Determination of Fat Contents and Fatty Acid Compositions of Commercial Chocolates on the Turkish Market

Abstract

Keywords

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Türkiye’de Satışa Sunulan Çikolataların Yağ Oranları ve Yağ Asit Bileşimlerinin İncelenmesi

Abstract

Türkiye’de tüketiciler tarafından en çok tercih edilen ilk beş çikolata firmasının örneklerinin yağ oranları ve yağ asit bileşimleri kapiler gaz kromotografi tekniği (CP Sil 88, 50 m x 250 m i.d.) kullanılarak belirlenmiştir. Genel olarak, tüm çikolata örneklerindeki en önemli yağ asitleri C16:0, C18:0 ve C18:1 olmuştur. Yağ oranı % 26.10 ile % 41.90 arasında değişiklik göstermiştir. Toplam doymuş, toplam tekli-doymamış, toplam çoklu-doymamış ve toplam doymamış yağ asitleri oranı sırası ile % 49,57-64,04, % 32,21-44,99, % 2,90-4.94 ve % 35,15-49,93 arasında belirlenmiştir. Çikolata örneklerindeki trans yağ asiti oranlarının % 0,44 ile % 0,98 arasında değiştiği görülmüştür. Trans yağ asitlerinin düşük çıkması çikolata üretiminde kakao yağı kullanıldığını ortaya koymuştur.

Keywords

• Çikolata, yağ oranı, yağ asit bileşimi, trans yağ asitleri

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