Developing Functional White Chocolate Incorparating Different Forms of EPA and DHA- Effects on Product Quality.

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dc.contributor.authorToker,Omer Said
dc.contributor.authorKonar,Nevzat
dc.contributor.authorPirozian, H Rasouli
dc.contributor.authorOba, Şirin
dc.contributor.authorGenç Polat, Derya
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorPoyrazoğlu, Ender Sinan
dc.contributor.authorSağdıç, Osman
dc.date.accessioned2019-11-28T17:38:17Z
dc.date.available2019-11-28T17:38:17Z
dc.date.issuedTemmuz 2018en_US
dc.departmentMühendislik Fakültesien_US
dc.description.abstractIn 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.en_US
dc.identifier.doi10.1016/j.lwt.2017.08.087
dc.identifier.endpage185en_US
dc.identifier.issue87en_US
dc.identifier.scopus2-s2.0-85028710010
dc.identifier.scopusqualityQ1
dc.identifier.startpage177en_US
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643817306412
dc.identifier.urihttps://hdl.handle.net/20.500.12604/2027
dc.identifier.wosWOS:000415769500023
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPoyrazoğlu, Ender Sinan
dc.institutionauthorKonar, Nevzat
dc.language.isoenen_US
dc.publisherElsevier Ltden_US
dc.relation.ispartofFood Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.snmzKG_20241224
dc.subjectWhite chocolateOmega-3MicroalgaeCasson modelHardnessen_US
dc.titleDeveloping Functional White Chocolate Incorparating Different Forms of EPA and DHA- Effects on Product Quality.en_US
dc.typeArticleen_US

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