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

Year 2012, Volume: 9 Issue: 1, 86 - 94, 01.03.2012

Z. Selçuk Ü. Geçgel Ü. Geçgel

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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