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

Yıl 2024, Cilt: 10 Sayı: 1, 40 - 51, 03.01.2024

Zeynep Eroğlu , Necla Özdemir Orhan

https://doi.org/10.3153/FH24004

Öz

Bu çalışmanın amacı, zeytinyağı oleojelinin kek üretiminde katı yağ (şortening) ikamesi olarak kullanım potansiyelini araştırmaktır. Bu amaçla, kek formülasyonundaki şortening miktarı % 25 (% 25 Oleojel-kek) ve % 50 (% 50 Oleojel-kek) oranlarında oleojel ile ikame edilmiştir. Kontrol örneğinde (Kontrol-kek) ise yağ olarak sadece şortening kullanılmıştır. Kontrol-kek, % 25 Oleojel-kek ve % 50 Oleojel-kek hamurlarının özgül ağırlıkları, sırasıyla, 0.90 ±0.00, 0.98 ±0.00 ve 1.06 ±0.01’dir. Kek hamurlarının tamamı kaymayla azalan akış özelliği (n < 1, psödoplastik) sergilemiş ve Herschel-Bulkley modeline uygunluk göstermiştir (R2, 0.9975-0.9950). Oleojel içeren kek hamurlarının görünür viskozite değerleri Kontrol-kek örneğine göre daha düşüktür (p < 0.05). Kek hamurlarının G′ değerleri, G′′ değerlerinden daha yüksektir ve bu durum örneklerin katı benzeri yapı sergilediğine işaret etmektedir. En yüksek sertlik değeri Kontrol-kek örneğine (403.92 ±14.84 g) ait iken en düşük sertlik değeri % 50 Oleojel-kek örneğine (303.11 ±12.10 g) aittir (p < 0.05). Formülasyona ilave edilen oleojel miktarı arttıkça keklerin elastikiyeti artmıştır (p < 0.05). Duyusal analiz parametreleri açısından örnekler arasındaki farklılıklar, istatistiksel olarak önemsiz bulunmuştur (p > 0.05). Elde edilen sonuçlar, kek yapımında şortening yerine oleojel kullanımının umut vadeden bir geleceğinin olduğunu göstermektedir.

Anahtar Kelimeler

Zeytinyağı Oleojel Şortening Kek Yağ ikamesi

Destekleyen Kurum

Destekleyen kurum bulunmamamktadır.

Kaynakça

  • AACCI (2010). Approved Methods of Analysis (11 ed.). Method 10-00.01 Baking quality of cake flour; Method 10-15.01 Baking quality of angel-cake flour. AACC International, St Paul, MN, USA.
  • Adili, L., Roufegarinejad, L., Tabibiazar, M., Hamishehkar, H., Alizadeh, A. (2020). Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger. LWT-Food Science and Technology, 126, 109277. https://doi.org/10.1016/j.lwt.2020.109277
  • Alongi, M., Paolo, L., Clodoveo M.L., Schena, P.F. (2022). Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds. Food Chemistry, 368, 130779. https://doi.org/10.1016/j.foodchem.2021.130779
  • Alvarez-Ramirez, J., Vernon-Carter, E.J., Carrera-Tarela, Y., Garcia, A., Roldan-Cruz, C. (2020). Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread. LWT-Food Science and Technology 130,109701. https://doi.org/10.1016/j.lwt.2020.109701
  • AOAC (2000). Official methods of analysis of AOAC International (17 ed.). Method 935.36 Solid (total) in bread. AOAC International. Gaithersburg, MD, USA.
  • Arıkan, B. (2008). Sıcaklık, pH ve konsantrasyonun ayva püresinin reolojik özellikleri üzerine etkisi. İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İstanbul, Türkiye, 84 s.
  • Armutçu, F., Namuslu, M., Yüksel, R., Kaya M. (2013). Zeytinyağı ve sağlık: biyoaktif bileşenleri, antioksidan özellikleri ve klinik etkiler. Konuralp Tıp Dergisi, 5(1), 60-68.
  • Badem, Ş., Baştürk, A. (2023). Oxidative stability and characterization of oleogels obtained from safflower oil-based beeswax and rice bran wax and their effect on the quality of cake samples. Journal of the American Oil Chemists' Society, 1–15. https://doi.org/10.1002/aocs.12694
  • Baltacıoğlu, C., Uyar M. (2017). Kabak (Cucubita pepo L.) Tozunun kek üretiminde potansiyel kullanımı ve kek kalite parametrelerine etkisi. Akademik Gıda, 15(3), 274-280. https://doi.org/10.24323/akademik-gida.345267
  • Brito, G.B., Peixoto, V.O.D.S., Martins, M.T., Rosário, D.K.A., Ract, J.N., Conte-Júnior, C.A., Torres, A.G., Castelo-Branco, V.N. (2022). Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer. Food Structure, 32, 100264. https://doi.org/10.1016/j.foostr.2022.100264
  • Choi, K.O., Hwang, H.S., Jeong, S., Kim, S., Lee, S. (2020). The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator. Journal of Food Science, 85(10), 3432-3441. https://doi.org/10.1111/1750-3841.15442
  • Demirkesen, İ. (2017). Farklı mumlarla oluşturulan oleojellerin reolojik ve tekstürel özellikleri. GIDA / The Journal of Food, 42(1). https://doi.org/10.15237/gida.GD16059
  • Demirkesen, I., Mert, B. (2019). Utilization of beeswax oleogel‐shortening mixtures in gluten‐free bakery products. Journal of the American Oil Chemists' Society, 96(5), 545-554. https://doi.org/10.1002/aocs.12195
  • Di Mattia, C., Balestra, F., Sacchetti, G., Neri, L., Mastrocola, D., Pittia, P. (2015). Physical and structural properties of extra-virgin olive oil-based mayonnaise. LWT-Food Science and Technology, 62(1), 764-770. https://doi.org/10.1016/j.lwt.2014.09.065
  • Doğan, İ.S., Akbaş, Ö., Tunçtürk, Y. (2012). Yağı azaltılmış kek üretiminde ekzopolisakkarit kullanımı. GIDA / The Journal of Food, 37(3), 141-148
  • Espert, M., Wang, Q., Sanz, T., Salvador, A. (2023). Sunflower oil-based oleogel as fat replacer in croissants: textural and sensory characterisation. Food and Bioprocess Technology, 6, 1943–1952. https://doi.org/10.1007/s11947-023-03029-w
  • Faber, T.J., Jaishankar, A., McKinley, G.H. (2017). Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese. Food Hydrocolloids, 62, 325-339. https://doi.org/10.1016/j.foodhyd.2016.06.038
  • Ferro, A.C., de Souza Paglarini, C., Rodrigues Pollonio, M.A., Lopes Cunha, R. (2021). Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion. Meat Science. 174, 108424. https://doi.org/10.1016/j.meatsci.2020.108424
  • Ghazani, S. M., Dobson, S., Marangoni, A. G. (2022). Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil. Current Research in Food Science, 5, 998-1008. https://doi.org/10.1016/j.crfs.2022.06.002
