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    Developing Functional White Chocolate Incorparating Different Forms of EPA and DHA- Effects on Product Quality.
    (Elsevier Ltd, Temmuz 2018) Toker,Omer Said; Konar,Nevzat; Pirozian, H Rasouli; Oba, Şirin; Genç Polat, Derya; Palabıyık, İbrahim; Poyrazoğlu, Ender Sinan; Sağdıç, Osman
    In the present study, white chocolate was enriched with different forms (encapsulated form, microalgae containing form) of Eicosa-Pentaenoic-Acid (EPA) and Docosa-Hexaenoic-Acid (DHA). EPA/DHA sources were added after conching process. Main EPA/DHA percentage of the sources changed between 5.80-38.7 and 8.50–70.5 g/100 g, respectively in total fatty acid content. EPA and DHA contents of the chocolate samples increased to 226.8 and 54.3 mg/25 g chocolate, respectively, in a consequence of enrichment. Water activity (0.290–0.340), hardness (5.31–7.97 N), yield stress (2.09–3.87 Pa), plastic viscosity (1.06–1.62 Pa s), Tend (31.4–33.6 °C), energy required for complete melting (ΔH) (9.53–11.3 J/g) properties of the samples were affected significantly (P < 0.05), however these effects were tolerable and in narrow ranges. The use of EPA/DHA in different forms and origins affected the colour saturation, after taste and overall acceptance of the samples (P < 0.05). The findings of this study showed that it is possible to produce white chocolate fortified with EPA/DHA from microalgae origin and in free flowing powder form with desired quality. According to the results, it can be concluded that white chocolate can be used as a carrier of bioactive substances which are heat sensitive.
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    Öğe
    Formulation of Dark Chocolate asCarier to Deliver Eicosapentaenoic and Docosahexaenoic Acids: Effects on Product Quality.
    (Elsevier Ltd, 15 Temmuz 2018) Toker,Omer Said; Konar,Nevzat; Palabıyık, İbrahim; Pirozian, H Rasouli; Oba, Şirin; Genç Polat, Derya; Poyrazoğlu, Ender Sinan; Sağdıç, Osman
    In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, textural and sensory properties of chocolates were investigated. The highest EPA/DHA stability was determined in samples prepared by free-flowing powder and microencapsulated forms of omega-3 fatty acids (FA). The L∗ and C∗ values varied from 32.16–33.37 and 7.45–8.09, respectively for the all samples. Hardness values ranged between 6422 and 8367 N and the use of EPA/DHA in the triglyceride form caused softer chocolate whereas control sample was the hardest sample. Melting and rheological properties were not significantly affected by the studied EPA/DHA sources (P < 0.05). Microencapsulated EPA/DHA added chocolate was the most preferred source whereas sample with algae oil showed the lowest acceptability. According to the results, dark chocolate can be used for delivering omega-3 FA by considering their origin and physical form.