Utilization of the Fine Particles Obtained from Cold Pressed Vegetable Oils: A Case Study in Organic Rice Bran, Sunflower and Sesame Oils

2020

J Food Process Preserv

This study aimed to investigate the use of cold‐pressed flaxseed oil by‐products (FOB) as a potential natural fat replacer and stabilizer in fat‐reduced salad dressing formulation. In this study, steady shear, dynamic rheological, and 3‐ITT rheological properties and zeta potential value were studied. All parameters significantly affected steady shear, dynamic rheological, and 3‐ITT rheological properties of the samples. All samples showed shear‐thinning flow behavior with 1.63–8.87 Pa.sn and 0.19–0.30, K, and n values, respectively. The samples with high FOB and low oil content showed similar K and n values compared to control samples. All samples showed viscoelastic solid characters, G′ value was higher than G″ in all frequency range. Salad dressing samples in the experimental design showed recoverable character and no phase separation. This study suggested that FOB could be successfully used as a natural fat replacer and stabilizer in food emulsions. Practical applications In recent years, the trend toward the consumption of reduced‐fat products has been increasing. Oil in emulsion products such as salad dressing is an important factor affecting rheological and sensory properties and emulsion stability. With the reduction of the oil, the rheological properties, and the mouthfeel provided by the oil must be substituted with another substance. Synthetic oil substitutes are used for this purpose. However, consumers’ tendency toward natural resources is increasing rather than synthetic ones. This has led to the search for new natural oil substitutes and stabilizers. Cold‐pressed flaxseed oil waste is a natural resource‐rich in natural fibers and stabilizers. Since cold‐pressed oil wastes are not exposed to solvent, they are very suitable for food applications. This is the first time, in this study, cold‐pressed flaxseed oil waste in low‐fat salad dressing oil natural stabilizing properties was investigated.

Section: Introductionmentioning

confidence: 99%

Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties

Tekin

2020

J Food Process Preserv

“…Cold pressed oils are extracted by screw press method without heat and chemical treatment, which leads to a higher amount of bioactive compounds such as natural antioxidants, phytosterols, phospholipids, tocopherols, phenolic compounds, hydrocarbons (squalene), pigments (carotenoids and chlorophyll), and flavor and aroma compounds (Bozdoğan Konuşkan, 2020). In addition to cold-press oils, their by-products are rich in these nutritive components, and also protein, carbohydrate, and fiber contents without any solvent trace (Karaman et al, 2015;Ramadan, 2020;Srikaeo et al, 2017). The pumpkin seed oil by-product has an important source of protein (more than 60%), fiber, some vitamins, minerals lignans, and phenolic compounds.…”

mentioning

confidence: 99%

Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing

Tekin-Çakmak

Kayacan

et al. 2021

J Food Process Preserv

“…Therefore, cold-pressed oil is considered as a high natural phytosterols source, such as antioxidants, tocopherols, carotenoids, and sterols, which are decreased as a result of oil refining (Guneser & Yilmaz, 2017). Waste material obtained from cold-pressed oil industry can be considered as a potential source of food ingredients due to containing high protein and carbohydrate without any solvent trace (Srikaeo, Poungsampao, & Phuong, 2017).…”

mentioning

confidence: 99%

Utilization of cold pressed chia seed oil waste in a low‐fat salad dressing as natural fat replacer

Akçiçek

J Food Process Engineering

2018

The main aim of this study is to develop a low‐fat salad dressing by using cold‐press chia seed oil waste powder (CCWP). Formulation optimization was conducted by response surface methodology (RSM) based on the rheological and microstructural properties. All of the samples exhibited non‐Newtonian flow behavior, and storage modulus (G′) value was higher than loss modulus (G″) in the whole frequency range. The consistency coefficient (K) value of the samples was significantly affected by formulation (p < .05) and found as 0.552–15.87 Pa·sn. The optimum stabilizer, oil, emulsifier, and CCWP content are 0.33, 10, 1.12, and 2%, respectively. The samples formulated by CCWP showed a high G′ and zeta (ζ) potential values at a low oil and emulsifier content. The samples prepared with optimum formulation exhibited high stability and comparable recovery properties with commercial samples. This study suggested that CCWP could be used in a low‐fat salad dressing as a fat replacer. Practical applications The trend in the consumption of low‐fat dressing and mayonnaise has increased in recent years due to some health problem from the overconsumption of fat. For the food industry, however, it can be a problem to develop reduced fat content emulsions without significant changes in texture, rheological, and organoleptic characteristics. Natural and commercial types of the fat replacers are used to develop rheological and sensory properties of the low‐fat emulsions. Several types of commercial fat replacers are used in the food industry to produce the desirable mouthfeel properties. However, the trend in finding the natural source of fat replacers has increased and alternatives should be improved to meet consumer expectancy. Chia seed waste obtained from the oil industry can be considered as a natural source of fat replacer due to its high polysaccharide and protein content. In this study, the potential use of CCWP was studied as a natural fat replacer.