Physical Characteristics of Peanut Butter Influenced by Fully Hydrogenated Flixweed Seed Oil (<i>Descurainia sophia</i> L.) as a Stabilizer

Ahmadi, Latifeh; Shahmir, Fariba

doi:10.1007/s11746-016-2818-5

Cited by 10 publications

(4 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The OG firmness ( F 0 ) and stickiness ( S 0 ) were analyzed by measuring the positive and negative peaks of the curve. The region below the positive peak of the curve was calculated and designated as “work of shear ( C 0 ),” which represents the cohesive energy stored inside the sample . The region below the negative peak of the curve was calculated and designated as “work of adhesion ( A 0 ),” and it indicates the sample’s adhesive energy.…”

Section: Resultsmentioning

confidence: 99%

“…The region below the positive peak of the curve was calculated and designated as "work of shear (C 0 )," which represents the cohesive energy stored inside the sample. 60 The region below the negative peak of the curve was calculated and designated as "work of adhesion (A 0 )," and it indicates the sample's adhesive energy. The opposing movement of the test probe causes the negative (−) sign in the adhesion and stickiness work.…”

mentioning

confidence: 99%

See 1 more Smart Citation

Structuring of Wheat Germ Oil into Oleogels Using Rose Floral Wax via Entanglement of Needle-Like Crystal Networks: Preparation, Characterizations, and Application

Sivakumar

Babu

Das

et al. 2023

Crystal Growth & Design

View full text Add to dashboard Cite

The current paper discusses a key area in the development of novel biobased products used in the food, cosmetics, and pharmaceutical sectors. Herein, we made a conscious effort to conduct research on the optimal rose flower wax (RFW) gelation concentration to promote wheat germ oil (WGO) gelation because both components of this contribution have beneficial impacts on human health. The critical gelation concentration of RFW required to bring about gelation of WGO was oleogel (OG) 9% (w/w). The alterations in the characteristic features of RFW and WGO were thoroughly examined at the macroscopic and microscopic levels. Images taken with bright field and polarized light microscopes revealed the crystalline network structure of fiber-like fat crystals. The Fourier transform infrared and micro-Raman data indicate that the interactions between the constituent parts of OGs were composition-dependent. X-ray diffraction diffractograms reveal the presence of a metastable β′ polymorphic form of fat crystal in the OGs. Furthermore, the development of solid fat crystals in OG compositions was used by the crystallization kinetics to explain the rate of OG crystallization. According to mechanical tests, OG 17.5 considerably has the highest firmness (F 0) and work of shear (C 0) abilities, indicating that it has greater mechanical strength, molecular interaction, and stability than the other OG formulations. The in vitro drug (curcumin) release from the synthesized OGs was modeled using the Korsmeyer–Peppas equation, and the results suggested that the drug molecules diffused out of the OGs through a non-Fickian mechanism. The OGs demonstrate the ability to be explored for oral drug delivery applications.

show abstract

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

Structuring of Wheat Germ Oil into Oleogels Using Rose Floral Wax via Entanglement of Needle-Like Crystal Networks: Preparation, Characterizations, and Application

Sivakumar

Babu

Das

et al. 2023

Crystal Growth & Design

View full text Add to dashboard Cite

show abstract

“…The positive and negative peak of the curve was measured as the firmness (F 0 ) and stickiness (S 0 ) of the oleogel, respectively. The area under the positive peak of the curve was calculated and marked as “work of shear (C 0 )”, a value that indicates the cohesive energy stored within the sample [ 64 ]. While the area under negative peak was measured as “work of adhesion (A 0 )” and indicates the adhesive energy of the sample.…”

