Autenticita čokolád s různým obsahem kakaové sušiny
| dc.contributor.author | Diviš, Pavel | cs |
| dc.contributor.author | Pořízka, Jaromír | cs |
| dc.contributor.author | Juglová, Zuzana | cs |
| dc.contributor.author | Slavíková, Zuzana | cs |
| dc.date.accessioned | 2022-04-28T14:54:30Z | |
| dc.date.available | 2022-04-28T14:54:30Z | |
| dc.date.issued | 2022-04-04 | cs |
| dc.description.abstract | This work deals with the analysis of chocolate samples with different cocoa solids content purchased in the Czech sales network. The work aims to verify whether the producers do not deceive the consumer by artificially increasing the value of the cocoa solids content on the product packaging. A total of 15 chocolate samples with a cocoa solids content of 50 to 90% were analyzed. The total cocoa solids were determined from the total fat content and the theobromine and caffeine content of the chocolate samples. Theobromine and caffeine concentration in chocolate samples were determined by high performance liquid chromatography with a DAD detector. The fat content of the analyzed samples in most cases corresponded to the information given by the manufacturer on the packaging. No lower content of total cocoa solids was found in any of the examined samples compared to the declared amount on the packaging. On the contrary, most samples had a higher total cocoa solids content (in an average 3.9 %) than stated by the producers. The results of the total cocoa solids content in the chocolate did not show a significant difference when using a calculation involving the concentration of theobromine and caffeine or only the concentration of theobromine. | cs |
| dc.description.abstract | This work deals with the analysis of chocolate samples with different cocoa solids content purchased in the Czech sales network. The work aims to verify whether the producers do not deceive the consumer by artificially increasing the value of the cocoa solids content on the product packaging. A total of 15 chocolate samples with a cocoa solids content of 50 to 90% were analyzed. The total cocoa solids were determined from the total fat content and the theobromine and caffeine content of the chocolate samples. Theobromine and caffeine concentration in chocolate samples were determined by high performance liquid chromatography with a DAD detector. The fat content of the analyzed samples in most cases corresponded to the information given by the manufacturer on the packaging. No lower content of total cocoa solids was found in any of the examined samples compared to the declared amount on the packaging. On the contrary, most samples had a higher total cocoa solids content (in an average 3.9 %) than stated by the producers. The results of the total cocoa solids content in the chocolate did not show a significant difference when using a calculation involving the concentration of theobromine and caffeine or only the concentration of theobromine. | en |
| dc.format | text | cs |
| dc.format.extent | 257-261 | cs |
| dc.format.mimetype | application/pdf | cs |
| dc.identifier.citation | Bezpečnosť a kvalita potravín. Zborník vedeckých prác [Food safety and food quality. Proceedings of the scientific papers]. 2022, p. 257-261. | en |
| dc.identifier.isbn | 978-80-8266-007-7 | cs |
| dc.identifier.other | 177541 | cs |
| dc.identifier.uri | http://hdl.handle.net/11012/204118 | |
| dc.language.iso | cs | cs |
| dc.publisher | Garmond Nitra | cs |
| dc.relation.ispartof | Bezpečnosť a kvalita potravín. Zborník vedeckých prác [Food safety and food quality. Proceedings of the scientific papers] | cs |
| dc.relation.uri | http://www.slpk.sk/eldo/2022/dl/9788082660077/9788082660077.pdf | cs |
| dc.rights | Creative Commons Attribution 4.0 International | cs |
| dc.rights.access | openAccess | cs |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | cs |
| dc.subject | authenticita | cs |
| dc.subject | čokoláda | cs |
| dc.subject | authenticity | |
| dc.subject | cocoa products | |
| dc.subject | HPLC | |
| dc.title | Autenticita čokolád s různým obsahem kakaové sušiny | cs |
| dc.title.alternative | Authenticity of chocolates with different cocoa solids content | en |
| dc.type.driver | conferenceObject | en |
| dc.type.status | Peer-reviewed | en |
| dc.type.version | publishedVersion | en |
| sync.item.dbid | VAV-177541 | en |
| sync.item.dbtype | VAV | en |
| sync.item.insts | 2022.04.28 16:54:29 | en |
| sync.item.modts | 2022.04.28 16:14:13 | en |
| thesis.grantor | Vysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologií | cs |
Files
Original bundle
1 - 1 of 1
Loading...
- Name:
- Divis_2022.pdf
- Size:
- 312.77 KB
- Format:
- Adobe Portable Document Format
- Description:
- Divis_2022.pdf