Effects of Chocolates Using Low Calorie Cocoa Butter Substitutes on Rat’s Plasma Profile and Determination of Sn-1,3 Position
The present study sought to determine the effectiveness of newly developed low calorie chocolate using modified fat through enzymatic interesterification process as cocoa butter substitute of male Sprague Dawley rats (n = 35) compared to cocoa butter as control. Body weight gains did not differ sign...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2017-12-01
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| Series: | ASEAN Journal on Science and Technology for Development |
| Subjects: | |
| Online Access: | http://www.ajstd.org/index.php/ajstd/article/view/351 |
| Summary: | The present study sought to determine the effectiveness of newly developed low calorie chocolate using modified fat through enzymatic interesterification process as cocoa butter substitute of male Sprague Dawley rats (n = 35) compared to cocoa butter as control. Body weight gains did not differ significantly (p>0.05) in all the test groups fed with chocolates which were using different types of fats. Triacylglycerol and cholesterol test showed no significant difference (p>0.05) for all treatment samples. in this study, a pancreatic lipase hydrolysis was performed to determine the fatty acid composition of the sn-2 position of the structure lipids. |
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| ISSN: | 0217-5460 2224-9028 |