Development of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies

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dc.authoridAadil, Rana Muhammad/0000-0002-0185-0096
dc.contributor.authorZulfiqar, Aqsa
dc.contributor.authorShabbir, Muhammad Asim
dc.contributor.authorTahir, Fizza
dc.contributor.authorKhan, Moazzam Rafiq
dc.contributor.authorAhmed, Waqar
dc.contributor.authorYikmis, Seydi
dc.contributor.authorManzoor, Muhammad Faisal
dc.date.accessioned2024-10-29T17:58:24Z
dc.date.available2024-10-29T17:58:24Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractOleogel significantly affects the product's sensory properties, texture, and shelf life. The goal of this study was to create oleogel by combining corn oil and sunflower oil and utilizing beeswax as a structural agent. A variety of physicochemical analyses were done to evaluate the quality of oleogel, including peroxide value, iodine value, saponification value, fatty acid, rheological parameters and firmness. Different percentages of oleogel, ranging from 0% to 75%, were used to substitute margarine in cookies. The cookies' quality was evaluated using proximate analysis, color analysis, texture analysis, calorific value, and sensory analysis. The study yielded substantial results by finding the ideal margarine-to-oleogel mix ratio, allowing for the manufacturing of highquality cookies with a greater degree of unsaturation. Cookies with oleogel showed higher levels of unsaturation and better properties, making them the preferred option among consumers.
dc.description.sponsorshipUniversity of Agriculture, Faisalabad, Pakistan
dc.description.sponsorshipThe authors are thankful to the University of Agriculture, Faisalabad, Pakistan for the support.
dc.identifier.doi10.1016/j.fochx.2024.101676
dc.identifier.issn2590-1575
dc.identifier.pmid39148530
dc.identifier.scopus2-s2.0-85198986583
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.fochx.2024.101676
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14297
dc.identifier.volume23
dc.identifier.wosWOS:001276203600001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Chemistry-X
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectOleogel
dc.subjectSunflower oil
dc.subjectCorn oil
dc.subjectBeeswax
dc.subjectOleogelator
dc.subjectMargarine
dc.subjectCookies
dc.titleDevelopment of oleogel by structuring the blend of corn oil and sunflower oil with beeswax to replace margarine in cookies
dc.typeArticle

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