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    Cold Press Technology: Obtaining and Evaluation of Cold Press Oil, Cold Press Cake
    (Çanakkale Onsekiz Mart Üniversitesi, 2023) Uslu, Eda Keskin
    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
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    LAURİK ASİT OLEOJELLERİNİN GELİŞTİRİLMESİ VE KARAKTERİZE EDİLMESİ
    (2022) Uslu, Eda Keskin; Yılmaz, Emin
    Bu çalışmada laurik asit (LA) oleojelatörü Span 60 ve Pluronic F68 (%10 poloksamer 188) emülgatörleriyle birlikte kullanılarak ayçiçek yağı oleojelleri geliştirilmiştir. Geliştirilen oleojellerin fizikokimyasal, termal, yapısal ve reolojik özellikleri belirlenmiştir. Sadece LA içeren (%20) oleojellerin jel oluşum zamanının %15 LA ve %5 emülgatör içeren oleojellerden daha kısa olduğu, LA konsantrasyonundaki artışın jel yapı oluşum zamanını kısalttığı gözlenmiştir. LA konsantrasyonu ve emülgatör çeşidine bağlı olarak oleojellerin renk değerlerinde farklılıklar görülürken tüm oleojel örneklerinin yağ bağlama kapasitelerinin yüksek olduğu belirlenmiştir. Polarize ışık mikroskobu görüntülerinde oleojellerin ince kristal yapılar oluşturduğu gözlenirken, X-ışını kırınım deseni ? ve ?? polimorf kristallerinin varlığını kanıtlamıştır. Reolojik analizlerle geliştirilen oleojellerinin yapısal geri dönüşüm yeteneğinin olduğu belirlenmiştir. Emülgatör ilavesinin daha düşük konsantrasyonlarda LA ile oleojel oluşumuna olanak sunduğu, aynı zamanda daha dayanıklı jel yapı oluşturabildiği reolojik testlerle tespit edilmiştir.
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    Oleogels Structured with Protein Emulsion Network
    (Sidas Medya A.S., 2019) Uslu, Eda Keskin; Yılmaz, Emin
    Edible liquid oils are usually structured with hydrogenation process, therefore trans and saturated fatty acid contents are enhanced. The relationship between saturated and trans fatty acids and cardio-vascular diseases are well documented. In the oleogelation technology, which took attendance as an alternative way of reducing saturated and trans fats in diet, the liquid oil is converted into viscoelastic gel liked structure by addition of organogelators, and feasible, economical and food grade organogelators are demanded. It was stated that as structuring agents, the use of proteins and protein-carbohydrate complexes are quite promising. For this reason, protein and other polimers are adsorbed onto the oil-water interface and then water was removed to yield high internal phase emulsions. These emulsions could be used to create the oleogels. Oleogels produced by immobilization of liquid oil in bio-degradable protein matrix could be used in foods, pharmaceutics and other areas to develop new products, and this technique has recently drawn attention for research. The aims of this review are to evaluate the current studies about protein networks for oil structuring (oleogel), and to identify further research needs in this field. © 2019 Authors. All rights reserved.
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    Red Pepper and Turmeric-Flavored Virgin Olive Oil Oleogels Prepared with Whale Spermaceti Wax
    (Japan Oil Chemists Soc, 2022) Yılmaz, Emin; Demirci, Şahin; Uslu, Eda Keskin
    This study aimed to prepare and evaluate ground red pepper and turmeric added virgin olive oil (VOO) oleogels with whale spermaceti wax (WSW) as organogelator. The concentration of WSW was 8 wt%, and each spice was added at 1 overall wt%. Prepared oleogels were analyzed for main physicochemical, structural, thermal, rheological properties. Further, aromatics volatile compositions, sensory descriptive analysis and consumer tests were completed. Results indicated that the new oleogels were quite spreadable preparates with acceptable quality indices. The oleogels included beta type polymorphs, and showed up to 38 degrees C of peak melting temperatures. Rheological measurements proved true gel structure stable within applicable frequencies and above 38 degrees C surrounding temperatures. The oleogels were thermoreversible, and their gel state was recoverable after high shear. Around 25 different aromatic volatile compounds were identified in the two oleogels, most shown to be originating from the VOO, and the spices added. The panel defined and scored the samples with 12 sensory descriptive (hardness, spreadability, liquefaction, sandiness, olive fruit, grassy, waxy, rancid, bitter, hay, cooling and mouth coating) terms. Sensory scores were mostly similar to each other and also within the ranges given in the literature for similar spreadable fat products. Consumer test identified the samples with liked scores (above 4 in 5-max point scale) for appearance, aroma, flavour and overall acceptability. In conclusion, ground spices enriched VOO oleogels with WSW were developed successively to offer consumers spreadable olive oil products to extent consumption patterns with special flavors and health benefits of the spices.
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    Structure, Rheological and Sensory Properties of Some Animal Wax Based Oleogels
    (Japan Oil Chemists Soc, 2020) Yılmaz, Emin; Uslu, Eda Keskin; Toksoz, Buse
    This study was aimed to prepare oleogels of whale spermaceti wax (WsWO) and lanolin wax (LnWO), and to compare them with well-known animal wax oleogels of shellac (ShWO) and beeswax (BsWO). WsWO, ShWO and BsWO were prepared at 5% (why) organogelator addition level, while LnWO was necessarily prepared at its minimum gelling concentration (C*) of 30% (w/w) addition level. All oleogels were posed high oil binding capacity and thermal reversibility. Melting peak temperatures were ordered as ShWO > BsWO > WsWO > LnWO by calorimetry. X-ray diffraction patterns indicated the presence of both Wand p type polymorphs, together with needle-like crystal morphology. Rheological analyses indicated that the stiffness of the gels were ordered as BsWO > WsWO > LnWO > ShWO. All showed good thixotropy, and thermal stability until 40 degrees C (ShWO until 80 degrees C). Finally, the sensory descriptive analysis indicated that LnWO had distinct negative sheep odor, but WsWO was quite similar to BsWO. Overall, LnWO determined to be not proper for food applications, but WsWO was shown to be a suitable oleogel for food applications.