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

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/31505</identifier>
  <creators>
    <creator>
      <creatorName>Toker, Omer Said</creatorName>
      <givenName>Omer Said</givenName>
      <familyName>Toker</familyName>
      <affiliation>Yildiz Tech Univ, Chem &amp; Met Engn Fac, Food Engn Dept, Istanbul, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Konar, Nevzat</creatorName>
      <givenName>Nevzat</givenName>
      <familyName>Konar</familyName>
      <affiliation>Siirt Univ, Fac Engn &amp; Architecture, Dept Food Engn, TR-56100 Siirt, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Palabiyik, Ibrahim</creatorName>
      <givenName>Ibrahim</givenName>
      <familyName>Palabiyik</familyName>
      <affiliation>Namik Kemal Univ, Agr Fac, Food Engn Dept, TR-59030 Tekirdag, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Pirouzian, Haniyeh Rasouli</creatorName>
      <givenName>Haniyeh Rasouli</givenName>
      <familyName>Pirouzian</familyName>
      <affiliation>Univ Tabriz, Dept Food Sci, Coll Agr, Tabriz, Iran</affiliation>
    </creator>
    <creator>
      <creatorName>Oba, Sirin</creatorName>
      <givenName>Sirin</givenName>
      <familyName>Oba</familyName>
      <affiliation>Amasya Univ, Suluova Vocat Sch, Dept Food Proc, Amasya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Polat, Derya Genc</creatorName>
      <givenName>Derya Genc</givenName>
      <familyName>Polat</familyName>
      <affiliation>Tayas Food, R&amp;D Dept, Gebze, Kocaeli, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Poyrazoglu, Ender Sinan</creatorName>
      <givenName>Ender Sinan</givenName>
      <familyName>Poyrazoglu</familyName>
      <affiliation>Siirt Univ, Fac Engn &amp; Architecture, Dept Food Engn, TR-56100 Siirt, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Sagdic, Osman</creatorName>
      <givenName>Osman</givenName>
      <familyName>Sagdic</familyName>
      <affiliation>Yildiz Tech Univ, Chem &amp; Met Engn Fac, Food Engn Dept, Istanbul, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Formulation Of Dark Chocolate As A Carrier To Deliver Eicosapentaenoic And Docosahexaenoic Acids: Effects On Product Quality</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2018</publicationYear>
  <dates>
    <date dateType="Issued">2018-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/31505</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1016/j.foodchem.2018.02.019</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="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 &amp;lt; 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.</description>
  </descriptions>
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