dc.contributor.author | Toker, Ömer Said | |
dc.contributor.author | Konar, Nevzat | |
dc.contributor.author | Palabıyık, İbrahim | |
dc.contributor.author | Pirouzian, Haniyeh Rasouli | |
dc.contributor.author | Oba, Şirin | |
dc.contributor.author | Genç Polat, Derya | |
dc.contributor.author | Sağdıç, Osman | |
dc.date.accessioned | 2022-05-11T14:44:57Z | |
dc.date.available | 2022-05-11T14:44:57Z | |
dc.date.issued | 2018 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.issn | 1873-7072 | |
dc.identifier.uri | https://doi.org/10.1016/j.foodchem.2018.02.019 | |
dc.identifier.uri | https://hdl.handle.net/20.500.11776/9851 | |
dc.description.abstract | In 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. | en_US |
dc.description.sponsorship | Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [TOVAG-214O465] | en_US |
dc.description.sponsorship | This work was funded by the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. TOVAG-214O465. | en_US |
dc.language.iso | eng | en_US |
dc.publisher | Elsevier Sci Ltd | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2018.02.019 | |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Chocolate | en_US |
dc.subject | EPA | en_US |
dc.subject | DHA | en_US |
dc.subject | Omega-3 | en_US |
dc.subject | Quality | en_US |
dc.subject | Cardiovascular-Disease | en_US |
dc.subject | Rheological Properties | en_US |
dc.subject | Antioxidant Capacity | en_US |
dc.subject | Bulk Sweeteners | en_US |
dc.subject | Functional Food | en_US |
dc.subject | Particle-Size | en_US |
dc.subject | Omega-3-Fatty-Acids | en_US |
dc.subject | Milk | en_US |
dc.subject | Consumption | en_US |
dc.subject | Impact | en_US |
dc.title | Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality | en_US |
dc.type | article | en_US |
dc.relation.ispartof | Food Chemistry | en_US |
dc.department | Fakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü | en_US |
dc.authorid | 0000-0002-2063-1462 | |
dc.authorid | 0000-0002-7743-0872 | |
dc.authorid | 0000-0002-4620-7483 | |
dc.authorid | 0000-0001-7046-4255 | |
dc.authorid | 0000-0002-7383-3949 | |
dc.identifier.volume | 254 | en_US |
dc.identifier.startpage | 224 | en_US |
dc.identifier.endpage | 231 | en_US |
dc.institutionauthor | Palabıyık, İbrahim | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.authorscopusid | 53878618900 | |
dc.authorscopusid | 54881807500 | |
dc.authorscopusid | 54411196400 | |
dc.authorscopusid | 55360952800 | |
dc.authorscopusid | 57111743700 | |
dc.authorscopusid | 57210048702 | |
dc.authorscopusid | 6602718142 | |
dc.authorwosid | Sagdic, Osman/AAX-3679-2020 | |
dc.authorwosid | yu, wilson/AAC-8459-2021 | |
dc.authorwosid | oba-ilter, sirin/AAQ-5704-2020 | |
dc.authorwosid | Toker, Omer Said/M-3991-2019 | |
dc.identifier.wos | WOS:000428396500031 | en_US |
dc.identifier.scopus | 2-s2.0-85041516033 | en_US |
dc.identifier.pmid | 29548446 | en_US |