Naslov
Fatty acid composition of different chocolate types

Autori
Barišić, Veronika ; Flanjak, Ivana ; Jozinović, Antun ; Šubarić, Drago ; Babić, Jurislav ; Miličević, Borislav ; Lončarić, Ante ; Doko, Kristina ; Fišer, Dorotea ; Ačkar, Đurđica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Knjiga sažetaka s 12. međunarodnog znanstveno- stručnog skupa HRANOM DO ZDRAVLJA / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek : Tuzla : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli, 2019, 119-119

ISBN
978-953-7005-66-5

Skup
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina, 24.10.2019. - 25.10.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chocolate ; fatty acids ; gas chromatography

Sažetak
Chocolate contains up to 40% of lipids that are responsible for sensory and rheological properties as well as stability during storage. Five dark chocolates and eight milk chocolates with different cocoa butter equivalents (coconut and palm oil), milk ingredients (milk powder, condensed milk and whey powder) and emulsifiers (PGPR and lecithin) were produced in laboratory ball mill. The aim of this study was to determine total lipid content and fatty acid composition of different chocolate types. Fatty acid composition was determined by gas chromatography with flameionisation detector. Prior to GC analysis, total lipids were extracted using Folch method. The fatty acids in the lipid fraction were transesterified into methyl esters under alkaline conditions. The results showed a great difference in both total lipid content and fatty acid composition depending on chocolate type. Dark chocolate contains significantly higher total lipid content (average 37.31 ± 0.64%) compared to milk chocolate (average 29.99 ± 0.57%). Regarding fatty acid composition, the main fatty acids were stearic, palmitic and oleic acids with total average content of 83.62 ± 5.21%. Milk chocolate samples had higher short and medium chain fatty acids (up to C12) than dark chocolates, with exception of dark chocolate with coconut oil. Chocolate samples containing coconut oil showed significantly higher content of lauric acid than other analysed chocolate types while chocolate with palm oil contained higher linoleic acid content.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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