Effect of oil type and concentration on solid fat contents and rheological properties of watery oleogels

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dc.authorscopusid56926635900
dc.authorscopusid57195939948
dc.authorscopusid57327314800
dc.authorscopusid56313329900
dc.authorscopusid57220203003
dc.authorscopusid8396971300
dc.contributor.authorPehlivanoğlu, Halime
dc.contributor.authorAkçiçek, Alican
dc.contributor.authorMuslu Can, Aslı
dc.contributor.authorKarasu, Salih
dc.contributor.authorDemirci, Mehmet
dc.contributor.authorYılmaz, Mustafa Tahsin
dc.date.accessioned2022-05-11T14:42:12Z
dc.date.available2022-05-11T14:42:12Z
dc.date.issued2021
dc.departmentFakülteler, Veteriner Fakültesi, Gıda Hijyeni ve Teknolojisi Bölümü, Gıda Hijyeni ve Teknolojisi Ana Bilim Dalı
dc.description.abstractThis study aims at evaluating the effect of oil type and concentration on solid fat contents and rheological properties of oleogels (OGs) prepared using different types of oils; namely, HOSO (High oleic sunflower oil), HO (Hazelnut oil), OO (Olive oil) and BF (Blend Fat) as well as food-grade carnauba wax (CW) as an oleogelator at different concentrations (5 and 7%). The rheological analysis showed that all OGs samples exhibited viscoelastic solid-like gel behaviour. Both oil and wax concentrations significantly (p<0.05) affected the viscoelastic rheological properties. K' values of the samples increased with increased wax and aqueous phase concentration. The type of oils and their ratio in an oil phase could significantly (p<0.05) affect the K' values and solid fat content (SFC). At 5% of wax concentration, the sample A4 prepared with 100% HOSO had the lowest SFC at all temperature levels. At 7% of wax concentration, the sample C3 prepared with 100% HOSO had the lowest SFC at the temperature levels ranging between 10 and 30 degrees C; however, the sample (coded as B4) prepared with 100% HOSO had the lowest SFC at 35 degrees C. These results suggest that wax/OGs blends could be produced by using wax and different types of oils at different concentrations. The use of oleogels could be further suggested in terms of healthy nutrition given the possibility to decrease the level of saturated fatty acids in people's diet.
dc.identifier.endpage186
dc.identifier.issn0035-6808
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85118740422
dc.identifier.scopusqualityQ4
dc.identifier.startpage177
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9278
dc.identifier.volume98
dc.identifier.wosWOS:000710532500002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorPehlivanoğlu, Halime
dc.language.isoen
dc.publisherInnovhub Ssi-Area Ssog
dc.relation.ispartofRivista Italiana Delle Sostanze Grasse
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectOleogels
dc.subjectviscoelastic properties
dc.subjectmargarine
dc.subjectwax
dc.subjectRice Bran Wax
dc.subjectCandelilla Wax
dc.subjectEthylcellulose Oleogels
dc.subjectMechanical-Properties
dc.subjectSaturated Fat
dc.subjectOlive Oil
dc.subjectQuality
dc.subjectReplacement
dc.subjectOrganogels
dc.subjectBehavior
dc.titleEffect of oil type and concentration on solid fat contents and rheological properties of watery oleogels
dc.typeArticle

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