Sugar Tech

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

  • Nevzat Konar
  • Omer Said Toker
  • Haniyeh Rasouli Pirouzian
  • Sirin Oba
  • Derya Genc Polat
  • İbrahim Palabiyik
  • Ender Sinan Poyrazoglu
  • Osman Sagdic
Research Article


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.


Milk chocolate EPA DHA Omega-3 Quality 



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.

Compliance with Ethical Standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

12355_2018_611_MOESM1_ESM.docx (13 kb)
Supplementary material 1 (DOCX 13 kb)


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Copyright information

© Society for Sugar Research &#38; Promotion 2018

Authors and Affiliations

  1. 1.Department of Food Engineering, Faculty of ArchitectureSiirt UniversitySiirtTurkey
  2. 2.Food Engineering Department, Chemical and Metallurgical Engineering FacultyYildiz Technical UniversityIstanbulTurkey
  3. 3.Department of Food Science and TechnologyTabriz University of Medical SciencesTabrizIran
  4. 4.Department of Food Processing, Suluova Vocational SchoolAmasya UniversityAmasyaTurkey
  5. 5.R&D DepartmentTayas FoodGebzeTurkey
  6. 6.Food Engineering Department, Agricultural FacultyNamik Kemal UniversityTekirdağTurkey

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