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    Effect of oil type and concentration on solid fat contents and rheological properties of watery oleogels
    (Innovhub Ssi-Area Ssog, 2021) Pehlivanoglu, Halime; Akcicek, Alican; Can, Asli Muslu; Karasu, Salih; Demirci, Mehmet; Yilmaz, Mustafa Tahsin
    This study aims at evaluating the effect of oil type and concentration on solid fat contents and rheological properties of oleogels (OGs) prepared using different types of oils; namely, HOSO (High oleic sunflower oil), HO (Hazelnut oil), OO (Olive oil) and BF (Blend Fat) as well as food-grade carnauba wax (CW) as an oleogelator at different concentrations (5 and 7%). The rheological analysis showed that all OGs samples exhibited viscoelastic solid-like gel behaviour. Both oil and wax concentrations significantly (p<0.05) affected the viscoelastic rheological properties. K' values of the samples increased with increased wax and aqueous phase concentration. The type of oils and their ratio in an oil phase could significantly (p<0.05) affect the K' values and solid fat content (SFC). At 5% of wax concentration, the sample A4 prepared with 100% HOSO had the lowest SFC at all temperature levels. At 7% of wax concentration, the sample C3 prepared with 100% HOSO had the lowest SFC at the temperature levels ranging between 10 and 30 degrees C; however, the sample (coded as B4) prepared with 100% HOSO had the lowest SFC at 35 degrees C. These results suggest that wax/OGs blends could be produced by using wax and different types of oils at different concentrations. The use of oleogels could be further suggested in terms of healthy nutrition given the possibility to decrease the level of saturated fatty acids in people's diet.
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    Fabrication and characterisation of Pickering emulsion-based oleogel stabilised by citrus fibre and whey protein isolate colloidal complex: application in cookie formulation
    (John Wiley and Sons Inc, 2024) Genc, Ezgi; Karasu, Salih; Akcicek, Alican; Toker, Omer Said
    In this study, the oleogel was produced by Pickering emulsion-based method by using citrus fibre (CF)-whey protein isolate (WPI) colloidal complex. The obtained oleogels were characterised by rheological and textural properties, and then the oleogels were used in cookies as an alternative to palm oil. The four oleogels (1% to 5%) were fabricated using a CF-10% WPI complex. Shear thinning rheological behaviour was observed in all emulsion and oleogel samples. The G values were greater than the G values, indicating that solid-like behaviour dominated in all emulsion and oleogel samples. All oleogel samples had a higher than 90% oil-holding capacity. The visual appearance of 3% CF-10% WPI and 5% CF-10% WPI showed no surface oil, and more integrity structure means that could well trap oil in a gel matrix. Increasing CF% concentration reduced oil droplets and created a more compact structure, particularly at 3% and 5% CF-10% WPI. An increase in CF concentration from 2% to 5% led to an increase in the hardness value of the dried products and cookies that CF formed a 3D network structure with binds liquid oil. The oxidative stability showed that no significant changes were found between the 3% CF-10% WPI and palm cookies (P < 0.05). Cookies containing oleogels with a 3% CF content exhibited a visual resemblance to this trait, suggesting a colour appearance that closely resembled cookies made with palm oil. The incorporation of oleogels into the cookie recipe proved to be an effective substitute for palm oil. CF-10% WPI oleogels show promise for use in cookie preparation as a replacement for palm oil, offering potential as substitutes for saturated and trans fats in food products. © 2024 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF).