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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  "@context": "https://schema.org/", 
  "@id": 31505, 
  "@type": "ScholarlyArticle", 
  "creator": [
    {
      "@type": "Person", 
      "affiliation": "Yildiz Tech Univ, Chem & Met Engn Fac, Food Engn Dept, Istanbul, Turkey", 
      "name": "Toker, Omer Said"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Siirt Univ, Fac Engn & Architecture, Dept Food Engn, TR-56100 Siirt, Turkey", 
      "name": "Konar, Nevzat"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Namik Kemal Univ, Agr Fac, Food Engn Dept, TR-59030 Tekirdag, Turkey", 
      "name": "Palabiyik, Ibrahim"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Univ Tabriz, Dept Food Sci, Coll Agr, Tabriz, Iran", 
      "name": "Pirouzian, Haniyeh Rasouli"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Amasya Univ, Suluova Vocat Sch, Dept Food Proc, Amasya, Turkey", 
      "name": "Oba, Sirin"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Tayas Food, R&D Dept, Gebze, Kocaeli, Turkey", 
      "name": "Polat, Derya Genc"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Siirt Univ, Fac Engn & Architecture, Dept Food Engn, TR-56100 Siirt, Turkey", 
      "name": "Poyrazoglu, Ender Sinan"
    }, 
    {
      "@type": "Person", 
      "affiliation": "Yildiz Tech Univ, Chem & Met Engn Fac, Food Engn Dept, Istanbul, Turkey", 
      "name": "Sagdic, Osman"
    }
  ], 
  "datePublished": "2018-01-01", 
  "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.", 
  "headline": "Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality", 
  "identifier": 31505, 
  "image": "https://aperta.ulakbim.gov.tr/static/img/logo/aperta_logo_with_icon.svg", 
  "license": "http://www.opendefinition.org/licenses/cc-by", 
  "name": "Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality", 
  "url": "https://aperta.ulakbim.gov.tr/record/31505"
}