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Rocz Panstw Zakl Hig · Jan 2009
Comparative Study[Fat and fatty acids content in chocolate products].
- Andrzej Tarkowski and Monika Nowak.
- Instytut Zywienia Zwierzat, Uniwersytet Przyrodniczy w Lublinie. tarkowskia@o2.pl
- Rocz Panstw Zakl Hig. 2009 Jan 1; 60 (2): 125-8.
AbstractThe aim of this study was the comparison of fat and fatty acids content in chocolate products. Fifteen chocolate products divided into 3 groups--truffles, chocolates candy and chocolates cream were used in the investigations. Crude fat content in the chocolates products was determined on Soxhlet automatic apparatus. The saturated and unsaturated fatty acids were determined using gas chromatographic method. The highest content of fat, average 25.1%, was found in candy and cream chocolates. Saturated fatty acids in fat of investigated groups of chocolate products comprised above 52%, except truffles and chocolates candy with nuts. PUFA content was similar in the all chocolate product groups. Palmitic, stearic, oleic and linoleic acids dominated in the examined chocolate products. Oleic and linoleic acids content was higher in chocolate products with nuts.
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