KETEN TOHUMU YAĞI VE AYÇİÇEK YAĞINDAN FARKLI VAKSLAR KULLANILARAK OLUŞTURULAN OLEOJELLERİN BİSKÜVİ KALİTESİ ÜZERİNE ETKİLERİ

Year 2021, , 1279 - 1288, 05.08.2021

Kübra Sultan Özdemir

https://doi.org/10.15237/gida.GD21108

Abstract

Yağlar insan beslenmesinin temel bileşenlerden biri olup, enerji kaynağı olması ve gıda ürününün lezzet ve tekstürünü geliştirmesi, bazı vitamin, biyoaktif bileşen gibi maddeler için taşıyıcı olmasından dolayı oldukça önemlidir. Ancak katı yağların sağlık üzerine muhtemel zararları nedeni ile ikame olarak oleojel kullanımı önerilmektedir. Bu çalışmada, balmumu, kandelila ve karnauba vaks ile keten tohumu yağı ve ayçiçek yağı kullanılarak oleojeller üretilmiş, sonrasında bu oleojeller geleneksel bisküvi kompozisyonunda katı yağ ikamesi olarak kullanılmıştır. Oleojellerin yağ bağlama kapasitesi ile bisküvilerde renk, çap, kalınlık, yayılma oranı gibi fiziksel özellikler ve tekstürel özellikler incelenmiştir. En yüksek yağ bağlama kapasitesi kandelila vaks ile üretilen oleojellerde tespit edilmiştir. Keten yağı oleojellerinin %50 oranında şortening yerine kullanılmasıyla üretilen bisküvilerde sertlik değeri kontrole göre önemli derecede azalırken, %100 ayçiçek yağı oleojeli ile ikame edilen bisküvilerde önemli bir fark gözlenmemiştir.

Keywords

oleojel, karnauba mumu, kandelila mumu, balmumu, bisküvi, tekstür

EFFECT OF SUNFLOWER OIL AND FLAXSEED OIL BASED OLEOGELS FORMED BY DIFFERENT WAXES ON THE QUALITY OF BISCUITS

Abstract

Fats are one of the basic components of human nutrition and are very important because they are a source of energy, improve the flavor and texture of the food product, and are carriers for some vitamins and bioactive components. However, the use of oleogels is recommended as a substitute due to the possible health risks of solid fats. In this study, flaxseed and sunflower oil based oleogels were produced with beeswax, candelila and carnauba wax and these oleogels were used as a shortening substitute in traditional biscuit composition. The oil binding capacity of oleogels, color, diameter, thickness, spread ratio and textural properties of biscuits were investigated. The highest oil binding capacity was determined in candelila wax oleogels. While the hardness value of the biscuits produced with flaxseed oil oleogels (50%) decreased significantly compared to the control, no significant difference was observed in the biscuits replaced with 100% sunflower oil oleogels.

Keywords

oleogels, cookie, carnauba wax, candellila wax

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