Fatty acid profile and quality specifications of chocolate spreads

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dc.authorid55771785300
dc.authorid34567483900
dc.authorid55648724700
dc.authorid56136621100
dc.authorid56135785100
dc.authorid56136936800
dc.contributor.authorKara H.H.
dc.contributor.authorÇa?lar A.
dc.contributor.authorMercan E.
dc.contributor.authorGök G.
dc.contributor.authorTaşbaş S.
dc.contributor.authorArslan M.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:44:15Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:44:15Z
dc.date.issued2014
dc.departmentBayburt Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.doi10.2376/0003-925X-65-XXX
dc.identifier.endpage44
dc.identifier.issn0003-925X
dc.identifier.issue2
dc.identifier.scopus2-s2.0-84899528402en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage40
dc.identifier.urihttps://dx.doi.org/10.2376/0003-925X-65-XXX
dc.identifier.urihttps://hdl.handle.net/20.500.12403/810
dc.identifier.volume65
dc.identifier.wosWOS:000209559100002en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherVerlag M. und H. Schaper GmbH
dc.relation.ispartofArchiv fur Lebensmittelhygieneen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectChocolate spread
dc.subjectFatty acids
dc.subjectQuality
dc.subjectChocolate spread
dc.subjectFatty acids
dc.subjectQuality
dc.titleFatty acid profile and quality specifications of chocolate spreadsen_US
dc.typeArticleen_US

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