Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality

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dc.authoridRasouli Pirouzian, Haniyeh/0000-0001-7046-4255
dc.authoridKonar, Nevzat/0000-0002-7383-3949
dc.authoridOba, Sirin/0000-0002-4620-7483
dc.contributor.authorKonar, Nevzat
dc.contributor.authorToker, Omer Said
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorOba, Sirin
dc.contributor.authorPolat, Derya Genc
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorPoyrazoglu, Ender Sinan
dc.date.accessioned2024-12-24T19:24:57Z
dc.date.available2024-12-24T19:24:57Z
dc.date.issued2018
dc.departmentSiirt Üniversitesi
dc.description.abstractIn this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased to 168.1 and 13.8mg/25g chocolate, respectively. The main quality properties (melting, rheological, textural colour, a(w) and sensory) of the milk chocolate samples were also determined. Viscosity and yield stress values of molten milk chocolates ranged between 7685-15,600mPas and 79.1-237.5Pa, respectively. The results indicated that rheological parameters were influenced by the addition of various forms of EPA/DHA sources in different levels (P<0.05). Also, EPA/DHA source component addition did not significantly affect the T-onset and T-end of the samples. According to the sensory analysis results, chocolate with microencapsulated form of EHA/DHA source had the highest overall acceptance among the enriched chocolate samples. Usage potential of milk chocolate as a delivery agent of EPA and/or DHA was confirmed.
dc.description.sponsorshipTayas Food Company (Kocaeli, Turkey); DSM Nutritional Products (Istanbul, Turkey); Scientific and Technological Research Council of Turkey (TUBITAK) [215O465]
dc.description.sponsorshipThis work was funded by Tayas Food Company (Kocaeli, Turkey), DSM Nutritional Products (Istanbul, Turkey) and the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. 215O465.
dc.identifier.doi10.1007/s12355-018-0611-5
dc.identifier.endpage755
dc.identifier.issn0972-1525
dc.identifier.issn0974-0740
dc.identifier.issue6
dc.identifier.scopus2-s2.0-85044440998
dc.identifier.scopusqualityQ2
dc.identifier.startpage745
dc.identifier.urihttps://doi.org/10.1007/s12355-018-0611-5
dc.identifier.urihttps://hdl.handle.net/20.500.12604/6209
dc.identifier.volume20
dc.identifier.wosWOS:000450598200014
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer India
dc.relation.ispartofSugar Tech
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241222
dc.subjectMilk chocolate
dc.subjectEPA
dc.subjectDHA
dc.subjectOmega-3
dc.subjectQuality
dc.titleEnrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
dc.typeArticle

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