Uticaj sirovinskog sastava i tehnološkog postupka na sadržaj metala u čokoladnim i krem proizvodima / The impact of raw material composition and technological process on the metal content in chocolate and spread products
2016
Vasiljević, Ivana
The confectionery industry of Serbia includes a wide variety of chocolate and spread products, which contain common raw materials such as cocoa beans, cocoa butter, edible vegetable fats, cocoa powder and sugar. The quality of those raw materials directly affects the behavior during production as well as the quality of the final products. Technological process, which involves different milling conditions directly affect the quality of semifinished products (cocoa mass, chocolate mass and fat filling mass) and the quality of the final product (chocolate and cream products). Metals extremely adversely affect the health of consumers and the quality, shelf life and sensory properties of confectionery products. Monitoring the presence of heavy metals, and metals in general, in this type of product is very important because of their toxicity and bioaccumulation. This dissertation examined the samples of cocoa and chocolate products, which are present in commercially available market of Serbia, which provided an overview of the current situation of contamination of these products with heavy metals. It also examined the influence of raw material composition and technological process of production on the content of heavy metals and metals in general (lead, cadmium, arsenic, nickel, copper, iron) in semi products (cocoa mass, chocolate mass, fat filling) and final products (chocolate and spread products).
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