1 Ocak 2018 Dergi makalesi Açık Erişim

Toker, Omer Said; Konar, Nevzat; Palabiyik, Ibrahim; Pirouzian, Haniyeh Rasouli; Oba, Sirin; Polat, Derya Genc; Poyrazoglu, Ender Sinan; Sagdic, Osman

Citation Style Language JSON

{
  "DOI": "10.1016/j.foodchem.2018.02.019", 
  "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.", 
  "author": [
    {
      "family": "Toker", 
      "given": " Omer Said"
    }, 
    {
      "family": "Konar", 
      "given": " Nevzat"
    }, 
    {
      "family": "Palabiyik", 
      "given": " Ibrahim"
    }, 
    {
      "family": "Pirouzian", 
      "given": " Haniyeh Rasouli"
    }, 
    {
      "family": "Oba", 
      "given": " Sirin"
    }, 
    {
      "family": "Polat", 
      "given": " Derya Genc"
    }, 
    {
      "family": "Poyrazoglu", 
      "given": " Ender Sinan"
    }, 
    {
      "family": "Sagdic", 
      "given": " Osman"
    }
  ], 
  "container_title": "FOOD CHEMISTRY", 
  "id": "31505", 
  "issued": {
    "date-parts": [
      [
        2018, 
        1, 
        1
      ]
    ]
  }, 
  "page": "224-231", 
  "title": "Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality", 
  "type": "article-journal", 
  "volume": "254"
}