Cold Press Technology: Obtaining and Evaluation of Cold Press Oil, Cold Press Cake

Year 2023, Volume: 4 Issue: 8, 58 - 66, 31.12.2023

Eda Keskin Uslu

Abstract

Fats, which have an important place in human nutrition, play a critical role in creating the desired taste, aroma and flavor profile in foodstuffs, as well as providing shine and desired textural qualities. In recent days, when interest in natural and safe food consumption has increased, consumers have tended to consume especially vegetable oils. Vegetable oils can be produced from some fruits and oilseeds through various processes. One of these methods is cold press technology. Cold press technology is a simple, economical, solvent-free, environmentally friendly mechanical extraction method that allows the production of high-quality oils without requiring heat treatment. With the technology, cold pressed oils that are pure, safe, rich in nutrients, sensory acceptable, and can be consumed without requiring refining can be produced. The benefits of cold pressed oils, which contain important bioactive components such as essential fatty acids, phenolic compounds, flavonoids, phytosterols, carotenoids and tocopherols, on human health are a topic of emphasis. In addition to the production of cold press oil, cold press technology also allows the production of 'press cake', a food by-product rich in bioactive components. Press cake, which is evaluated by various methods, can be used to procuded bread, cake, biscuit, cracker, cookie and kefir etc. It has been successfully incorporated into various food formulations. Considering its contribution to the zero waste approach, society, economy and environmental sustainability, the evaluation of food by-product press cake is a very important issue.

Keywords

cold press technology, cold press oil, press cake, waste recycling, zero waste

Soğuk Pres Teknolojisi: Soğuk Pres Yağ, Soğuk Pres Keki Eldesi ve Değerlendirilmesi

Abstract

İnsan beslenmesinde önemli bir yere sahip olan yağlar, gıda maddelerinde de arzu edilen tat, aroma ve lezzet profilinin oluşturulmasının yanı sıra parlaklık ve istenen dokusal niteliklerin kazandırılması gibi kritik rol üstlenirler. Doğal ve güvenli gıda tüketimine ilginin arttığı son günlerde, tüketiciler özellikle bitkisel sıvı yağlara doğru tüketim eğilimi göstermiştir. Bitkisel yağlar bazı meyve ve yağlı tohumlardan çeşitli proseslerle üretilebilmektedir. Bu yöntemlerden biri de soğuk pres teknolojisidir. Soğuk pres teknolojisi, basit ve ekonomik, solvent içermeyen çevre dostu, ısıl işlem gerektirmeksizin yüksek kaliteli yağların üretimine imkân sunan mekanik ekstraksiyon yöntemidir. Söz konusu teknoloji ile oldukça saf, güvenli, besin öğelerince zengin, duyusal olarak kabul edilebilir, rafinasyon gerektirmeksizin tüketilebilen soğuk pres yağlar üretilebilmektedir. Esansiyel yağ asidi, fenolik bileşenler, flavanoidler, fitosteroller, karotenoidler ve tokoferoller gibi önemli biyoaktif bileşenleri içeren soğuk pres yağların insan sağlığına faydaları üzerinde durulan bir konudur. Soğuk pres teknolojisi, soğuk pres yağ üretiminin yanı sıra biyoaktif bileşenlerce zengin bir gıda yan ürünü olan ‘pres keki’ ’nin üretimine de olanak tanımaktadır. Çeşitli yöntemlerle değerlendirilen pres keki ekmek, kek, bisküvi, kraker, kurabiye ve kefir vb. gibi çeşitli gıda formülasyonlarına başarılı bir şekilde dahil edilmiştir. Sıfır atık yaklaşımına, topluma, ekonomiye ve çevresel sürdürülebilirliğe olan katkısı göz önünde bulundurulduğunda gıda yan ürünü pres kekinin değerlendirilmesi oldukça önemli bir konudur.

Keywords

soğuk pres teknolojisi, soğuk pres yağ, pres keki, atık değerlendirme, sıfır atık

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