Abstract

In this study, cream and butter-cream samples from dairy markets were analyzed for their fatty acid compositions and cholesterol concentrations. Their fat contents were also identified to characterize the nutritional quality. The Saturated Fatty Acids (SFA) contents of cream samples were higher when compared to butter-cream models. The average Polyunsaturated Fatty Acids (PUFA) and cholesterol contents of butter-cream samples are relatively higher than the average PUFA and cholesterol contents of cream samples. Atherogenic and thrombogenic indices of samples were calculated to account for the various impacts that specific fatty acids may have on human health.

Keywords:Atherogenicity index; Butter-cream; Cholesterol; Cream; Fatty acid composition; Thrombogenic index

Abbreviations: SFA: Saturated Fatty Acids; PUFA: Polyunsaturated Fatty Acids; UFA: Unsaturated Fatty Acids; CLA: Conjugated Linoleic Acids; CHD: Coronary Heart Disease