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B.. Ros-Haniza
Felda Global Ventures Research & Development Sdn. Bhd., Balai Felda, Jalan Gurney 1, 54000 Kuala Lumpur, Malaysia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Mathematics

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Effects of Chocolates Using Low Calorie Cocoa Butter Substitutes on Rat’s Plasma Profile and Determination of Sn-1,3 Position B.. Ros-Haniza; S. Mamot
ASEAN Journal on Science and Technology for Development Vol. 30 No. 1-2 (2013): ASEAN Journal on Science and Technology for Development (AJSTD)
Publisher : Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (470.494 KB) | DOI: 10.29037/ajstd.351

Abstract

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.
Co-Authors S. Mamot