Composition Database and highlight the urgency to improve nutritional composition.

Item Type:	Article (Journal)
Additional Information:	4588/107028
Uncontrolled Keywords:	street food, fatty acid composition, saturated fat, trans fat, preparation, Malaysia, deep-frying, coconut milk, processed food
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	Kulliyyah of Allied Health Sciences Kulliyyah of Allied Health Sciences > Department of Nutrition Sciences
Depositing User:	Dr Hanapi Mat Jusoh
Date Deposited:	25 Sep 2023 08:20
Last Modified:	25 Sep 2023 08:20
URI:	http://irep.iium.edu.my/id/eprint/107028

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