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

Konar, Nevzat; Toker, Ömer Said; Pirouzian, Haniyeh Rasouli; Oba, Şirin; Polat, Derya Genç; Palabıyık, İbrahim; Poyrazoğlu, Ender Sinan; Sağdıç, Osman

doi:10.1007/s12355-018-0611-5

Cited by 20 publications

(36 citation statements)

References 39 publications

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“…In the shear stress ( Figure 1 A), a shear-thinning behavior was observed for all treatments. This is in agreement with a previous report that evaluated the shear stress of chocolates added with different sources of EPA/DHA [ 13 ]. This behavior may be due to the rupture of the structure, causing the collapse of the tridimensional structure of chocolate [ 21 , 41 ].…”

Section: Resultssupporting

confidence: 94%

“…Thixotropic behavior is time-dependent of shear-thinning; this means that the continuous decrease of apparent viscosity generates increased shear stress [ 41 ]. This has been previously reported in milk chocolate added with different sources of EPA and DHA [ 13 ]. The lower apparent viscosity with FO2 concentration combined with Prob generated a lower chocolate resistance to deformation.…”

Section: Resultssupporting

confidence: 73%

“…with illuminant D65 and 8 mm of sampling aperture. Chroma ( C *), hue ( h *),

, and white index (WI) values were calculated using Equations (2)–(4) and Equation (5) respectively, as follows [ 13 ]:

…”

Section: Methodsmentioning

confidence: 99%

“…Chocolate, combined with a healthy lifestyle, has been considered a functional food [ 11 ]. For this reason, it has been found that milk chocolate can function as a vehicle for easy and efficient administration of compounds as it has been confirmed to be suitable for carrying both ω3 PUFAs and probiotics [ 12 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics

Faccinetto-Beltrán

Gómez-Fernández

Orozco-Sánchez³

et al. 2021

Foods

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In this study, a milk chocolate formulation was developed to serve as vehicle of Omega-3 (ω3) polyunsaturated fatty acids (PUFAs) and probiotics (L. plantarum 299v and L. rhamnosus GG). Fish oil (FO) was incorporated in chocolate as a source of ω3 PUFAs. Probiotics (Prob) and FO were added during tempering, obtaining chocolates with 76.0 ± 5.2 mg (FO1) or 195.8 ± 6.5 mg (FO2) of ω3 PUFAs, and >1 × 106 CFU of Prob per chocolate portion (12 g). The physicochemical properties (rheological analysis, texture, surface instrumental color, aw, and fatty acid profile), and sensory acceptability of the formulations were determined. Prob and FO generated a decrease in L* and white index (WI) values. Except for Prob + FO2, all treatments showed a decrease in aw. Rheological parameters of FO1 and Prob + FO1 presented the most similar behavior as compared with the control. Prob or FO1 addition did not affect the overall consumer’s acceptability of chocolate; and when both nutraceuticals were combined (Prob + FO1) the product showed adequate overall acceptability. FO2 formulations were not considered adequate to maintain physicochemical properties and sensory acceptability of chocolate. Results indicated that milk chocolate is a suitable vehicle for delivering ω3 PUFAs and Prob, which are essential to enhance cognitive development in children.

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 73%

“…with illuminant D65 and 8 mm of sampling aperture. Chroma ( C *), hue ( h *),

, and white index (WI) values were calculated using Equations (2)–(4) and Equation (5) respectively, as follows [ 13 ]:

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics

Faccinetto-Beltrán

Gómez-Fernández

Orozco-Sánchez³

et al. 2021

Foods

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“…Consumers evaluate functional foods within the food group including the conventional form [13]. Especially in ready-to-eat foods with sensory characteristics of acceptable quality and level, those produced as healthier are in demand [14].…”

Section: Nutrition Trends and Their Reflection On Childrenmentioning

confidence: 99%

Confectionery and Child Consumers: Situation and Solution Proposals

Kaya¹

2019

FNS

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The group of child consumers differs significantly from other consumer groups due to the effects of individuals other than themselves on their preferences as well as motivation factors of consumers' food choices. In recent years, the effect of the relationship between nutrition and health on food preferences has increased. The effects of this relationship on protectionist consumer approaches towards children are more visible. It can be stated that communication channels, especially social media, increase the level of this effect. Foods, which are frequently preferred by child consumers due to their taste and pleasure but contain high calorie value and high sugar levels associated with obesity; are among the foods that are frequently discussed. This situation increases the concern of parents about these foods. In this study, consumption characteristics of sugar and confectionery products and potential alternatives to these products are discussed with the aim of due diligence and seeking solutions. It is important to carry out awareness-raising activities on sugar and sugar products not only for children but also for all socioeconomic and age groups, and to develop policies and strategies for this purpose. Computer game-based consumer awareness studies can be used for sugar and confectionery products and for a lively lifestyle in order to provide fast and direct awareness to children. However, first, it is recommended to elaborate due diligence in order to determine the quality and quantity of information and awareness, to identify possible solution proposals with the participation of all stakeholders and to conduct pilot practices based on recommendations. It may be more beneficial to carry out these activities for a specific product and consumer groups rather than the general nutrition and consumer group.

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