  • Giacomozzi, A.S., Carrin, M.E., Palla, C.A. (2018). Muffins elaborated with optimized monoglycerides oleogels: from solid fat replacer obtention to product quality evaluation. Journal of Food Science, 83(6), 1505-1515. https://doi.org/10.1111/1750-3841.14174
  • Guadarrama-Lezama, A.Y., Carrillo-Navas, H., Pérez-Alonso, C., Vernon-Carter, E.J., Hoda, H.H., Saad, A.M. (2023). Utilization of carob bean pulp and seeds in preparing functional cup-cake and tortilla bread. Food Technology Research Journal, 1(1), 1-14. https://doi.org/10.21203/rs.3.rs-2097487/v2
  • Jeong, S., Lee, S., Oh, I. (2021). Development of antioxidant-fortified oleogel and its application as a solid fat replacer to muffin. Foods, 10(12). https://doi.org/10.3390/foods10123059
  • Kaçar, D. (2010). Kimyasal interesterefikasyon yöntemi ile zeytinyağı bazlı yeni ibir yağ ürününün geliştirilmesi ve kek-bisküvi üretiminde kullanılabilirliğinin araştırılması. Hacettepe Üni., Fen Bil. Ens., Gıda Müh. A.B.D., Yüksek Lisans Tezi, Ankara, Türkiye. 71 s.
  • Khalil, A.H. (1998). The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake. Plant Foods for Human Nutrition, 52, 299-313. https://doi.org/10.1023/A:1008096031498
  • Khiabani, A.A., Tabibiazar, M., Roufegarinejad, L., Hamishehkar, H., Alizadeh, A. (2020). Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger. Food Chemistry, 333, 127446. https://doi.org/10.1016/j.foodchem.2020.127446
  • Kim, J.Y., Lim, J., Lee, J., Hwang, H.S., Lee, S. (2017). Utilization of oleogels as a replacement for solid fat in aerated baked goods: physicochemical, rheological, and tomographic characterization. Journal of Food Science, 82(2), 445-452. https://doi.org/10.1111/1750-3841.13583
  • Malvano, F., Laudisio, M., Albanese, D., d’Amore, M., Marra, F. (2022). Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization. Foods MDPI, 11, 2643. https://doi.org/10.3390/foods11172643
  • Moghtadaei, M., Soltanizadeh, N., Goli, S.A.H. (2018). Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger. Food Research International, 108, 368-377. https://doi.org/10.1016/j.foodres.2018.03.051
  • Moghtadaei, M., Soltanizadeh, N., Goli-Hossein, S.A., Sharifimehr, S. (2021). Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat. Journal Food Science Technology, 58(12), 4775-4784. https://doi.org/10.1007/s13197-021-04970-4
  • Ng, S.P., Lai, O.M., Abas, F., Lim, H.K., Tan, C.P. (2014). Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure. Food Research International, 64, 919-930. https://doi.org/10.1016/j.foodres.2014.08.045
  • Oh, I.K., Amoah, C., Lim, J., Jeong, S., Lee, S. (2017). Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer. LWT-Food Science and Technology, 86, 430-437. https://doi.org/10.1016/j.lwt.2017.08.021
  • Oh, I.K., Lee, S. (2018). Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins. Food Hydrocolloids, 77, 796-802. https://doi.org/10.1016/j.foodhyd.2017.11.022
  • Orhan-Ozdemir, N., Eroglu, Z. (2022). Structural characterization and oxidative stability of black cumin oil oleogels prepared with natural waxes. Journal of Food Processing and Preservation, 46(12). https://doi.org/10.1111/jfpp.17211
  • Ramaswamy, H., Marcotte, M. (2006). Food processing: principles and applications. CRC Press, Boca Raton, USA, 407 p. ISBN: 978-0-203-48524-8.
  • Roche, H.M. (2005). Fatty acids and the metabolic syndrome. Proceeding of the Nutrition Society. 64, 23-29. https://doi.org/10.1079/PNS2004405
  • Roy, S., Hussain, S. A., Prasad, W. G., Khetra, Y. (2022). Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate. Applied Food Research, 2, 100029. https://doi.org/10.1016/j.afres.2021.100029
  • Silva, R.C.d., Ferdaus, M. J., Foguel, A., da Silva, T.L.T. (2023). Oleogels as a fat substitute in food: a current review. Gels, 9, 180. https://doi.org/10.3390/gels9030180
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Determination of the effect of olive oil oleogel as a shortening replacer on quality properties of cake