Section: Resultsmentioning

confidence: 99%

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin

Sahu

Bharti

Kim

et al. 2021

Gels

View full text Add to dashboard Cite

Candelilla wax (CW) is a well-known oleogelator that displays tremendous oil-structuring potential. Lecithin acts as a crystal modifier due to its potential to alter the shape and size of the fat crystals by interacting with the wax molecules. The proposed work is an attempt to understand the impact of differently sourced lecithin, such as sunflower lecithin (SFL) and soya lecithin (SYL), on the various physicochemical properties of CW and rice bran oil (RBO) oleogels. The yellowish-white appearance of all samples and other effects of lecithin on the appearance of oleogels were initially quantified by using CIELab color parameters. The microstructural visualization confirmed grainy and globular fat structures of varied size, density, packing, and brightness. Samples made by using 5 mg of SFL (Sf5) and 1 mg of SYL (Sy1) in 20 g showed bright micrographs consisting of fat structures with better packing that might have been due to the improvised crystallinity in the said samples. The FTIR spectra of the prepared samples displayed no significant differences in the molecular interactions among the samples. Additionally, the slow crystallization kinetics of Sf5 and Sy1 correlated with better crystal packing and fewer crystal defects. The DSC endotherm displayed two peaks for melting corresponding to the melting of different molecular components of CW. However, all the formulations showed a characteristic crystallization peak at ~40 °C. The structural reorganization and crystal growth due to the addition of lecithin affected its mechanical property significantly. The spreadability test among all prepared oleogels showed better spreadable properties for Sf5 and Sy1 oleogel. The inclusion of lecithin in oleogels has demonstrated an enhancement in oleogel properties that allows them to be included in various food products.

show abstract

“…The extracted peanut oil after decolorization and deodorization is used for making vegetable butter i.e. margarine (Ahmadi and Shahmir, 2016). Its seeds after removing the outer seed covering are used to decorate the vegetable dishes.…”

Section: Introductionmentioning

confidence: 99%

CHARACTERIZATION OF PEANUT (Arachis hypogaea L.) GERMPLASM FOR MORPHOLOGICAL AND QUALITY TRAITS IN AN ARID ENVIRONMENT

Sher¹

2019

Turkish Journal of Field Crops

View full text Add to dashboard Cite

Exploring the genetic variation is the base of peanut (Arachis hypogaea L.) breeding program since peanut is an important food legumes and oilseed crop of the world, but its breeding is neglected compared to major oilseed crops. A field study was conducted to characterize the genetic variation and correlation among important yield and quality related traits of peanut under arid climate conditions during two consecutive years 2015 and 2016. Results revealed that a higher genetic diversity is present among the tested genotypes with respect to pod yield, oil contents and fatty acid composition. The highest number of leaves per plant, pods per plant, seed weight, pod yield, oil contents and palmitic acid were recorded in genotype 'BARI-2011' as compared with the other peanut genotypes. However, 100-seed weight was the maximum in genotype 'Golden'. Among the years, the morphological, yield parameters, oil contents and palmitic acid was the higher in second year than those of the first year of experimentation. In conclusion, the high genetic variability has been found among the peanut germplasms may contribute to develop a high yielding variety with good seed quality.

show abstract

Physical Characteristics of Peanut Butter Influenced by Fully Hydrogenated Flixweed Seed Oil (Descurainia sophia L.) as a Stabilizer

Cited by 10 publications

References 6 publications

Structuring of Wheat Germ Oil into Oleogels Using Rose Floral Wax via Entanglement of Needle-Like Crystal Networks: Preparation, Characterizations, and Application

Structuring of Wheat Germ Oil into Oleogels Using Rose Floral Wax via Entanglement of Needle-Like Crystal Networks: Preparation, Characterizations, and Application

Variations in Microstructural and Physicochemical Properties of Candelilla Wax/Rice Bran Oil–Derived Oleogels Using Sunflower Lecithin and Soya Lecithin

CHARACTERIZATION OF PEANUT (Arachis hypogaea L.) GERMPLASM FOR MORPHOLOGICAL AND QUALITY TRAITS IN AN ARID ENVIRONMENT

Contact Info

Product

Resources

About