Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality

• Published in: Food chemistry 2018-07, Vol.254, p.224-231
• Main Authors: Toker, Omer Said, Konar, Nevzat, Palabiyik, Ibrahim, Rasouli Pirouzian, Haniyeh, Oba, Sirin, Polat, Derya Genc, Poyrazoglu, Ender Sinan, Sagdic, Osman
• Format: Article
• Language: English
• Subjects: Chocolate; DHA; EPA; Omega-3; Quality
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2018.02.019

•The first study investigating enrichment of dark chocolate with PUFAs.•EPA/DHA sources were added after conching process.•EPA and DHA contents of the dark chocolate samples could be increased.•The quality parameters of the dark chocolates were not remarkably influenced.•Dark chocolate samples can be used for carrier of bioactive substances. 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