Farklı Mumlarla Oluşturulan Oleojellerin Reolojik ve Tekstürel Özellikleri

Demirkesen, Ilkem

doi:10.15237/gida.gd16059

Cited by 8 publications

(2 citation statements)

References 21 publications

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“…Also, compounds capable of gelling the liquid phase in oleogels are called oleogelators (Co & Marangoni, 2012). In the oleogel technique, the liquid phase is composed of vegetable oils and the solid phase is composed of different organogelators such as acylglycerols, fatty acids, fatty alcohols, lecithin, sorbitan tristearate, phytosterols, and waxes (Demirkesen, 2017). Beeswax is a multi-component wax with a melting temperature of 49.9 C and the ability to form gels at least 1% concentration, mainly composed of hydrocarbons, wax esters, fatty acids, and fatty alcohols (Alizadeh et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples

Badem

Baştürk

2023

J Americ Oil Chem Soc

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Safflower oil‐based oleogels were produced from beeswax and rice bran wax. Oleogels demonstrated higher oxidative stability than shortening at the cooking temperature. Peroxide values in shortening, rice bran wax oleogels, and beeswax oleogels samples were found in the range of 4.8–27.76, 13.21–20.45 and 4.30–7.72 meqO2kg−1 oil. Following oleogelation, there was no significant change in fatty acid composition of safflower oil. In addition, after baking process, the changes in the major fatty acids were not determined to be significant. Solid fat content ratios (carried out at 35°C) of rice bran wax oleogels, in beeswax oleogels and in shortening samples were defined in the range of 4.10%–7.70%, 0.80%–5.00%, and 9.61%, respectively. The highest oil binding capacity was revealed in beeswax oleogels with 99.93%–99.98%. The shortest crystallization time was determined as 3 min in oleogel containing 10% rice bran wax. Cakes consisted of oleogel were acceptable in terms of texture and sensory properties compared to cake produced with shortening. Sensory results revealed that some cakes produced with oleogels were found to be more acceptable as compared with control group samples. In this respect, oleogels produced with safflower oil‐based beeswax and rice bran wax could be used instead of commercial solid fat widely used in the cake industry.

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Section: Introductionmentioning

confidence: 99%

Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples

Badem

Baştürk

2023

J Americ Oil Chem Soc

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“…Therefore, in recent years, studies on reducing or replacing saturated fats and trans fats in food production technologies have increased. One of the alternative methods to be applied for the structuring of oils is the organogelation technique 9) . This method involves replacing trans and saturated fats with unsaturated fats to obtain healthier fats 10) .…”

Section: Introductionmentioning

confidence: 99%

Utilization of Sunflower Oil-based Oleogel forDeep-Fried Coated Chicken Products

Özer

Var

2023

J. Oleo Sci.

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This study aimed to examine the effect of using oleogel as a frying medium on the quality of coated and deep-fried chicken products. Sunflower oil-based oleogels prepared with 0.5%, 1%, 1.5% and 2% carnauba wax were produced for deep frying of coated chicken products and were compared to sunflower and commercial frying oil based on palm oil. The increased carnauba wax concentration in the oleogel decreased the pH, oil, oil absorbance and TBARS value of coated chicken (p < 0.05). Samples deepfried with oleogels containing 1.5% and 2% carnauba wax had the lowest pH values. In addition, since the oil absorption during deep-frying was significantly reduced in these groups (1.5 and 2%), the fat contents of coated products were also lower (p < 0.05). The use of oleogel as a frying medium did not cause a significant change in the color values of the coated chicken products. However, the increased carnauba wax concentration in the oleogel increased the hardness of coated chicken (p < 0.05). As a result, sunflower oilbased oleogels with a carnauba wax content of 1.5% and higher which is healthier in terms of saturated fat content can be used as frying media and can be improved the quality of coated and deep-fried chicken products.

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Last dalians (stationary uncovered pound nets) deployed in the Istanbul Strait: Catch composition, catch per unit effort, and ecological indexes

Biçer¹,

Yıldız²,

Uzer³

et al. 2020

EgeJFAS

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This paper updates some information on fish catches from the last dalians (stationary uncovered pound nets) operating off the coast of Istanbul Strait. The data were collected on the weekly basis directly from the owners of the traps. Although the traps have been targeting migratory pelagic fishes during their migration, demersal species have been caught as well. Totally, 15 fish species belonging to 12 families were caught during the study period. While the number of fishing days ranged from 24 to 37, the catch per unit effort ranged from 163.08 kg/day to 456.39 kg/day. As a conclusion, this study provides recent reference for the future studies dealing with monitoring and managing dalian fishery.

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Farklı Mumlarla Oluşturulan Oleojellerin Reolojik ve Tekstürel Özellikleri

Cited by 8 publications

References 21 publications

Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples

Oxidative stability and characterization of oleogels obtained from safflower oil‐based beeswax and rice bran wax and their effect on the quality of cake samples

Utilization of Sunflower Oil-based Oleogel forDeep-Fried Coated Chicken Products

Last dalians (stationary uncovered pound nets) deployed in the Istanbul Strait: Catch composition, catch per unit effort, and ecological indexes

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