Formulation of Dark Chocolate asCarier to Deliver Eicosapentaenoic and Docosahexaenoic Acids: Effects on Product Quality.

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dc.contributor.authorToker,Omer Said
dc.contributor.authorKonar,Nevzat
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorPirozian, H Rasouli
dc.contributor.authorOba, Şirin
dc.contributor.authorGenç Polat, Derya
dc.contributor.authorPoyrazoğlu, Ender Sinan
dc.contributor.authorSağdıç, Osman
dc.date.accessioned2019-11-28T16:13:09Z
dc.date.available2019-11-28T16:13:09Z
dc.date.issued15 Temmuz 2018en_US
dc.departmentMühendislik Fakültesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1016/j.foodchem.2018.02.019
dc.identifier.endpage231en_US
dc.identifier.issue254en_US
dc.identifier.pmid29548446
dc.identifier.scopus2-s2.0-85041516033
dc.identifier.scopusqualityQ1
dc.identifier.startpage224en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2018.02.019
dc.identifier.urihttps://hdl.handle.net/20.500.12604/2012
dc.identifier.wosWOS:000428396500031
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorPoyrazoğlu, Ender Sinan
dc.institutionauthorKonar, Nevzat
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKG_20241224
dc.subjectChocolateEPADHAOmega-3Qualityen_US
dc.titleFormulation of Dark Chocolate asCarier to Deliver Eicosapentaenoic and Docosahexaenoic Acids: Effects on Product Quality.en_US
dc.typeArticleen_US

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