Trans Fatty Acid Contents in Chocolates and Chocolate Wafers in Turkey
Küçük Resim Yok
Tarih
2010
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
CZECH ACADEMY AGRICULTURAL SCIENCES
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Fatty acid compositions and trans fatty acid contents of chocolate and chocolate wafers collected from Turkish markets were determined by GC. Total 62 samples, being all chocolates and chocolate wafers sold in Turkey, were investigated. 35 samples of chocolate which were categorised as milk chocolate, bitter chocolate, chocolate with nuts, chocolate with pistachio, chocolate with almond, other chocolates, and 27 samples of chocolate wafer which were categorised as pure chocolate wafers and chocolate wafers with nuts belonging to 12 different national chocolate brands, were analysed. Generally, C16:0 palmitic acid, C18:0 stearic acid, and C18:1 oleic acid were the major fatty acids in all samples. Trans fatty acid contents in chocolate wafers samples showed a variation between 0.00-7.92%. Trans fatty acids were determined as 0.00-6.23% in chocolate samples. In conclusion, it was shown that trans fatty acids contents in chocolates were relatively lower than those of other countries.
Açıklama
Anahtar Kelimeler
trans fatty acid, fatty acid composition, chocolate, chocolate wafer, Turkey
Kaynak
CZECH JOURNAL OF FOOD SCIENCES
WoS Q Değeri
Q4
Scopus Q Değeri
Cilt
28
Sayı
3
