Traditional food in Serbia: Sources, recipes and fatty acids profiles

Traditional food in Serbia: Sources, recipes and fatty acids profiles

Blog Article

Traditional foods play a major role in traditions of different cultures and regions for thousands of years while preparation methods of traditional foods are part of the folklore of a country or a region.This paper presents recipes and fatty acid profiles of selected commonly consumed traditional foods in Serbia.The obtained fatty acid composition data are used for making conclusions about meals which ovs-02gt are commonly consumed in Serbia.

Traditional Serbian dairy products, cheese and kajmak, contained 70% SFAs (mostly ps5 price south carolina palmitic acid).Commonly used meal in Serbian cuisine, prebranac, also contained palmitic acid and oleic acid (38.67% and 35.

58% respectively), while linoleic acid was presented with 17.34%, similarly to vanilice.Ajvar, frequently used as a salad, is rich in linoleic acid (49.

12%) but less rich in palmitic acid.Trans fatty acids were found in very small amounts in all foods.