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Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality

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Abstract

In this study, milk chocolate was enriched with different forms of omega-3 fatty acids, EPA and DHA after conching process followed by tempering process. Total EPA and DHA contents of the milk chocolate samples increased to 168.1 and 13.8 mg/25 g chocolate, respectively. The main quality properties (melting, rheological, textural colour, aw and sensory) of the milk chocolate samples were also determined. Viscosity and yield stress values of molten milk chocolates ranged between 7685–15,600 mPa s and 79.1–237.5 Pa, respectively. The results indicated that rheological parameters were influenced by the addition of various forms of EPA/DHA sources in different levels (P < 0.05). Also, EPA/DHA source component addition did not significantly affect the Tonset and Tend of the samples. According to the sensory analysis results, chocolate with microencapsulated form of EHA/DHA source had the highest overall acceptance among the enriched chocolate samples. Usage potential of milk chocolate as a delivery agent of EPA and/or DHA was confirmed.

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Acknowledgements

This work was funded by Tayas Food Company (Kocaeli, Turkey), DSM Nutritional Products (Istanbul, Turkey) and the Scientific and Technological Research Council of Turkey (TUBITAK), Project No. 215O465.

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  1. Nevzat Konar

    Present address: Department of Food Engineering, Faculty of Architecture, Siirt University, 56100, Siirt, Turkey

Authors and Affiliations

  1. Department of Food Engineering, Faculty of Architecture, Siirt University, 56100, Siirt, Turkey

    Ender Sinan Poyrazoglu

  2. Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey

    Omer Said Toker & Osman Sagdic

  3. Department of Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran

    Haniyeh Rasouli Pirouzian

  4. Department of Food Processing, Suluova Vocational School, Amasya University, Amasya, Turkey

    Sirin Oba

  5. R&D Department, Tayas Food, Gebze, Kocaeli, Turkey

    Derya Genc Polat

  6. Food Engineering Department, Agricultural Faculty, Namik Kemal University, 59030, Tekirdağ, Turkey

    İbrahim Palabiyik

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Konar, N., Toker, O.S., Rasouli Pirouzian, H. et al. Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality. Sugar Tech 20, 745–755 (2018). https://doi.org/10.1007/s12355-018-0611-5

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