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Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması

Year 2024, Volume: 7 Issue: 2, 342 - 350, 15.03.2024

Necla Özdemir Orhan Zeynep Eroğlu

https://doi.org/10.34248/bsengineering.1410249

Abstract

Günümüzde, gıdaların duyusal kalite ve fonksiyonel özelliklerini geliştirmek için yoğun bir şekilde çalışılmaktadır. Katı yağlar, yapısında yüksek oranda doymuş yağ asitleri içermesi nedeniyle sağlık açısından sorun oluşturabilmektedir ve bu nedenle gıdalarda katı yağ yerine kullanılabilecek ikame maddeleri geliştirilmektedir. Bu çalışmada, kraker yapımında katı yağ ikame maddesi olarak çörekotu yağı oleojeli (ÇOYO) kullanılmış olup, krakerin fiziksel, duyusal ve tekstürel özelliklerinde meydana gelen değişimler incelenmiştir. Kraker yapımında kullanılan shortening oranı % 0, % 50 ve % 100 olacak şekilde ÇOYO ile değiştirilerek, sırasıyla, Kontrol-kraker, % 50 ÇOYO-kraker ve %100 ÇOYO-kraker formülasyonları hazırlanmıştır. Kontrol-kraker, % 50 ÇOYO-kraker ve %100 ÇOYO-kraker örneklerinin nem değerleri sırası ile % 3.61, % 4.11 ve % 4.66 olarak bulunmuştur. En yüksek su aktivitesi değeri %100 ÇOYO-krakere (0,2315) ait olup bunu % 50 ÇOYO-kraker (0,1920) takip etmiştir. Bileşiminde ÇOYO bulunan krakerlerin L* değerlerinin azaldığı ve a* değerlerinin arttığı görülmüştür. En yüksek sertlik değeri (2396,90 g kuvvet) Kontrol-krakere ait iken en düşük sertlik değeri (1170,45 g kuvvet) %100 ÇOYO-krakere aittir (P<0,05). Formülasyonunda ÇOYO kullanılan krakerler duyusal analizde lezzet açısından daha çok beğenilmiştir (P<0,05). Genel beğeni açısından %100 ÇOYO-kraker örneği (7,18) en yüksek skoru alırken Kontrol-kraker örneği (6,55) en düşük skoru almıştır. Bu sonuçlar ÇOYO’nun kraker gibi ürünlerde kullanım potansiyelinin oldukça yüksek olduğunu göstermektedir.

Keywords

Çörek otu yağı Oleojel Katı yağ ikame maddesi Kraker

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Evaluation of the Potential Use of Black Cumin Oil Oleogel as a Solid Fat Alternative in Cracker Production

Year 2024, Volume: 7 Issue: 2, 342 - 350, 15.03.2024

Necla Özdemir Orhan Zeynep Eroğlu

https://doi.org/10.34248/bsengineering.1410249

Abstract

Nowadays, intensive studies have been carried out to improve the sensory, quality, and functional properties of foods. Fats raise question marks about health due to their high content of saturated fatty acids and therefore fat substitutes that can be used instead of fats have been developed. In this study, black cumin oil oleogel (BCOO) was used as a fat replacer in cracker production, and the changes in the physical, sensory, and textural properties of the cracker were investigated. The Control-cracker, 50%-cracker and 100%-cracker formulations were prepared by replacing shortening with BCOO at 0%, 50%, and 100% levels, respectively. The moisture content of the Control-cracker, 50% BCOO-cracker, and 100% BCOO-cracker was 3.61%, 4.11%, and 4.66%, respectively. The highest water activity belonged to the 100% BCOO-cracker (0.2315), followed by the 50% BCOO-cracker (0.1920). It was observed that L* value decreased and a* value increased in oleogel incorporated crackers (P<0.05). The highest hardness value (2396.90 g) belonged to the Control-cracker, the lowest (1170.45 g) belonged to the 100% BCOO-cracker (P<0.05). As for sensory analysis, the crackers incorporated with oleogels were shown to be the most preferable in terms of taste. The 100% BCOO-cracker had the highest score (7.18) while the Control-cracker had the lowest (6.55) for general acceptability. These results show that BCOO has a high potential for use in bakery products such as cracker.

Keywords

Black cumin oil Oleogel Fat replacer Cracker

Supporting Institution

Destekleyen kurum bulunmamaktadır.

