INTERNATIONAL 8th USBİLİM HEALTH, ENGINEERING AND APPLIED SCIENCES CONGRESS
TEXTURAL PROPERTIES OF OLEOGELS PRODUCED IN VARIOUS FORMS
Yayıncı:
Akademik Paylaşım Platformu Publishing House - APP Publications
As increasing health problems are associated with nutritional habits, the need to include healthier food items in the daily diet has emerged. Data obtained as a result of studies conducted in recent years emphasize the need to reduce the intake of saturated fatty acids in the diet and even replace them with polyunsaturated fatty acids and essential fatty acids in order to prevent health problems such as coronary heart disease and diabetes. In addition, the importance of removing trans fatty acids from the diet is also stated. Manufacturers and scientists have begun to look for various ways to replace or structure liquid oil as an alternative to solid oils without using saturated and trans fats. For this purpose, they have focused on providing the functionality of oils to food products without changing the nutritional profile of the liquid oil. Oleogels, which are thought to replace solid oils in the food industry, are among the most popular areas in recent years. Oleogels are solid oils with a three-dimensional network structure obtained by adding a gelling agent to liquid oil. In this study, oleogels were produced using different liquid oils (sunflower and hazelnut oil) and different levels (8%, 10% and 12%) of gelling agent (beeswax and monostreat), and textural properties were examined by performing puncture, spreadability and forward extrusion analyses on the samples. According to the spreadability analysis results performed on the samples, oil, gelling agent and level variables had a statistically significant (p<0.01) effect on the samples. It was determined that an increase occurred in the puncture and forward extrusion test parameters of the samples with the increase in the gelling agent level in the oleogels. According to the data obtained from the research results, a solid oil feature with a three-dimensional network structure was provided in all of the produced oleogels.