Yıl 2024, Cilt: 10 Sayı: 1, 40 - 51, 03.01.2024

Zeynep Eroğlu , Necla Özdemir Orhan

https://doi.org/10.3153/FH24004

Öz

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.

Anahtar Kelimeler

Olive oil Oleogel Shortening Cake Fat replacement

Kaynakça

  • AACCI (2010). Approved Methods of Analysis (11 ed.). Method 10-00.01 Baking quality of cake flour; Method 10-15.01 Baking quality of angel-cake flour. AACC International, St Paul, MN, USA.
  • Adili, L., Roufegarinejad, L., Tabibiazar, M., Hamishehkar, H., Alizadeh, A. (2020). Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger. LWT-Food Science and Technology, 126, 109277. https://doi.org/10.1016/j.lwt.2020.109277
  • Alongi, M., Paolo, L., Clodoveo M.L., Schena, P.F. (2022). Oleogelation of extra virgin olive oil by different oleogelators affects the physical properties and the stability of bioactive compounds. Food Chemistry, 368, 130779. https://doi.org/10.1016/j.foodchem.2021.130779
  • Alvarez-Ramirez, J., Vernon-Carter, E.J., Carrera-Tarela, Y., Garcia, A., Roldan-Cruz, C. (2020). Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread. LWT-Food Science and Technology 130,109701. https://doi.org/10.1016/j.lwt.2020.109701
  • AOAC (2000). Official methods of analysis of AOAC International (17 ed.). Method 935.36 Solid (total) in bread. AOAC International. Gaithersburg, MD, USA.
  • Arıkan, B. (2008). Sıcaklık, pH ve konsantrasyonun ayva püresinin reolojik özellikleri üzerine etkisi. İstanbul Teknik Üniversitesi Fen Bilimleri Enstitüsü Gıda Mühendisliği Anabilim Dalı Yüksek Lisans Tezi, İstanbul, Türkiye, 84 s.
  • Armutçu, F., Namuslu, M., Yüksel, R., Kaya M. (2013). Zeytinyağı ve sağlık: biyoaktif bileşenleri, antioksidan özellikleri ve klinik etkiler. Konuralp Tıp Dergisi, 5(1), 60-68.
  • Badem, Ş., Baştürk, A. (2023). Oxidative stability and characterization of oleogels obtained from safflower oil-based beeswax and rice bran wax and their effect on the quality of cake samples. Journal of the American Oil Chemists' Society, 1–15. https://doi.org/10.1002/aocs.12694
  • Baltacıoğlu, C., Uyar M. (2017). Kabak (Cucubita pepo L.) Tozunun kek üretiminde potansiyel kullanımı ve kek kalite parametrelerine etkisi. Akademik Gıda, 15(3), 274-280. https://doi.org/10.24323/akademik-gida.345267
  • Brito, G.B., Peixoto, V.O.D.S., Martins, M.T., Rosário, D.K.A., Ract, J.N., Conte-Júnior, C.A., Torres, A.G., Castelo-Branco, V.N. (2022). Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: Structural characterization and their application as fat-replacer. Food Structure, 32, 100264. https://doi.org/10.1016/j.foostr.2022.100264
  • Choi, K.O., Hwang, H.S., Jeong, S., Kim, S., Lee, S. (2020). The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator. Journal of Food Science, 85(10), 3432-3441. https://doi.org/10.1111/1750-3841.15442
  • Demirkesen, İ. (2017). Farklı mumlarla oluşturulan oleojellerin reolojik ve tekstürel özellikleri. GIDA / The Journal of Food, 42(1). https://doi.org/10.15237/gida.GD16059
  • Demirkesen, I., Mert, B. (2019). Utilization of beeswax oleogel‐shortening mixtures in gluten‐free bakery products. Journal of the American Oil Chemists' Society, 96(5), 545-554. https://doi.org/10.1002/aocs.12195
  • Di Mattia, C., Balestra, F., Sacchetti, G., Neri, L., Mastrocola, D., Pittia, P. (2015). Physical and structural properties of extra-virgin olive oil-based mayonnaise. LWT-Food Science and Technology, 62(1), 764-770. https://doi.org/10.1016/j.lwt.2014.09.065
