Abstract
Bu çalışmada, buğday ruşeym yağı (WGO) ile %3, 7 ve 10 oleojelatör konsantrasyonlarında WGO oleojelleri üretilmiş ve yapısal özellikler bakımından en uygun oranların saptanmasına çalışılmıştır. Stabil jeller %3 kandelilla vaksı (CDW), %8 karnauba vaksı (CRW) ve %6 pirinç kepeği vaksı (RBW) oranlarıyla elde edilmiş olup, üretilen WGO oleojellerinin 3 ay süresince 4 ve 20 °C’deki depolanmasında kalite özellikleri belirlenmiştir. Oleojellerin 20 ve 35 °C’de ölçülen % katı yağ oranları (SFC) oleojelatör oranına bağlı olarak artmıştır. Reoloji analizi sonuçlarına göre CDW ve RBW oleojellerinin depolama modüllerinin (G´) kayıp modüllerden (G´´) büyük olduğu ve elastik jele ait özellikler taşıdıkları saptanmıştır. Bu çalışmada WGO’nın oleojelasyon ile yapılandırılması sonucu düşük maliyetli, depolama stabilitesi yüksek, oda sıcaklığında kıvamlı, trans yağ asidi içermeyen alternatif bir ürün başarıyla üretilmiştir.
Keywords
Buğday ruşeym yağı kandelilla vaks karnauba vaks pirinç kepeği vaksı oleojel. Wheat germ oil candelila wax carnauba wax rice bran wax oleogel.
Supporting Institution
İnönü Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi
Project Number
FDK-2019-1910
Thanks
Bu çalışma Kübra GÜLDEMİR (CANPOLAT)’ın doktora tez çalışmasından üretilmiştir. Bu çalışma İnönü Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimince Desteklenmiştir. Proje Numarası: FDK-2019-1910.
References
- Mensink RP, Katan MB. Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. The New England Journal of Medicine 1990; 323: 439-445.
- Mozaffarian D, Abdollahi M, Campos H, Houshiarrad A, Willett WC. Consumption of trans fats and estimated effects on coronary heart disease in Iran. European Journal of Clinical Nutrition 2006; 61(8): 1004-1010.
- Marangoni AG, Garti N. An overview of the past, present and future of organogels, Edible Oleogels: Structure and Health Implications. AOCS Press, 2011.
- Demirkesen İ. Farklı mumlarla oluşturulan oleojellerin reolojik ve tekstürel özellikleri. Gıda 2017; 42(1): 50-57.
- Dassanayake L, Kodali D, Ueno S, Sato K. Physical properties of rice bran wax in bulk and organogels. Journal of the American Oil Chemists' Society 2009; 86(12): 1163-1173.
- Hwang HS, Singh M, Bakota EL, Kim S,Winkler-Moser J, Liu S. Margarine from organogels of plant wax and soybean oil. Journal of the American Oil Chemists' Society 2013; 90(11): 1705–1712.
- Official and recommended methods of the American Oil Chemists' Society. American Oil Chemists' Society, Champaign, Method Cd 8-53, Cd 18-90, Ce 2-66, 1989.
- Animal and vegetable fats and oils. Determination of solid fat content by pulsed NMR. ISO, 2012.
- Papoti VT, Tsimidou MZ. Looking through the qualities of a fluorimetric assay for the total phenol content estimation in virgin olive oil, olive fruit or leaf polar extract. Food Chemistry 2009; 112(1): 246-252.
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999; 26(9-10): 1231-1237.
- Oh IK, Amoah C, Lim J, Jeong S, Lee S. Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer. LWT- Food Science and Technology 2017; 86: 430-437.
- Güven M. Farklı Buğday Çeşitlerinden Elde Edilen Rüşeym Yağlarının Yağ Asidi Dağılımları ve Antioksidan Aktiviteleri Üzerine Bir Araştırma. Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Afyon, Türkiye, 2012.
- Shurpalekar SR, Rao PH. Wheat germ. Advances in Food Research 1977; 23: 187- 304.
- Ören D. Soğuk pres ve süper akışkan karbondioksit ekstraksiyon metodu ile elde edilen buğday ruşeym yağlarının fizikokimyasal özelliklerinin karşılaştırılması. Yüksek Lisans Tezi, Selçuk Üniversitesi, Konya, Türkiye, 2013.
