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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  <dc:creator>Toker, Omer Said</dc:creator>
  <dc:creator>Konar, Nevzat</dc:creator>
  <dc:creator>Palabiyik, Ibrahim</dc:creator>
  <dc:creator>Pirouzian, Haniyeh Rasouli</dc:creator>
  <dc:creator>Oba, Sirin</dc:creator>
  <dc:creator>Polat, Derya Genc</dc:creator>
  <dc:creator>Poyrazoglu, Ender Sinan</dc:creator>
  <dc:creator>Sagdic, Osman</dc:creator>
  <dc:date>2018-01-01</dc:date>
  <dc: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 &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.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/31505</dc:identifier>
  <dc:identifier>oai:zenodo.org:31505</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>FOOD CHEMISTRY 254 224-231</dc:source>
  <dc:title>Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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