  • Doğan, İ.S., Akbaş, Ö., Tunçtürk, Y. (2012). Yağı azaltılmış kek üretiminde ekzopolisakkarit kullanımı. GIDA / The Journal of Food, 37(3), 141-148
  • Espert, M., Wang, Q., Sanz, T., Salvador, A. (2023). Sunflower oil-based oleogel as fat replacer in croissants: textural and sensory characterisation. Food and Bioprocess Technology, 6, 1943–1952. https://doi.org/10.1007/s11947-023-03029-w
  • Faber, T.J., Jaishankar, A., McKinley, G.H. (2017). Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese. Food Hydrocolloids, 62, 325-339. https://doi.org/10.1016/j.foodhyd.2016.06.038
  • Ferro, A.C., de Souza Paglarini, C., Rodrigues Pollonio, M.A., Lopes Cunha, R. (2021). Glyceryl monostearate-based oleogels as a new fat substitute in meat emulsion. Meat Science. 174, 108424. https://doi.org/10.1016/j.meatsci.2020.108424
  • Ghazani, S. M., Dobson, S., Marangoni, A. G. (2022). Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in olive oil. Current Research in Food Science, 5, 998-1008. https://doi.org/10.1016/j.crfs.2022.06.002
  • Giacomozzi, A.S., Carrin, M.E., Palla, C.A. (2018). Muffins elaborated with optimized monoglycerides oleogels: from solid fat replacer obtention to product quality evaluation. Journal of Food Science, 83(6), 1505-1515. https://doi.org/10.1111/1750-3841.14174
  • Guadarrama-Lezama, A.Y., Carrillo-Navas, H., Pérez-Alonso, C., Vernon-Carter, E.J., Hoda, H.H., Saad, A.M. (2023). Utilization of carob bean pulp and seeds in preparing functional cup-cake and tortilla bread. Food Technology Research Journal, 1(1), 1-14. https://doi.org/10.21203/rs.3.rs-2097487/v2
  • Jeong, S., Lee, S., Oh, I. (2021). Development of antioxidant-fortified oleogel and its application as a solid fat replacer to muffin. Foods, 10(12). https://doi.org/10.3390/foods10123059
  • Kaçar, D. (2010). Kimyasal interesterefikasyon yöntemi ile zeytinyağı bazlı yeni ibir yağ ürününün geliştirilmesi ve kek-bisküvi üretiminde kullanılabilirliğinin araştırılması. Hacettepe Üni., Fen Bil. Ens., Gıda Müh. A.B.D., Yüksek Lisans Tezi, Ankara, Türkiye. 71 s.
  • Khalil, A.H. (1998). The influence of carbohydrate-based fat replacers with and without emulsifiers on the quality characteristics of lowfat cake. Plant Foods for Human Nutrition, 52, 299-313. https://doi.org/10.1023/A:1008096031498
  • Khiabani, A.A., Tabibiazar, M., Roufegarinejad, L., Hamishehkar, H., Alizadeh, A. (2020). Preparation and characterization of carnauba wax/adipic acid oleogel: A new reinforced oleogel for application in cake and beef burger. Food Chemistry, 333, 127446. https://doi.org/10.1016/j.foodchem.2020.127446
  • Kim, J.Y., Lim, J., Lee, J., Hwang, H.S., Lee, S. (2017). Utilization of oleogels as a replacement for solid fat in aerated baked goods: physicochemical, rheological, and tomographic characterization. Journal of Food Science, 82(2), 445-452. https://doi.org/10.1111/1750-3841.13583
  • Malvano, F., Laudisio, M., Albanese, D., d’Amore, M., Marra, F. (2022). Olive Oil-Based Oleogel as Fat Replacer in a Sponge Cake: A Comparative Study and Optimization. Foods MDPI, 11, 2643. https://doi.org/10.3390/foods11172643
  • Moghtadaei, M., Soltanizadeh, N., Goli, S.A.H. (2018). Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger. Food Research International, 108, 368-377. https://doi.org/10.1016/j.foodres.2018.03.051
  • Moghtadaei, M., Soltanizadeh, N., Goli-Hossein, S.A., Sharifimehr, S. (2021). Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat. Journal Food Science Technology, 58(12), 4775-4784. https://doi.org/10.1007/s13197-021-04970-4
