Using encapsulated Nannochloropsis oculata in white chocolate as coloring agent
- PDF / 921,171 Bytes
- 12 Pages / 595.276 x 790.866 pts Page_size
- 52 Downloads / 189 Views
Using encapsulated Nannochloropsis oculata in white chocolate as coloring agent Derya Genc Polat 1 & Yasar Durmaz 2
&
Nevzat Konar 3 & Omer Said Toker 4 & Ibrahim Palabiyik 5 & Murat Tasan 5
Received: 18 April 2020 / Revised and accepted: 7 July 2020 # Springer Nature B.V. 2020
Abstract Colored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for chocolate technology. In this study, Nannochloropsis oculata microalgae which were grown by using tubular photobioreactor in two different forms (spray-dried and encapsulated by using a spray dryer and maltodextrin (50%)), were used in white chocolate composition (0.00–0.75 g) as a coloring agent. The color stability (ΔE) values for all sample groups were determined below the visibility level of 3.0 under accelerated shelf life conditions (25 °C/70% RH) for 28 days. The water activity, moisture and ash content, hardness, yield stress, plastic viscosity, and melting properties of white chocolate samples showed no significant differences (P > 0.05) and the other quality characteristics were found to be acceptable. The chlorophyll-a content of white chocolate samples was between 9.60–22.9 μg g−1. It was found that the sensory properties of the samples as appearance, texture, melting in the mouth, and odor were not affected by level of microalgae use (P > 0.05). However, it was noteworthy that there was a decrease in taste and overall acceptability according to usage level of dried and encapsulated microalgae (P < 0.05). As a result, it was determined that spray-drying technique is preferred for use of microalgae in chocolate composition. Keywords Chocolate . Microalgae . Color . Nannochloropsis oculata . Pigment
Introduction In recent years, some main global chocolate (e.g., Nestle, Danson) producers have offered flavored (e.g., green tea, matcha tea, lemon) and colored chocolate products (e.g., compound chocolate, chocolate coated wafers, chocolate chips) according to R&D studies and consumer demands. These developments add importance to the use of natural coloring agents and pigments in chocolate technology. Microalgae are
* Yasar Durmaz [email protected] 1
R&D Department, Tayas Food, Gebze, Kocaeli, Turkey
2
Faculty of Fisheries, Aquaculture Department, Ege University, 35100 Izmir, Turkey
3
Faculty of Agriculture, Department of Food Engineering, Eskisehir Osmangazi University, Eskisehir, Turkey
4
Chemical and Metallurgical Engineering Faculty, Food Engineering Department, Yildiz Technical University, İstanbul, Turkey
5
Agriculture Faculty, Food Engineering Department, Namik Kemal University, 59030 Tekirdağ, Turkey
an important source of natural pigments (Durmaz and Bandarra 2017). They also contain various macro- and micro-nutrients, as well as bioactive compounds in biomass. Among the expectations from natural colorants, it may be that they improve not only the product visual properties but also various bioactive (e.g., antioxidant activity) or technological (e.g., prese
Data Loading...
