出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Based on available national standards, the level of phytosterols in cocoa milk should not exceed 3% of sterol compounds. The aim of this study is to control the quality of the product and evaluate the sterol composition application as an indicator of cocoa milk fat authentic. Therefore, the first part of the present study aimed to examine the sterol composition of ingredients, including milk, cocoa powders. For this purpose, the level of phytosterols in products determined. After the preparation of samples, their sterol composition examined using gas chromatography. Results showed that the level of cholesterol and phytosterols in milk was 99.24 and 0.76, respectively. The examination of the sterol profile of cocoa powder revealed that the largest portion of sterol compounds belongs to beta-sitosterol, stigmasterol and campesterol have the highest level among sterol compounds, respectively. In the second part of this study, the effect of adding various amounts (2, 5, and 8%) cocoa powders was examined on the level of phytosterols in milk due to determine the optimal amount of these compounds to observe standard ranges. As expected, by increasing the percentage of cocoa powders in the formulation of cocoa milk, the level of phytosterols increased.
