Storage stability of cod liver oil organogels formed with beeswax and carnauba wax

Öğütçü, Mustafa; Arifoğlu, Nazan; Yılmaz, Emin

doi:10.1111/ijfs.12612

Cited by 74 publications

(61 citation statements)

References 21 publications

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“…Gels were shown to become stronger and sticker after adding beeswax. Similar trend was reported in cod liver oil organogels formed with beeswax and carnauba wax [31]. It was proposed due to progression of aggregates among the sterol-sterol ester assemblages of the β-sitosterol and γ-oryzanol organgelator used by Calligaris et al [32].…”

Section: Texture Properties Of the Organogel Cookie Dough And Cookiessupporting

confidence: 79%

“…In comparison to the control, which is made with shortening, the content of phenolics in cookie extracts of 15.0% and 17.5% beeswax-coconut oil organogels were significantly higher (46.67 and 50.66 GAE/100 g sample, respectively) than that of control (23.47 GAE/100g sample) (Figure 4). It is due to the flavonoids present in beeswax [31]. These flavonoids are polyphenolics originate from honey and propolis.…”

Section: Determination Of Total Phenolics Content Reducing Power Andmentioning

confidence: 99%

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Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Sung¹,

Lin²

2017

JFNR

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The effects of beeswax-coconut oil organogels (7.5%, 10.0%, 12.5%, 15.0% and 17.5% beeswax, wt) quality-related characteristics of shortening replaced cookies were evaluated. The following quality attributes were measured: organogels melting points, fatty acids contents, proximate composition, color, texture, spread factor, sensory evaluation, antioxidant activity and storage stability. Peroxide values of cookie extracts made with organogels were dramatically lower than that of cookie made with shortening (p<0.05) which had a value of more than 10 meq/kg lipids, after 12 days storage at 60°C and strong oil rancid odor. All cookies made with organogels stored at 60°C for 20 days had peroxide values lower than 1.5 meq/kg lipids and no rancid odor, indicating the cookie was still in low oxidation condition. No significant differences were found in cookie dough texture, proximate composition, spread factor, reducing power. The melting point, texture profile of hardness and adhesiveness increased significantly with beeswax ratio increase in organogel. The total phenolic content of cookie extracts increases slightly (p>0.05), nevertheless, the antioxidant activity of cookie extracts with light or without light exposure for 2 hours decreases slightly. No significant differences in sensory attributes of cookies made with shortening and 12.5% beeswax-coconut oil organogel except crisp were revealed by 72 panelists. For cookie made with coconut oil, the oil separate out problem after baking was solved by adding more than 12.5% beeswax in organogel. Accordingly, cookies made with 12.5% beeswax-coconut oil organogel is considered the most acceptable and appropriate practice in processing cookies for commercial purposes of shortening replacement.

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Section: Texture Properties Of the Organogel Cookie Dough And Cookiessupporting

confidence: 79%

Section: Determination Of Total Phenolics Content Reducing Power Andmentioning

confidence: 99%

Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Sung¹,

Lin²

2017

JFNR

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“…In our previous study, cod liver oil organogels with beeswax and carnauba wax were prepared and stored at room and refrigerator temperature. The refrigerator stored samples exhibited higher oxidative stability than the samples stored at room temperature 17 .…”

Section: Storage Stability Of the Avored Organogelsmentioning

confidence: 81%

“…This addition level was previously determined to form stable organogels 17 . Fish oil organogel containing no flavor was prepared as a control sample FOO .…”

Section: Preparation Of the Organogelsmentioning

confidence: 99%

“…The results revealed that, structurally stable fish oil organogels as spreadable products might be formed and thatganogel network. In our previous study, fish oil organogels were formed with beeswax and carnauba wax at 3, 7 and 10 addition levels, and were characterized in terms of textural and thermal properties 17 . All the gels were found to be stable through 90 day storage at 4 and 20 .…”

Section: Introductionmentioning

confidence: 99%

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Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels

Yılmaz¹,

Öğütçü

Arifoğlu

2015

J. Oleo Sci.

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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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Storage stability of cod liver oil organogels formed with beeswax and carnauba wax

Cited by 74 publications

References 21 publications

Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels

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

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