Fatty acid profile and quality specifications of chocolate spreads
Küçük Resim Yok
Tarih
2014
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Verlag M. und H. Schaper GmbH
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This study examined the characteristics of 13 samples from 10 different brands of chocolate spread that are sold in markets in Turkey. Humidity level, oil content, pH value, color values (L*, a*, b*), were determined, chocolate fat samples were tested for free fat acidity rate, peroxide value, iodine value and fat acids composition. The samples composed of 14 different fatty acids. Dominant fatty acids were palmitic acid (9.82-27.19 %), oleic acid (26.27-56.05 %) and linoleic acid (10.87-52.40 %). It was observed that saturated fatty acids (SFA) of the samples ranged between 17.01 and 32.03 %, monounsaturated fatty acids (MUFA) ranged between 19.74 and 57.00 % and polyunsaturated fatty acids (PUFA) ranged between 11.01 and 52.51 %. The analyses showed that contents of the samples complied with legal limits. The types of fatty acids used were determined to be remarkable due to their fatty acids composition. © M. & H. Schaper GmbH & Co.
Açıklama
Anahtar Kelimeler
Chocolate spread, Fatty acids, Quality, Chocolate spread, Fatty acids, Quality
Kaynak
Archiv fur Lebensmittelhygiene
WoS Q Değeri
N/A
Scopus Q Değeri
Q4
Cilt
65
Sayı
2
