Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi

Zeynep Hazal Tekin Çakmak

doi:10.35229/jaes.1576217

EN TR

SUSTAINABLE PLANT-BASED LOW-FAT SALAD DRESSING PRODUCTION

Abstract

This study aimed to investigate the potential use of cold-pressed okra seed oil by-products as natural fat replacers and functional ingredients in low-fat vegan salad dressing formulation to enhance its zero-waste potential. The flow behavior, viscoelastic and 3-ITT properties of salad dressings were investigated. Cold-pressed okra seed by-product can be considered as a good source for enriching low-fat vegan salad dressings due to its high protein (32.2%) and carbohydrate (45.1%) content. The study findings showed that all salad dressing samples maintained their viscoelastic character throughout food processing, including consumption under shaking and squeezing as well as large amounts of sudden deformation such as homogenization or pumping. This study supports human and animal health by-products of okra seed oil obtained from the cold-pressed oil industry as functional ingredients and natural fat replacers in low-fat vegan salad dressing formulation. It contributes to the One Health approach by showing how these by-products can enhance their health-promoting properties. The main disadvantage of cold-pressed oil production is the release of by-products/waste generated during processing into the environment; these by-products constitute approximately 10-30% of the total incoming raw material and cause some environmental problems (water, soil and air pollution, solid waste streams and biodiversity reduction). Therefore, it is of great importance for the food industry to develop appropriate waste disposal and by-product management systems, thereby reducing environmental risks, to reducing the carbon footprint. This study aimed to establish a framework for a sustainable zero-waste food processing system for the use of cold-pressed oil by-products and to develop customized plant-based food products for human consumption.

Keywords

cold-pressed oil by-product, plant-based food products, sustainable, vegan salad dressing, zero waste potential

Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi

Abstract

Bu çalışma, sıfır atık potansiyelini güçlendirmek için soğuk preslenmiş bamya tohumu yağı yan ürünlerinin, düşük yağlı vegan salata sosu formülasyonunda doğal yağ ikame maddeleri ve fonksiyonel bileşenler olarak potansiyel kullanımını araştırmayı amaçladı. Salata soslarının akış davranışı, viskoelastik ve 3-ITT özellikleri araştırıldı. Soğuk preslenmiş bamya tohumu yan ürünü, yüksek protein (%32,2) ve karbonhidrat (%45,1) içeriği nedeniyle az yağlı vegan salata soslarını zenginleştirmek için iyi bir kaynak olarak düşünülebilir. Çalışma bulguları, tüm salata sosu örneklerinin, çalkalama ve sıkma altında tüketimin yanı sıra homojenleştirme veya pompalama gibi büyük miktarda ani deformasyon dahil olmak üzere gıda işleme boyunca viskoelastik karakterini koruduğunu gösterdi. Bu çalışma, soğuk pres yağı endüstrisinden elde edilen bamya tohumu yağının yan ürünlerinin az yağlı vegan salata sosu formülasyonunda fonksiyonel bileşenler ve doğal yağ ikame maddeleri olarak insan ve hayvan sağlığını desteklemektedir. Bu yan ürünlerin sağlığı teşvik eden özelliklerini nasıl artırabileceğini göstererek Tek Sağlık yaklaşımına katkıda bulunmaktadır. Soğuk press yağ üretimiyle ilgili başlıca dezavantaj, işleme sırasında oluşan yan ürünlerin/atıkların çevreye salınmasıdır; bu yan ürünler gelen toplam hammaddenin yaklaşık %10-30'unu oluşturur ve bazı çevre sorunlarına (su, toprak ve hava kirliliği, katı atık yığınları ve biyolojik çeşitliliğin azalması) yol açar. Bu nedenle, gıda endüstrisinin uygun atık bertarafı ve yan ürün yönetim sistemleri geliştirmesi ve böylece çevresel riskleri azaltması karbon ayak izini azaltmada büyük önem taşımaktadır. Bu çalışma ile soğuk pres yağ yan ürünlerinin kullanımına yönelik sürdürülebilir sıfır atık gıda işleme sistemi için bir çerçeve oluşturmak ve insan tüketimi için özelleştirilmiş bitki bazlı gıda ürünleri geliştirmek amaçlanmıştır.

Keywords

bitki bazlı gıda ürünleri, sıfır atık potansiyeli, soğuk sıkım yağ yan ürünü, sürdürülebilir, vegan salata sosu

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Details

Primary Language

Turkish

Subjects

Veterinary Food Hygiene and Technology

Journal Section

Research Article

Authors

Zeynep Hazal Tekin Çakmak ^*
0000-0002-3369-3128
Türkiye

Early Pub Date

January 23, 2025

Publication Date

January 31, 2025

Submission Date

October 30, 2024

Acceptance Date

January 16, 2025

Published in Issue

Year 2025 Volume: 10 Number: 1

DOI

https://doi.org/10.35229/jaes.1576217

IZ

https://izlik.org/JA63ZE29MG

APA

Tekin Çakmak, Z. H. (2025). Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi. Journal of Anatolian Environmental and Animal Sciences, 10(1), 48-55. https://doi.org/10.35229/jaes.1576217

AMA

1.Tekin Çakmak ZH. Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi. JAES. 2025;10(1):48-55. doi:10.35229/jaes.1576217

Chicago

Tekin Çakmak, Zeynep Hazal. 2025. “Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi”. Journal of Anatolian Environmental and Animal Sciences 10 (1): 48-55. https://doi.org/10.35229/jaes.1576217.

EndNote

Tekin Çakmak ZH (January 1, 2025) Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi. Journal of Anatolian Environmental and Animal Sciences 10 1 48–55.

IEEE

[1]Z. H. Tekin Çakmak, “Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi”, JAES, vol. 10, no. 1, pp. 48–55, Jan. 2025, doi: 10.35229/jaes.1576217.

ISNAD

Tekin Çakmak, Zeynep Hazal. “Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi”. Journal of Anatolian Environmental and Animal Sciences 10/1 (January 1, 2025): 48-55. https://doi.org/10.35229/jaes.1576217.

JAMA

1.Tekin Çakmak ZH. Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi. JAES. 2025;10:48–55.

MLA

Tekin Çakmak, Zeynep Hazal. “Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi”. Journal of Anatolian Environmental and Animal Sciences, vol. 10, no. 1, Jan. 2025, pp. 48-55, doi:10.35229/jaes.1576217.

Vancouver

1.Zeynep Hazal Tekin Çakmak. Sürdürülebilir Bitki Bazlı Az Yağlı Salata Sos Üretimi. JAES. 2025 Jan. 1;10(1):48-55. doi:10.35229/jaes.1576217

Cited By

Aronya Atığının Düşük Yağlı Mayonez Üretiminde Kullanılması

Journal of Anatolian Environmental and Animal Sciences

https://doi.org/10.35229/jaes.1773052

EBSCOHost Scilit CABI

JAES/AAS-Journal of Anatolian Environmental and Animal Sciences/Anatolian Academic Sciences&Anadolu Çevre ve Hayvancılık Dergisi/Anadolu Akademik Bilimler-AÇEH/AAS