Hazard analysis and chemical risk assessment in chocolate production

A tétel rövid nézete
dc.contributor.advisorCzipa, Nikolett
dc.contributor.authorWahbe, Razan
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Kar
dc.date.accessioned2024-06-11T13:49:48Z
dc.date.available2024-06-11T13:49:48Z
dc.date.created2024-04-26
dc.description.abstractChocolate is celebrated not only for its delightful flavor but also for its soothing effects and health benefits, including its high antioxidant content. Its production is largely based in tropical regions, particularly West Africa, and involves critical quality control measures such as Hazard Analysis and Critical Control Points (HACCP) to ensure safety and quality during manufacturing, specifically in the context of milk chocolate production. In a study examining milk chocolate, 11 samples from various manufacturers and countries were analyzed for their elemental composition, focusing on both macroelements (like Ca, K, Mg) and microelements (such as Cu, Fe, and Zn). The study found that the concentration of macroelements was highest in chocolate from brand 7, while brand 11 had the lowest levels; similarly, brand 8 had the highest microelement concentration, with brand 11 again having the lowest. Copper and phosphorus were identified as having the highest nutritional contributions among the elements analyzed, while zinc contributed the least. The risk evaluation from the study indicated that all chocolate samples had safety margins, suggesting that consuming even three bars does not pose significant health risks, thus affirming the safety of these milk chocolate products.
dc.description.courseFood Safety and Quality Engineering
dc.description.degreeMSc/MA
dc.format.extent66
dc.identifier.urihttps://hdl.handle.net/2437/372416
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjectChocolate
dc.subjecthazard analysis
dc.subjectrisk
dc.subjectelements
dc.subjectcontribution
dc.subject.dspaceAgricultural Sciences
dc.titleHazard analysis and chemical risk assessment in chocolate production
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