Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent

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dc.authorid0000-0002-1858-5882
dc.authorscopusid57195942534
dc.authorscopusid36943856000
dc.authorscopusid54881807500
dc.authorscopusid53878618900
dc.authorscopusid54411196400
dc.authorscopusid6602299684
dc.authorwosidtasan, murat/ABA-3434-2020
dc.contributor.authorGenç Polat, Derya
dc.contributor.authorDurmaz, Yaşar
dc.contributor.authorKonar, Nevzat
dc.contributor.authorToker, Ömer Said
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorTaşan, Murat
dc.date.accessioned2022-05-11T14:45:01Z
dc.date.available2022-05-11T14:45:01Z
dc.date.issued2020
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractColored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for chocolate technology. In this study,Nannochloropsis oculatamicroalgae which were grown by using tubular photobioreactor in two different forms (spray-dried and encapsulated by using a spray dryer and maltodextrin (50%)), were used in white chocolate composition (0.00-0.75 g) as a coloring agent. The color stability (Delta E) values for all sample groups were determined below the visibility level of 3.0 under accelerated shelf life conditions (25 degrees C/70% RH) for 28 days. The water activity, moisture and ash content, hardness, yield stress, plastic viscosity, and melting properties of white chocolate samples showed no significant differences (P > 0.05) and the other quality characteristics were found to be acceptable. The chlorophyll-acontent of white chocolate samples was between 9.60-22.9 mu g g(-1). It was found that the sensory properties of the samples as appearance, texture, melting in the mouth, and odor were not affected by level of microalgae use (P > 0.05). However, it was noteworthy that there was a decrease in taste and overall acceptability according to usage level of dried and encapsulated microalgae (P < 0.05). As a result, it was determined that spray-drying technique is preferred for use of microalgae in chocolate composition.
dc.identifier.doi10.1007/s10811-020-02205-1
dc.identifier.endpage3088
dc.identifier.issn0921-8971
dc.identifier.issn1573-5176
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85088562883
dc.identifier.scopusqualityQ2
dc.identifier.startpage3077
dc.identifier.urihttps://doi.org/10.1007/s10811-020-02205-1
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9882
dc.identifier.volume32
dc.identifier.wosWOS:000552158400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofJournal of Applied Phycology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChocolate
dc.subjectMicroalgae
dc.subjectColor
dc.subjectNannochloropsis oculata
dc.subjectPigment
dc.subjectRheological Properties
dc.subjectSensory Properties
dc.subjectDark Chocolate
dc.subjectMilk Chocolate
dc.subjectCompound Chocolate
dc.subjectBulking Agents
dc.subjectMicroalgae
dc.subjectAntioxidant
dc.subjectSweeteners
dc.subjectEnrichment
dc.titleUsing encapsulatedNannochloropsis oculatain white chocolate as coloring agent
dc.typeArticle

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