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master's thesis
Sastav masnih kiselina različitih vrsta čokolada određen metodom plinske kromatografije
2020. urn:nbn:hr:109:221563
Fišer, Dorotea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

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Sastav masnih kiselina različitih vrsta čokolada određen metodom plinske kromatografije | Appendix
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Fišer, D. (2020). Sastav masnih kiselina različitih vrsta čokolada određen metodom plinske kromatografije (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:221563

Fišer, Dorotea. "Sastav masnih kiselina različitih vrsta čokolada određen metodom plinske kromatografije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:221563

Fišer, Dorotea. "Sastav masnih kiselina različitih vrsta čokolada određen metodom plinske kromatografije." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:221563

Fišer, D. (2020). 'Sastav masnih kiselina različitih vrsta čokolada određen metodom plinske kromatografije', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 October 2021, https://urn.nsk.hr/urn:nbn:hr:109:221563

Fišer D. Sastav masnih kiselina različitih vrsta čokolada određen metodom plinske kromatografije [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2021 October 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:221563

D. Fišer, "Sastav masnih kiselina različitih vrsta čokolada određen metodom plinske kromatografije", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:221563

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Metadata
TitleSastav masnih kiselina različitih vrsta čokolada određen metodom plinske kromatografije
Title (english)Fatty Acid Composition of Different Chocolate Types Determined by Gas Chromatography
AuthorDorotea Fišer
MentorIvana Flanjak (mentor)
MentorAnte Lončarić (komentor)
MentorBlanka Bilić Rajs (pomoć pri izradi, neposredni voditelj)
MBZ: 334852
Committee memberĐurđica Ačkar (predsjednik povjerenstva)
Committee memberIvana Flanjak (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2020-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Lipidi čine oko 30 – 35 % kemijskog sastava čokolade, a značajni su za senzorska i reološka svojstva te stalibnost tijekom skladištenja. Udio lipida, kao i sastav masnih kiselina ovisi o vrsti čokolade (mliječna ili tamna), zatim da li je dodana zamjenska mast i vrsta dodane zamjenske masti. Zadatak diplomskog rada bio je odrediti sastav i udio masnih kiselina različitih vrsta čokolada metodom plinske kromatografije uz plameno-ionizacijski detektor. Analiza je provedena na 5 uzoraka tamne i 8 uzoraka mliječne čokolade s dodatkom različitih vrsta zamjenskih masti, emulgatora i komponenti mlijeka. Udio ukupnih lipida određen je metodom po Folch-u. Masne kiseline u lipidnoj frakciji transesterificirane su u metilne estere masnih kiselina sa hladnom otopinom KOH u metanolu. Rezultati su pokazali da tamne čokolade imaju veći udio ukupnih lipida od mliječnih čokolada što se može pripisati različitom udjelu dodane kakaove mase. Dominantne masne kiseline u svim uzorcima bile su palmitinska (C16:0), stearinska (C18:0) i oleinska kiselina (C18:1), dok su za čokolade sa dodatkom kokosovog ulja karakteristični veći udjeli laurinske (C12:0) i miristinske kiseline (C14:0).
Abstract (english)
Lipids make about 30-35% of the chocolate chemical composition, and are important for sensory and rheological properties and stability during storage. The lipid content as well as the fatty acid composition depends on the type of chocolate (milk or dark), then whether the vegetable fat has been added and the type of added fat. The aim of this study was to determine the composition and content of fatty acids of different types of chocolates by gas chromatography with a flame-ionization detector. The analysis was performed on 5 samples of dark and 8 samples of milk chocolate with the addition of different types of cocoa butter equivalents, emulsifiers and milk components. The content of total lipids was determined by the Folch method. Fatty acids in the lipid fraction were transesterified into fatty acid methyl esters with a cold solution of KOH in methanol. The results showed that dark chocolates have a higher total lipid content than milk chocolates, which can be attributed to the different proportion of added cocoa mass. The dominant fatty acids in all samples were palmitic (C16:0), stearic (C18:0) and oleic acid (C18: 1), while chocolates with added coconut oil were characterized by higher content of lauric (C12: 0) and myristic acid (C14: 0).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:221563
ProjectNumber: UIP-2017-05-8709
Title: Primjena kakaove ljuske u proizvodnji čokolade i srodnih proizvoda
Acronym: COCOCHOCO
Leader: Đurđica Ačkar
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: UIP
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma i znanosti o hrani (magistar/magistra nutricionizma i znanosti o hrani)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-07-10 07:14:42