- Kara S. Karnauba ve Balmumu Vaksları ile Hazırlanan Oleojellerin Dsc Ve Ft-Ir Spektroskopisi ile Karakterizasyonu Yüksek Lisans Tezi, İstanbul Sabahattin Zaim Üniversitesi, İstanbul, Türkiye, 2019.
- Pehlivanoglu H, Demirci M, Toker OS. Rheological properties of wax oleogels rich in high oleic acid. International Journal of Food Properties 2017; 20(3): 2856-2867.
- Vali SR, Ju YH Kaimal, TNB, Chern YT. A process for the preparation of food-grade rice bran wax and the determination of its composition. Journal of the American Oil Chemists' Society, 2005; 82(1): 57-64.
- Toro-Vazquez JF, Morales-Rueda JA, Dibildox-Alvarado E, Charó-Alonso M, Alonzo-Macias M, González-Chávez MM. Thermal and textural properties of organogels developed by kandelilla wax in safflower oil. Journal of the American Oil Chemists' Society 2007; 84(11): 989-1000.
- Chopin-Doroteo M, Morales-Rueda JA, Dibildox-Alvarado E, Charó-Alonso MA, de la Peña-Gil A, Toro-Vazquez JF. The effect of shearing in the thermomechanical properties of kandelilla wax and kandelilla wax–tripalmitin organogels. Food Biophysics 2011; 6(3): 359–376.
- Pathirana CM, Shahidi F. Importance of insoluble-bound phenolics to antioxidant properties of wheat. Journal of Agricultural and Food Chemistry 2005; 54(4): 1256-1264.
- Zou Y, Gao Y, He H, Yang T. Effect of roasting on physico-chemical properties, antioxidant capacity and oxidative stability of wheat germ oil. Food Science and Technology 2018; 90: 246-253.
- Velickovska SK, Letia GN, Čočevska M, Brühl L, Silaghi-Dumitrescu R, Mirhosseini H, Matthäus B. Effect of bioactive compounds on antiradical and antimicrobial activity of extracts and cold-pressed edible oils from nutty fruits from Macedonia. Journal of Food Measurement and Characterization 2018; 12(4): 2545-2552.
- Rebolleda S, José GS, Luisa M, Sanz MT, Beltrán S, Solaesa ÁG. Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide. Foods 2020; 9(5): 625.
- Ibarz A, Barbosa-Cánovas GV. Unit operations in food engineering. CRC press, 2003.
- Ehrenstein GW, Riedel G, Trawiel P. Thermal Analysis of Plastics: theory and practice München: Carl Hanser: Cincinnati: Hanser Gardner Publications, 2004.
Abstract
In this study, wheat germ oil (WGO) oleogels were produced using WGO at 3%, 7%, and 10% oleogelator concentrations, and the most suitable ratios in terms of structural properties were tried to be determined. Stable gels were obtained with 3% candelilla wax (CDW), 8% carnauba wax (CRW), and 6% rice bran wax (RBW), and the quality properties of the WGO oleogels were determined during storage at 4 and 20 °C for 3 months. The solid fat content (% SFC) of the oleogels measured at 20 and 35 °C increased depending on the oleogelator ratio. According to the results of the rheology analysis, it was determined that the storage modulus (G´) of CDW and RBW oleogels were higher than the loss modulus (G´´), and they have properties of the elastic gel. In this study, as a result of structuring WGO with oleogelation, an alternative product with low cost, high storage stability, viscous at room temperature, and no trans-fatty acid was successfully produced.
Project Number
FDK-2019-1910
References
- Mensink RP, Katan MB. Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. The New England Journal of Medicine 1990; 323: 439-445.
- Mozaffarian D, Abdollahi M, Campos H, Houshiarrad A, Willett WC. Consumption of trans fats and estimated effects on coronary heart disease in Iran. European Journal of Clinical Nutrition 2006; 61(8): 1004-1010.
- Marangoni AG, Garti N. An overview of the past, present and future of organogels, Edible Oleogels: Structure and Health Implications. AOCS Press, 2011.
- Demirkesen İ. Farklı mumlarla oluşturulan oleojellerin reolojik ve tekstürel özellikleri. Gıda 2017; 42(1): 50-57.
- Dassanayake L, Kodali D, Ueno S, Sato K. Physical properties of rice bran wax in bulk and organogels. Journal of the American Oil Chemists' Society 2009; 86(12): 1163-1173.
- Hwang HS, Singh M, Bakota EL, Kim S,Winkler-Moser J, Liu S. Margarine from organogels of plant wax and soybean oil. Journal of the American Oil Chemists' Society 2013; 90(11): 1705–1712.
