Trans Fatty Acid Contents in Chocolates and Chocolate Wafers in Turkey

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dc.contributor.authorÇakmak, Yavuz Selim
dc.contributor.authorGüler, Gökalp Özmen
dc.contributor.authorAktümsek, Abdurrahman
dc.date.accessioned2020-03-26T18:05:29Z
dc.date.available2020-03-26T18:05:29Z
dc.date.issued2010
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractFatty 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.en_US
dc.description.sponsorshipSelcuk University Scientific Research Foundation (BAP)Selcuk University [06201049]en_US
dc.description.sponsorshipSupported by Selcuk University Scientific Research Foundation (BAP), Project No. 06201049.en_US
dc.identifier.doi10.17221/48/2009-CJFSen_US
dc.identifier.endpage184en_US
dc.identifier.issn1212-1800en_US
dc.identifier.issn1805-9317en_US
dc.identifier.issue3en_US
dc.identifier.startpage177en_US
dc.identifier.urihttps://dx.doi.org/10.17221/48/2009-CJFS
dc.identifier.urihttps://hdl.handle.net/20.500.12395/25440
dc.identifier.volume28en_US
dc.identifier.wosWOS:000280143500003en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherCZECH ACADEMY AGRICULTURAL SCIENCESen_US
dc.relation.ispartofCZECH JOURNAL OF FOOD SCIENCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjecttrans fatty aciden_US
dc.subjectfatty acid compositionen_US
dc.subjectchocolateen_US
dc.subjectchocolate waferen_US
dc.subjectTurkeyen_US
dc.titleTrans Fatty Acid Contents in Chocolates and Chocolate Wafers in Turkeyen_US
dc.typeArticleen_US

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