  • Ng, S.P., Lai, O.M., Abas, F., Lim, H.K., Tan, C.P. (2014). Stability of a concentrated oil-in-water emulsion model prepared using palm olein-based diacylglycerol/virgin coconut oil blends: Effects of the rheological properties, droplet size distribution and microstructure. Food Research International, 64, 919-930. https://doi.org/10.1016/j.foodres.2014.08.045
  • Oh, I.K., Amoah, C., Lim, J., Jeong, S., Lee, S. (2017). Assessing the effectiveness of wax-based sunflower oil oleogels in cakes as a shortening replacer. LWT-Food Science and Technology, 86, 430-437. https://doi.org/10.1016/j.lwt.2017.08.021
  • Oh, I.K., Lee, S. (2018). Utilization of foam structured hydroxypropyl methylcellulose for oleogels and their application as a solid fat replacer in muffins. Food Hydrocolloids, 77, 796-802. https://doi.org/10.1016/j.foodhyd.2017.11.022
  • Orhan-Ozdemir, N., Eroglu, Z. (2022). Structural characterization and oxidative stability of black cumin oil oleogels prepared with natural waxes. Journal of Food Processing and Preservation, 46(12). https://doi.org/10.1111/jfpp.17211
  • Ramaswamy, H., Marcotte, M. (2006). Food processing: principles and applications. CRC Press, Boca Raton, USA, 407 p. ISBN: 978-0-203-48524-8.
  • Roche, H.M. (2005). Fatty acids and the metabolic syndrome. Proceeding of the Nutrition Society. 64, 23-29. https://doi.org/10.1079/PNS2004405
  • Roy, S., Hussain, S. A., Prasad, W. G., Khetra, Y. (2022). Quality attributes of high protein ice cream prepared by incorporation of whey protein isolate. Applied Food Research, 2, 100029. https://doi.org/10.1016/j.afres.2021.100029
  • Silva, R.C.d., Ferdaus, M. J., Foguel, A., da Silva, T.L.T. (2023). Oleogels as a fat substitute in food: a current review. Gels, 9, 180. https://doi.org/10.3390/gels9030180
  • Stender, S., (2020). Trans fat in foods in Iran, South-Eastern Europe, Caucasia and Central Asia: a market basket investigation. Food Policy, 96, 101877. https://doi.org/10.1016/j.foodpol.2020.101877
  • Wettlaufer, T., Floter, E. (2022). Wax based oleogels and their application in sponge cakes. Food & Function, 13(18), 9419-9433. https://doi.org/10.1039/D2FO00563H
  • Willett, S. A., Akoh, C. C. (2019). Physicochemical characterization of yellow cake prepared with structured lipid oleogels. Journal of Food Science, 84(6), 1390-1399. https://doi.org/10.1111/1750-3841.14624
  • Yang, C., Liu, Z., Zhang, M., Woo, M.W., Li, S., Xiong, H., Zhao, Q. (2021). Effects of fermentable carbohydrates on the quality properties and in vitro digestibility of Yiyang rice cake. LWT-Food Science and Technology, 148, 111800. https://doi.org/10.1016/j.lwt.2021.111800
  • Yu, Y., Wang, T., Gong, Y., Wang, W., Wang, X., Yu, D., Wu, F., Wang, L. (2022). Effect of ultrasound on the structural characteristics and oxidative stability of walnut oil oleogel coated with soy protein isolate-phosphatidylserine. Ultrasonics Sonochemistry, 83, 105945. https://doi.org/10.1016/j.ultsonch.2022.105945
  • Zhou, J., Faubion, J.M., Walker, C.E. (2011). Evaluation of different types of fats for use in high-ratio layer cakes, LWT-Food Science and Technology, 44(8): s. 1802-1808. https://doi.org/10.1016/j.lwt.2011.03.013
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Research Articles
Yazarlar

Zeynep Eroğlu 0000-0002-6817-546X

Necla Özdemir Orhan 0000-0003-2581-1275

Erken Görünüm Tarihi 10 Aralık 2023
Yayımlanma Tarihi 3 Ocak 2024
Gönderilme Tarihi 19 Temmuz 2023
Yayımlandığı Sayı Yıl 2024Cilt: 10 Sayı: 1

Kaynak Göster

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
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