Yazar "Palabiyik, Ibrahim" için listeleme
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Developing functional white chocolate by incorporating different forms of EPA and DHA - Effects on product quality
Toker, Omer Said; Konar, Nevzat; Pirouzian, Haniyeh Rasouli; Oba, Sirin; Polat, Derya Genc; Palabiyik, Ibrahim; Poyrazoglu, Ender Sinan; Sagdic, Osman (ELSEVIER SCIENCE BV, 2018)In the present study, white chocolate was enriched with different forms (encapsulated form, microalgae containing form) of Eicosa-Pentaenoic-Acid (EPA) and Docosa-Hexaenoic-Acid (DHA). EPA/DHA sources were added after ... -
Enrichment of Milk Chocolate by Using EPA and DHA Originated from Various Origins: Effects on Product Quality
Konar, Nevzat; Toker, Omer Said; Pirouzian, Haniyeh Rasouli; Oba, Sirin; Polat, Derya Genc; Palabiyik, Ibrahim; Poyrazoglu, Ender Sinan; Sagdic, Osman (SPRINGER INDIA, 2018)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 ... -
Formulation of dark chocolate as a carrier to deliver eicosapentaenoic and docosahexaenoic acids: Effects on product quality
Toker, Omer Said; Konar, Nevzat; Palabiyik, Ibrahim; Pirouzian, Haniyeh Rasouli; Oba, Sirin; Polat, Derya Genc; Poyrazoglu, Ender Sinan; Sagdic, Osman (ELSEVIER SCI LTD, 2018)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, ... -
Rapid tempering of sucrose-free milk chocolates by beta(V) seeding: textural, rheological and melting properties
Konar, Nevzat; Oba, Sirin; Toker, Omer Said; Palabiyik, Ibrahim; Goktas, Hamza; Artik, Nevzat; Sagdic, Osman (SPRINGER, 2017)In the present study, it was aimed to produce sucrose-free milk chocolate including isomalt or maltitol by beta(V) seeding technique as an alternative to conventional tempering process which was performed by using temper ... -
Rheological and melting properties of sucrose-free dark chocolate
Oba, Sirin; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat; Goktas, Hamza; Cukur, Yusuf; Artik, Nevzat; Sagdic, Osman (TAYLOR & FRANCIS INC, 2017)In this study, sugar-free dark chocolate was produced from isomalt and maltitol by (V) seeding technique as an alternative to conventional tempering process. The effect of (V) seed concentrations on the particle size ...
