چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| Background: Cocoa butter (CB), an expensive product containing a specific triacylglycerol (TAG)composition, is often the object of economic adulteration. Objective: The present study investigates the detection and quantification of cocoa butter substitutes (CBS) using differential scanning calorimetry. Method: CBS was mixed with CB (from 0 to 100%) as standard samples and analyzed using differential scanning calorimetry and gas chromatography to evaluate the thermal characteristics and fatty acid composition respectively. Results: Increasing the ratio of CBS/CB changed the thermal parameters and fatty acid profiles significantly. For quantification of CBS in commercial samples, medium melting fraction temperature (TMMF via r2 ¼ 0.922) and melting enthalpy (DHf via r2 ¼ 0.972) were successfully used to quantify the value of CBS in the samples suspected of being fraudulent. According to the results, all of the thermal parameters increased significantly (P<0.05) with increasing ratio of CBS/CB. It can be attributed to the presence of saturated fatty acids (C12-C22) in CBS which increases TLMF. Conclusions: The promising results of the present study could be used as a tool for the fast identification of adulteration and quantification of CBS in chocolate compositions. Highlights: Differential scanning calorimetry methods has been developed for identification of CB adulteration. CBS adulteration was detected in CB and also in commercial chocolate samples. |
| نویسنده | نفر چندم مقاله |
|---|---|
| طاهره خالقی یزدی | اول |
| محمدرضا افشار مقدم | دوم |
| فرناز منجم زاده | چهارم |
| ال ناز تمیزی | پنجم |
| محبوب نعمتی | ششم |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| Khaleghi.pdf | 1400/11/20 | 587111 | دانلود |
