Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions

Torres Moreno, Míriam; Torrescasana, Eva; Salas-Salvadó, J.; Blanch i Colat, Consol

Inici
→
Recerca
→
Articles, congressos, llibres
→
Articles
→
Visualitza el document

dc.contributor	Universitat de Vic. Facultat de Ciències de la Salut i el Benestar
dc.contributor.author	Torres Moreno, Míriam
dc.contributor.author	Torrescasana, Eva
dc.contributor.author	Salas-Salvadó, J.
dc.contributor.author	Blanch i Colat, Consol
dc.date.accessioned	2014-10-01T14:53:13Z
dc.date.available	2014-10-01T14:53:13Z
dc.date.created	2015
dc.date.issued	2015
dc.identifier.citation	Torres-Moreno, M., Torrescasana, E., Salas-Salvado, J., & Blanch, C. (2015). Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions. Food Chemistry, 166, 125-132.	ca_ES
dc.identifier.issn	0308-8146
dc.identifier.uri	http://hdl.handle.net/10854/3332
dc.description.abstract	Nutritional composition and fatty acids (FA) profile were determined in cocoa and chocolates of different geographical origin and subject to different processing conditions. Cocoa butter was the major nutrient in cocoa beans and carbohydrates were the most important in chocolates. Cocoa composition and FA profile varied depending on geographical origin whilst in chocolates only carbohydrates and fat content varied significantly due to the effect of origin and no significant effect was observed for processing conditions. Both for cocoa and chocolates differences in FA profile were mainly explained as an effect of the geographical origin, and were not due to processing conditions in chocolate. For cocoa, differences in FA profile were found in C12:0, C14:0, C16:0, C16:1, C17:0, C17:1 and C18:0 whilst for chocolates only differences were found in C16:0, C18:0, C18:1 and C18:2. For all samples, C16:0, C18:0, C18:1 and C18:2 were quantitatively the most important FA. Ecuadorian chocolate showed a healthier FA profile having higher amounts of unsaturated FA and lower amounts of saturated FA than Ghanaian chocolate.	en
dc.format	application/pdf
dc.format.extent	7 p.	ca_ES
dc.language.iso	eng	ca_ES
dc.publisher	Elsevier	ca_ES
dc.rights	(c) 2015 Elsevier. Published article is available at: http://dx.doi.org/10.1016/j.foodchem.2014.05.141
dc.rights	Tots els drets reservats	ca_ES
dc.subject.other	Xocolata	ca_ES
dc.title	Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions	en
dc.type	info:eu-repo/semantics/article	ca_ES
dc.identifier.doi	https://doi.org/10.1016/j.foodchem.2014.05.141
dc.relation.publisherversion	http://www.sciencedirect.com/science/article/pii/S0308814614008589#
dc.rights.accessRights	info:eu-repo/semantics/closedAccess	ca_ES
dc.type.version	info:eu-repo/publishedVersion	ca_ES
dc.indexacio	Indexat a SCOPUS
dc.indexacio	Indexat a WOS/JCR	ca_ES