Zeytinyağı oleojelinin şortening ikame maddesi olarak kullanılmasının kekin kalite özellikleri üzerine etkisinin belirlenmesi

Zeynep Eroğlu; Necla Özdemir Orhan

doi:10.3153/FH24004

EN TR

Determination of the effect of olive oil oleogel as a shortening replacer on quality properties of cake

Abstract

This study investigates the potential of using olive oil oleogel as a solid fat substitute in cake production. For this purpose, the shortening content in the cake formula was replaced with 25% (25% Oleogel-cake) and 50% (50% Oleogel-cake) of the oleogel. Only shortening was used as oil in the control sample (Control cake). The specific gravity values of the Control-cake, 25% Oleogel-cake, and 50% Oleogel-cake batters were 0.90 ±0.00, 0.98 ±0.00, and 1.06 ±0.01, respectively. All cake batters displayed shear thinning behaviour (n < 1, pseudoplastic) and conformed to the Herschel-Bulkley model (R2, 0.9975-0.9950). The apparent viscosity values of the cake batters containing oleogel were lower than those of the control cake. G′ values were higher than G′′ values in all cake batters, indicating that all samples had solid-like structures. The highest hardness value belonged to the Control-cake (403.92 ±14.84 g), while the lowest belonged to the 50% Oleogel-cake (303.11 ±12.10 g). As the amount of oleogel added to the cake formulation increased, the elasticity of the cakes increased. Differences between the samples regarding the sensory analysis parameters were statistically insignificant (p > 0.05). The results show that using oleogel as a substitute for shortening in cake preparation has a promising future.

Keywords

Supporting Institution

Destekleyen kurum bulunmamamktadır.

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Details

Primary Language

Turkish

Subjects

Food Engineering

Journal Section

Research Article

Authors

Zeynep Eroğlu ^*
0000-0002-6817-546X
Türkiye

Necla Özdemir Orhan
0000-0003-2581-1275
Türkiye

Early Pub Date

December 10, 2023

Publication Date

January 3, 2024

Submission Date

July 19, 2023

Acceptance Date

October 17, 2023

Published in Issue

Year 1970 Volume: 10 Number: 1

DOI

https://doi.org/10.3153/FH24004

IZ

https://izlik.org/JA49PL98XB

Cite

RIS / Bibtex

APA

Eroğlu, Z., & Özdemir Orhan, N. (2024). Zeytinyağı oleojelinin şortening ikame maddesi olarak kullanılmasının kekin kalite özellikleri üzerine etkisinin belirlenmesi. Food and Health, 10(1), 40-51. https://doi.org/10.3153/FH24004

Determination of the effect of olive oil oleogel as a shortening replacer on quality properties of cake

Determination of the effect of olive oil oleogel as a shortening replacer on quality properties of cake

Abstract

Keywords