MARGARİN FORMÜLASYONUNDA KONJÜGE LİNOLEİK ASİT KULLANIMININ DEPOLAMA STABİLİTESİ ÜZERİNE ETKİSİ

Year 2020, Volume: 45 Issue: 5, 997 - 1008, 19.08.2020

Ayşe Güney Hamza Alaşalvar Hakan Erinç

https://doi.org/10.15237/gida.GD20059

Abstract

Sunulan bu çalışmada, konjüge linoleik asit (KLA) bakımından zengin margarin formülasyonlarının üretiminde iki farklı formda (esterifiye ve mikroenkapsüle), farklı miktarlarda KLA kullanım olanakları araştırılmıştır. Bu amaçla, üretilen margarinlerin karakterizasyonu yapılmış ve 120 gün süresince depolama stabiliteleri belirlenmiştir. Depolama süresinde KLA ve mikro-enkapsüle KLA miktarının artması ile parlaklık ve yeşillik değerlerinde bir miktar azalma gözlemlenmesine rağmen, sarılık değeri bir miktar artmıştır. Ayrıca depolama süresince yapılan serbest yağ asitliğinde KLA miktarının artması ve depolama süresinin uzaması ile bir miktar azalma meydana gelmiştir. Peroksit sayısında ise depolama süresince KLA miktarının artması ile bir miktar artma gözlemlenmiştir. Bir diğer oksidasyon analizi olan malonaldehit analizinde ise KLA kullanımı ile çok az bir miktarda artış gözlenmiştir.

Keywords

Konjüge linoleik asit, margarin, enkapsülasyon, depolama

Supporting Institution

Niğde Ömer Halisdemir Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi

Project Number

GTB 2018/05-BAGEP

Thanks

Bu çalışma Niğde Ömer Halisdemir Üniversitesi Bilimsel Araştırma Projeleri Koordinasyon Birimi tarafından desteklenen GTB 2018/05-BAGEP nolu “Mikrodalga Işınım ve Ultrases Dalgaları ile Konjüge Linoleik Asit Üretiminin Optimizasyonu ve Margarin Formülasyonunda Kullanımı” başlıklı proje kapsamında üretilmiştir.

THE EFFECT OF CONJUGATED LINOLEIC ACID ADDITION ON THE STORAGE STABILITY OF MARGARINE

Abstract

In this study, it was investigated the possibilities of conjugated linoleic acid (CLA) usage in different forms (esterified and microencapsulated) and different ratios in the production of CLA-rich margarine formulations. For this purpose, the margarine formulations were characterized and their storage stability was determined for 120 days. Although a slight decrease in brightness and greenness values was observed with increase in the amount of CLA and micro-encapsulated CLA during the storage period, the yellowness value slightly increased. Besides, there was a decrease in free fatty acidity with an increase in the amount of CLA and extending storage time. A slight increase was observed in peroxide value of margarine with the increase in the amount of CLA during storage. In malonaldehyde analysis, which is another oxidation analysis, an increase was observed with the use of CLA.

Keywords

Conjugated linoleic acid, margarine, encapsulation, storage

Project Number

GTB 2018/05-BAGEP

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