Journal of Food Safety and Food Quality (JFSFQ) is published by IMR Press from Volume 76 Issue 1 (2025). Previous articles were published by another publisher under the hybrid model (CC-BY license or on a subscription basis), and they are hosted by IMR Press on imrpress.com as a courtesy and upon agreement
Fatty acid profile and quality specifications of chocolate spreads
, Abdullah Çaglar 2, Emin Mercan 1, Gökçen Gök 2, Sultan Tasbas 2, Merve Arslan 21 Bayburt University, Faculty of Engineering, Department of Food Engineering, 69000 Bayburt, Turkey
2 Afyon Kocatepe University, Faculty of Engineering, Department of Food Engineering, 03200 Afyonkarahisar, Turkey
Dr. Hasan H. Kara
Bayburt Universität
Fakultät für Ingenieurwissenschaften
Department für Lebensmittel Ingenieurwissenschaft
69000 Bayburt
Türkei
kara@bayburt.edu.tr
Abstract
This study examined the characteristics of 13 samples from 10 different brands of chocolate spread that are sold in markets in Turkey. Humidity level, oil content, pH value, color values (L*, a*, b*), were determined, chocolate fat samples were tested for free fat acidity rate, peroxide value, iodine value and fat acids composition. The samples composed of 14 different fatty acids. Dominant fatty acids were palmitic acid (9.82–27.19 %), oleic acid (26.27–56.05 %) and linoleic acid (10.87–52.40 %). It was observed that saturated fatty acids (SFA) of the samples ranged between 17.01 and 32.03 %, monounsaturated fatty acids (MUFA) ranged between 19.74 and 57.00 % and polyunsaturated fatty acids (PUFA) ranged between 11.01 and 52.51 %. The analyses showed that contents of the samples complied with legal limits. The types of fatty acids used were determined to be remarkable due to their fatty acids composition.
Keywords
- Chocolate spread
- fatty acids
- quality