Effects of Chocolates Using Low Calorie Cocoa Butter Substitutes on Rat’s Plasma Profile and Determination of Sn-1,3 Position | Zendy

B.. Ros-Haniza | Zendy; S. Mamot | Zendy

Open Access

Effects of Chocolates Using Low Calorie Cocoa Butter Substitutes on Rat’s Plasma Profile and Determination of Sn-1,3 Position

Author(s) -

B.. Ros-Haniza,

S. Mamot

Publication year - 2017

Publication title -

asean journal on science and technology for development

Language(s) - English

Resource type - Journals

eISSN - 2224-9028

pISSN - 0217-5460

DOI - 10.29037/ajstd.351

Subject(s) - interesterified fat , food science , lipase , chemistry , calorie , fat substitute , low calorie , composition (language) , biochemistry , biology , enzyme , endocrinology , linguistics , philosophy

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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