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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    "creators": [
      {
        "affiliation": "Yildiz Tech Univ, Chem & Met Engn Fac, Food Engn Dept, Istanbul, Turkey", 
        "name": "Toker, Omer Said"
      }, 
      {
        "affiliation": "Siirt Univ, Fac Engn & Architecture, Dept Food Engn, TR-56100 Siirt, Turkey", 
        "name": "Konar, Nevzat"
      }, 
      {
        "affiliation": "Namik Kemal Univ, Agr Fac, Food Engn Dept, TR-59030 Tekirdag, Turkey", 
        "name": "Palabiyik, Ibrahim"
      }, 
      {
        "affiliation": "Univ Tabriz, Dept Food Sci, Coll Agr, Tabriz, Iran", 
        "name": "Pirouzian, Haniyeh Rasouli"
      }, 
      {
        "affiliation": "Amasya Univ, Suluova Vocat Sch, Dept Food Proc, Amasya, Turkey", 
        "name": "Oba, Sirin"
      }, 
      {
        "affiliation": "Tayas Food, R&D Dept, Gebze, Kocaeli, Turkey", 
        "name": "Polat, Derya Genc"
      }, 
      {
        "affiliation": "Siirt Univ, Fac Engn & Architecture, Dept Food Engn, TR-56100 Siirt, Turkey", 
        "name": "Poyrazoglu, Ender Sinan"
      }, 
      {
        "affiliation": "Yildiz Tech Univ, Chem & Met Engn Fac, Food Engn Dept, Istanbul, Turkey", 
        "name": "Sagdic, Osman"
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    ], 
    "description": "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.", 
    "doi": "10.1016/j.foodchem.2018.02.019", 
    "has_grant": false, 
    "journal": {
      "pages": "224-231", 
      "title": "FOOD CHEMISTRY", 
      "volume": "254"
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      "id": "cc-by"
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    "publication_date": "2018-01-01", 
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    "resource_type": {
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      "title": "Dergi makalesi", 
      "type": "publication"
    }, 
    "title": "Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality"
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