[Fat and fatty acids chosen in chocolates content].
The objective of present work was to comparison of fat and chosen fatty acid in chocolates with, approachable on national market. In the investigations on fat and fatty acids content in the milk chocolates, there were used 14 chocolates, divided into 3 groups either without, with supplements and stuffing. Crude fat content in the chocolates was determined on Soxhlet automatic apparatus. The saturated ad nsaturated acids content was determined using gas chromatographic method. Content of fat and fatty cids in chocolates were differentiation. The highest crude fat content was finding in chocolates with tuffing (31.8%) and without supplements (28.9%). The sum of saturated fatty acids content in fat above 62%) was highest and low differentiation in the chocolates without supplements. Among of saturated and unsaturated fatty acids depended from kind of chocolates dominated, palmitic, stearic, oleic and, linoleic acids. Supplements of nut in chocolates had on influence of high oleic and linoleic level
Tarkowski
Andrzej
A
Instytut Zywienia Zwierzat, Akademia Rolnicza w Lublinie, 20-934 Lublin. tarkowskia@o2.pl
Kowalczyk
Magdalena
M
D002099:Cacao / Q000737:chemistry*; D002182:Candy / Q000032:analysis* / Q000706:statistics & numerical data; D002849:Chromatography, Gas; D004041:Dietary Fats / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D005228:Fatty Acids, Essential / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005504:Food Analysis; D008041:Linoleic Acids / Q000032:analysis; D010169:Palmitic Acids / Q000032:analysis; D010938:Plant Oils / Q000032:analysis* / Q000737:chemistry; D011044:Poland; D013229:Stearic Acids / Q000032:analysis
D004041:Dietary Fats; D005227:Fatty Acids; D005228:Fatty Acids, Essential; D005231:Fatty Acids, Unsaturated; D008041:Linoleic Acids; D010169:Palmitic Acids; D010938:Plant Oils; D013229:Stearic Acids