- Official and recommended methods of the American Oil Chemists' Society. American Oil Chemists' Society, Champaign, Method Cd 8-53, Cd 18-90, Ce 2-66, 1989.
- Animal and vegetable fats and oils. Determination of solid fat content by pulsed NMR. ISO, 2012.
- Papoti VT, Tsimidou MZ. Looking through the qualities of a fluorimetric assay for the total phenol content estimation in virgin olive oil, olive fruit or leaf polar extract. Food Chemistry 2009; 112(1): 246-252.
- Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999; 26(9-10): 1231-1237.
- Oh IK, Amoah C, Lim J, Jeong S, Lee S. Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer. LWT- Food Science and Technology 2017; 86: 430-437.
- Güven M. Farklı Buğday Çeşitlerinden Elde Edilen Rüşeym Yağlarının Yağ Asidi Dağılımları ve Antioksidan Aktiviteleri Üzerine Bir Araştırma. Yüksek Lisans Tezi, Afyon Kocatepe Üniversitesi, Afyon, Türkiye, 2012.
- Shurpalekar SR, Rao PH. Wheat germ. Advances in Food Research 1977; 23: 187- 304.
- Ören D. Soğuk pres ve süper akışkan karbondioksit ekstraksiyon metodu ile elde edilen buğday ruşeym yağlarının fizikokimyasal özelliklerinin karşılaştırılması. Yüksek Lisans Tezi, Selçuk Üniversitesi, Konya, Türkiye, 2013.
- Kara S. Karnauba ve Balmumu Vaksları ile Hazırlanan Oleojellerin Dsc Ve Ft-Ir Spektroskopisi ile Karakterizasyonu Yüksek Lisans Tezi, İstanbul Sabahattin Zaim Üniversitesi, İstanbul, Türkiye, 2019.
- Pehlivanoglu H, Demirci M, Toker OS. Rheological properties of wax oleogels rich in high oleic acid. International Journal of Food Properties 2017; 20(3): 2856-2867.
- Vali SR, Ju YH Kaimal, TNB, Chern YT. A process for the preparation of food-grade rice bran wax and the determination of its composition. Journal of the American Oil Chemists' Society, 2005; 82(1): 57-64.
- Toro-Vazquez JF, Morales-Rueda JA, Dibildox-Alvarado E, Charó-Alonso M, Alonzo-Macias M, González-Chávez MM. Thermal and textural properties of organogels developed by kandelilla wax in safflower oil. Journal of the American Oil Chemists' Society 2007; 84(11): 989-1000.
- Chopin-Doroteo M, Morales-Rueda JA, Dibildox-Alvarado E, Charó-Alonso MA, de la Peña-Gil A, Toro-Vazquez JF. The effect of shearing in the thermomechanical properties of kandelilla wax and kandelilla wax–tripalmitin organogels. Food Biophysics 2011; 6(3): 359–376.
- Pathirana CM, Shahidi F. Importance of insoluble-bound phenolics to antioxidant properties of wheat. Journal of Agricultural and Food Chemistry 2005; 54(4): 1256-1264.
- Zou Y, Gao Y, He H, Yang T. Effect of roasting on physico-chemical properties, antioxidant capacity and oxidative stability of wheat germ oil. Food Science and Technology 2018; 90: 246-253.
- Velickovska SK, Letia GN, Čočevska M, Brühl L, Silaghi-Dumitrescu R, Mirhosseini H, Matthäus B. Effect of bioactive compounds on antiradical and antimicrobial activity of extracts and cold-pressed edible oils from nutty fruits from Macedonia. Journal of Food Measurement and Characterization 2018; 12(4): 2545-2552.
- Rebolleda S, José GS, Luisa M, Sanz MT, Beltrán S, Solaesa ÁG. Bioactive compounds of a wheat bran oily extract obtained with supercritical carbon dioxide. Foods 2020; 9(5): 625.
- Ibarz A, Barbosa-Cánovas GV. Unit operations in food engineering. CRC press, 2003.
- Ehrenstein GW, Riedel G, Trawiel P. Thermal Analysis of Plastics: theory and practice München: Carl Hanser: Cincinnati: Hanser Gardner Publications, 2004.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Food Engineering |
| Journal Section | MBD |
| Authors | |
| Project Number | FDK-2019-1910 |
| Publication Date | September 1, 2023 |
| Submission Date | February 3, 2023 |
| Published in Issue | Year 2023 Volume: 35 Issue: 2 |