References

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  • Albakry Z, Karrar E, Ahmed IAM, Oz E, Proestos C, El Sheikha AF, Oz F, Wu G, Wang X. 2022. Nutritional composition and volatile compounds of black cumin (nigella sativa l.) seed, fatty acid composition and tocopherols, polyphenols, and antioxidant activity of its essential oil. Horticulturae, 8(7): 575. https://doi.org/10.3390/horticulturae8070575.
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  • 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. J American Oil Chemists' Soc, 2023: 1–15.
  • Barragán-Martínez LP, Román-Guerrero A, Vernon-Carter EJ, Alvarez-Ramirez J. 2022. Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of sugar-snap cookies. Inter J Gastron Food Sci, 29: 100563. https://doi.org/10.1016/j.ijgfs.2022.100563.
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  • Choi KO, Hwang HS, Jeong S, Kim S, Lee S. 2020. The thermal, rheological, and structural characterization of grapeseed oil oleogels structured with binary blends of oleogelator. J Food Sci, 85(10): 3432-3441. https://doi.org/10.1111/1750-3841.15442.
  • Demirkesen I, Mert B. 2019. Utilization of beeswax oleogel‐shortening mixtures in gluten‐free bakery products. J American Oil Chem Soc, 96(5): 545-554. https://doi.org/10.1002/aocs.12195.
  • Demirkesen I, Mert B. 2020. Recent developments of oleogel utilizations in bakery products. Critical Rev Food Sci Nutri, 60(14): 2460-2479. https://doi.org/10.1080/10408398.2019.1649243.
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  • Espert M, Wang Q, Sanz T, Salvador A. 2023. Sunflower Oil-based Oleogel as Fat Replacer in Croissants: Textural and Sensory Characterisation. Food Bioprocess Technol, 16(9): 1943-1952. https://doi.org/10.1007/s11947-023-03029-w.
  • Fayaz G, Polenghi O, Giardina A, Cerne V, Calligaris S. 2020. Structural and rheological properties of medium‐chain triacylglyceride oleogels. Inter J Food Sci Technol, 56(2): 1040-1047. https://doi.org/10.1111/ijfs.14757.
  • Flores-Garcia CL, Medina-Herrera N, Rodriguez-Romero BA, Martinez-Avila GCG, Rojas R, Meza-Carranco Z. 2023. Impact of fat replacement by using organic-candelilla-wax-based oleogels on the physicochemical and sensorial properties of a model cookie. Gels, 9(8): 757. https://doi.org/10.1111/ijfs.14757.
  • Gallagher E, O'Brien CM, Scannell AGM, Arendt EK. 2003. Use of response surface methodology to produce functional short dough biscuits. J Food Engin, 56: 269–271. https://doi.org/10.1016/S0260-8774(02)00265-0.
  • Giacomozzi AS, Carrin ME, Palla CA. 2018. Muffins elaborated with optimized monoglycerides oleogels: from solid fat replacer obtention to product quality evaluation. J Food Sci, 83(6): 1505-1515. https://doi.org/10.1111/1750-3841.14174.
  • Giacomozzi AS, Carrín ME, Palla CA. 2022. Muffins made with monoglyceride oleogels: Impact of fat replacement on sensory properties and fatty acid profile. JAOCS, 100(4): 343-349. https://doi.org/10.1002/aocs.12674.
  • Giannoutsos K, Achilleas PZ, Koukoumaki DI, George M, Mourtzinos I, Sarris D, Gkatzionis K. 2023. Production of functional crackers based on non-conventional flours. Study of the physicochemical and sensory properties. Food Chem Adv, 2023(2): 100194. https://doi.org/10.1016/j.focha.2023.100194.
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  • İzci L, Şengül B. 2015. Sensory acceptability and fatty acid profile of fish crackers made from carassius gibelio. Food Sci Technol, 35(4): 643-646. https://doi.org/10.1590/1678-457X.6723.
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There are 53 citations in total.

Details

Primary Language Turkish
Subjects Food Engineering
Journal Section Research Articles
Authors

Necla Özdemir Orhan 0000-0003-2581-1275

Zeynep Eroğlu 0000-0002-6817-546X

Early Pub Date March 1, 2024
Publication Date March 15, 2024
Submission Date January 3, 2024
Acceptance Date February 27, 2024
Published in Issue Year 2024 Volume: 7 Issue: 2

Cite

APA Özdemir Orhan, N., & Eroğlu, Z. (2024). Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması. Black Sea Journal of Engineering and Science, 7(2), 342-350. https://doi.org/10.34248/bsengineering.1410249
AMA Özdemir Orhan N, Eroğlu Z. Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması. BSJ Eng. Sci. March 2024;7(2):342-350. doi:10.34248/bsengineering.1410249
Chicago Özdemir Orhan, Necla, and Zeynep Eroğlu. “Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması”. Black Sea Journal of Engineering and Science 7, no. 2 (March 2024): 342-50. https://doi.org/10.34248/bsengineering.1410249.
EndNote Özdemir Orhan N, Eroğlu Z (March 1, 2024) Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması. Black Sea Journal of Engineering and Science 7 2 342–350.
IEEE N. Özdemir Orhan and Z. Eroğlu, “Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması”, BSJ Eng. Sci., vol. 7, no. 2, pp. 342–350, 2024, doi: 10.34248/bsengineering.1410249.
ISNAD Özdemir Orhan, Necla - Eroğlu, Zeynep. “Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması”. Black Sea Journal of Engineering and Science 7/2 (March 2024), 342-350. https://doi.org/10.34248/bsengineering.1410249.
JAMA Özdemir Orhan N, Eroğlu Z. Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması. BSJ Eng. Sci. 2024;7:342–350.
MLA Özdemir Orhan, Necla and Zeynep Eroğlu. “Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması”. Black Sea Journal of Engineering and Science, vol. 7, no. 2, 2024, pp. 342-50, doi:10.34248/bsengineering.1410249.
Vancouver Özdemir Orhan N, Eroğlu Z. Katı Yağ Alternatifi Olarak Çörekotu Yağı Oleojelinin Kraker Yapımında Kullanım Potansiyelinin Araştırılması. BSJ Eng. Sci. 2024;7(2):342-50.
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