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    Physicochemical, Rheological, and Sensory Properties of Low-Fat Mayonnaises Formulated With Flaxseed Oil-Based Sunflower and Whale Wax Oleogels
    (Wiley, 2025) Yilmaz, Emin; Uslu, Eda Keskin
    This study aimed to prepare and characterize low-fat mayonnaises containing 50% of total weight as fat by incorporating oleogels based on sunflower wax-flaxseed oil (SWO-M) and whale wax-flaxseed oil (WWO-M). These oleogel-based samples were compared with a control mayonnaise (CNT-M) and a commercial low-fat mayonnaise (COM-M). All samples showed acceptable physicochemical properties, including pH, color, free fatty acidity, and peroxide value. Rheological analysis revealed a decreasing order of stiffness: COM-M > CNT-M > SWO-M > WWO-M. The samples demonstrated good thermal stability, attributed to the presence of egg yolk and the stabilizing effects of the oleogels. The number of aromatic volatile compounds detected was eight in COM-M, 23 in CNT-M, 36 in SWO-M, and 35 in WWO-M. A trained sensory panel evaluated 17 sensory attributes. The SWO-M and WWO-M samples showed higher intensities of spicy, eggy, vinegar, and cooling notes, while sweet, sour, and mouth-coating attributes were lower compared to COM-M. Consumer evaluations indicated that appearance, flavor, aroma, consistency, spreadability, and overall acceptability of the oleogel-containing samples were rated lower than COM-M. However, all scores remained above the neutral point (3.0 on a 5.0-point scale). In conclusion, low-fat mayonnaise samples incorporating oleogels were successfully formulated. Future research is recommended to explore alternative oleogels and base oils to further enhance the quality of low-fat mayonnaise products.
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    Production of Early and Normal Harvest Olive Oils Under Industrial Conditions and Comprehensive Comparison of the Oils Produced
    (Wiley, 2025) Yilmaz, Emin; Aydin, Alper
    The aim of this study was to compare early and normal harvest olive oils generated from the same orchard and produced in the same industrial plant under completely controlled conditions. The early harvest was on October 04, 2021, and the normal harvest was on December 08, 2021, which was used regularly in the region. The oil yield was lower in the early harvest (11.37%) than in the normal harvest (13.67%). Fruit color, dimensions, and total oil content were significantly different. Normal harvest olive oil contained higher levels of biophenol but lower free fatty acid and peroxide values. Although the fatty acid compositions were similar, the total sterol content of the normal harvest sample was higher (2379 vs. 1981 mg/kg). Alpha-tocopherol was higher in early harvest (101.25 mg/kg) than that of the normal harvest (86.35 mg/kg) sample. Volatile aromatic composition data showed some differences, and most profoundly, Z-3-hexenal was enhanced, but 2-hexenal was decreased towards the normal harvest date. There were no negative sensory attributes in the samples, and the early harvest sample had higher scores for fruity-green, bitter, and pungent attributes. Consumer tests indicated more liking for early harvest samples with full scores for appearance/color and smell/scent.Practical Applications: Olives harvested early and at normal ripeness from the same orchard were processed under identical industrial conditions and compared. The oil yield was significantly lower in the early harvest samples. Notable compositional differences were observed in free fatty acidity, sterol and alpha-tocopherol content, and volatile aromatic compounds. The early harvest oil received higher sensory scores for fruity-green, bitterness, and pungency. Additionally, consumer preference scores were higher for the early harvest oil. To ensure fair pricing for producers and effective communication with consumers, this study suggests the importance of accurate labeling based on analytical and sensory indicators, along with the consideration of relevant new regulations.
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    Valorization of Poppyseed Press Meal for Plant-Based Fermented Products: Impact of Starter Cultures and External Oleogel on Physicochemical and Sensory Properties
    (Springer, 2025) Yilmaz, Emin; Caliskan, Sule; Ok, Selcuk; Yuceer, Yonca Karagul
    This study aimed to evaluate the quality characteristics of plant-based fermented products (PBFP) prepared from poppyseed press meals. Two commercial lactic starter yogurt cultures, along with fresh dairy yogurt (Yo) used as culture, were tested and compared. In addition, the effect of external oleogel incorporation (-O) on product quality was examined. The proximate composition and basic physicochemical properties of the samples were analyzed. The products exhibited acceptable color characteristics, with a dominant light-brown hue. Samples fermented with lactic starter cultures reached pH values below 5.0, while those prepared with Yo and Yo-O cultures showed slightly higher pH values of 5.02 and 5.15, respectively. The water-holding capacity (WHC) exceeded 90% in all samples. Rheological analysis indicated gel formation, and stronger gels with higher storage modulus values were observed for samples with lower pH values, suggesting improved protein network formation through fermentation. Diverse volatile aromatics contents were developed for samples fermented with commercial lactic starter cultures. Sensory evaluations characterized the samples as sour, slippery, and mouth-covering protein gels. Overall, poppyseed press meal demonstrated strong potential as a base ingredient for commercial PBFP samples. Further research is recommended to improve the protein content of the final formulations.