Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality

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dc.authorid0000-0002-2063-1462
dc.authorid0000-0002-7743-0872
dc.authorid0000-0002-4620-7483
dc.authorid0000-0001-7046-4255
dc.authorid0000-0002-7383-3949
dc.authorscopusid53878618900
dc.authorscopusid54881807500
dc.authorscopusid54411196400
dc.authorscopusid55360952800
dc.authorscopusid57111743700
dc.authorscopusid57210048702
dc.authorscopusid6602718142
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.authorwosidyu, wilson/AAC-8459-2021
dc.authorwosidoba-ilter, sirin/AAQ-5704-2020
dc.authorwosidToker, Omer Said/M-3991-2019
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPalabıyık, İbrahim
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorOba, Şirin
dc.contributor.authorGenç Polat, Derya
dc.contributor.authorSağdıç, Osman
dc.date.accessioned2022-05-11T14:44:57Z
dc.date.available2022-05-11T14:44:57Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
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.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG-214O465]
dc.description.sponsorshipThis work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TOVAG-214O465.
dc.identifier.doi10.1016/j.foodchem.2018.02.019
dc.identifier.endpage231
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid29548446
dc.identifier.scopus2-s2.0-85041516033
dc.identifier.scopusqualityQ1
dc.identifier.startpage224
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2018.02.019
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9851
dc.identifier.volume254
dc.identifier.wosWOS:000428396500031
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectChocolate
dc.subjectEPA
dc.subjectDHA
dc.subjectOmega-3
dc.subjectQuality
dc.subjectCardiovascular-Disease
dc.subjectRheological Properties
dc.subjectAntioxidant Capacity
dc.subjectBulk Sweeteners
dc.subjectFunctional Food
dc.subjectParticle-Size
dc.subjectOmega-3-Fatty-Acids
dc.subjectMilk
dc.subjectConsumption
dc.subjectImpact
dc.titleFormulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
dc.typeArticle

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