Toker,Omer SaidKonar,NevzatPalabıyık, İbrahimPirozian, H RasouliOba, ŞirinGenç Polat, DeryaPoyrazoğlu, Ender SinanSağdıç, Osman2019-11-282019-11-2815 Temmuzhttps://doi.org/10.1016/j.foodchem.2018.02.019https://hdl.handle.net/20.500.12604/2012In 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.eninfo:eu-repo/semantics/openAccessChocolateEPADHAOmega-3QualityArticle254224231Q1WOS:000428396500031Q12-s2.0-850415160332954844610.1016/j.foodchem.2018.02.019