Physicochemical properties, fatty acid composition, and trans fat content of unlabeled bakery products in Bangladesh: implications for food safety and regulation

The physicochemical characteristics and fatty acid composition of bakery products are key determinants of nutritional quality and stability. This study aimed to generate baseline data on unlabeled bakery products in Bangladesh by evaluating their physicochemical properties, fat content, and fatty acid composition, including trans fatty acids. An exploratory analytical approach was applied to widely consumed bakery products (biscuits, dry cakes, muffins, and chanachur) collected from major manufacturers and retail suppliers in the Jashore District. Total fat content, proximate composition (moisture and ash), and lipid quality indices (acid value, peroxide value, iodine value, and saponification value) were determined using standard analytical techniques, and fatty acid profiles were characterized with trans fatty acids quantified by Gas Chromatography–Mass Spectrometry (GC-MS). Total fat content ranged from 12.97% to 24.10%. Mean moisture and ash contents were 6.70 ± 3.29% and 0.90 ± 0.14%, respectively. Across samples, saturated, monounsaturated, and polyunsaturated fatty acids constituted 37–55%, 35–47.4%, and 7.55–14.98% of total fatty acids, respectively. Trans fatty acids were detected in multiple samples, with concentrations up to 5.84%, and palmitic acid was among the predominant fatty acids identified. These findings provide preliminary evidence on lipid composition and quality attributes of selected unlabeled bakery products and support the need for comprehensive, statistically representative studies to better characterize their nutritional implications.