000 02876nam a22002057a 4500
005 20170919103111.0
008 170919b2017 xxu||||| |||| 00| 0 eng d
041 _aeng
082 _a2861-T
100 _aZain Amin (2010-VA-383)
_935483
110 _c(Dr. Zubair Farooq)
_95202
245 _aDetermination Of Theobromine In Chocolates And Chocolate Cakes
260 _c2017.
300 _a57P.;
502 _aChocolate is very famous food in the whole world especially among the children. Theobromine is one of the main constituent of chocolate and its powders. It is a stimulant and its excessive use causes toxicity or poisoning to the human beings. In Pakistan consumption of chocolate especially by children is very high so chances of chocolate poisoning are also very high. Therefore this study was planned to determine the theobromine levels in locally available chocolates and chocolate cakes in Pakistan. The research was carried out in the laboratories of the Department of FSHN, UVAS, Lahore under the controlled conditions. Sixty samples (40 chocolates, 20 chocolate cakes) of chocolates and chocolate cakes were collected through random sampling technique from locally available super stores and bakeries of Lahore City. The determinations of theobromine in chocolate were carried out through UV spectrophotometric method. Absorption peaks were checked at the 272.7nm wavelength and calculated using Beer’s law. Total sample were 180 and they were analyzed in triplicates. Data were analyzed through the Microsoft Excel 2010 and SPSS 22.0. Mean values with standard deviation in percentages of results were analyzed by descriptive analyses. To examine the relationship among the variables of chocolates and chocolate cakes chi-square test was used. Further to compare theobromine levels in the local and branded chocolates obtained from the common and renowned bakeries of Lahore, independent “t” test was used. Summary 49 The study concluded that local chocolates had more theobromine as compared to the branded chocolates and common bakeries chocolate cakes less theobromine level than the renowned bakeries chocolate cakes. In the current study, mean values of theobromine ranged from 0.55 to 2.32 mg/g for Haribo and Sonnet chocolate samples respectively. The percent safe level of various chocolate samples showed that 45 % chocolates were at the safe level while 55 % unsafe. Similarly, mean values of theobromine ranged from 0.58 to 2.27 mg/g for Sheraz Bakers chocolate cake and Fresh Inn Baker chocolate brownie samples respectively. The percent safe level of various chocolate cake samples showed that 80 % chocolate cakes were at the safe level while 20 % unsafe.
650 _aFood Safety and Control
_935484
710 _a(Dr. Sanaullah Iqbal)
_94984
710 _a(Dr. Saima Inayat)
_935485
942 _cTH
999 _c13542
_d13541