Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality

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dc.authorid0000-0002-7743-0872
dc.authorid0000-0002-4620-7483
dc.authorid0000-0002-2063-1462
dc.authorid0000-0002-7383-3949
dc.authorid0000-0001-7046-4255
dc.authorid0000-0001-8850-1819
dc.authorscopusid53878618900
dc.authorscopusid54881807500
dc.authorscopusid55360952800
dc.authorscopusid57111743700
dc.authorscopusid57210048702
dc.authorscopusid54411196400
dc.authorscopusid6602718142
dc.authorwosidyu, wilson/AAC-8459-2021
dc.authorwosidoba-ilter, sirin/AAQ-5704-2020
dc.authorwosidSagdic, Osman/AAX-3679-2020
dc.authorwosidToker, Omer Said/M-3991-2019
dc.authorwosidpalabiyik, ibrahim/V-3781-2017
dc.contributor.authorToker, Ömer Said
dc.contributor.authorKonar, Nevzat
dc.contributor.authorPirouzian, Haniyeh Rasouli
dc.contributor.authorOba, Şirin
dc.contributor.authorGenç Polat, Derya
dc.contributor.authorPalabıyık, İbrahim
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 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 (0.290-0340), hardness (5.31-7.97 N), yield stress (2.09-3.87 Pa), plastic viscosity (1.06 -1.62 Pa s), T-end (31.4-33.6 degrees C), energy required for complete melting (Delta H) (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. (C) 2017 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipTayas Food Company (Kocaeli, Turkey); DSM Nutritional Products (Istanbul, Turkey); Scientific and Technological Research Council of TurkeyTurkiye Bilimsel ve Teknolojik Arastirma Kurumu (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, Project No. 215O465.
dc.identifier.doi10.1016/j.lwt.2017.08.087
dc.identifier.endpage185
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85028710010
dc.identifier.scopusqualityQ1
dc.identifier.startpage177
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2017.08.087
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9848
dc.identifier.volume87
dc.identifier.wosWOS:000415769500023
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPalabıyık, İbrahim
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectWhite chocolate
dc.subjectOmega-3
dc.subjectMicroalgae
dc.subjectCasson model
dc.subjectHardness
dc.subjectParticle-Size Distribution
dc.subjectRheological Properties
dc.subjectDark Chocolate
dc.subjectMilk Chocolate
dc.subjectCocoa Butter
dc.subjectOmega-3-Fatty-Acids
dc.subjectSweeteners
dc.subjectDisease
dc.subjectStevia
dc.subjectFood
dc.titleDeveloping functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
dc.typeArticle

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