Sunflower Oil-Beeswax Oleogels Are Promising Frying Medium for Potato Strips

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dc.authorid0000-0003-1527-5042en_US
dc.authorid0000-0002-8266-7137en_US
dc.authorscopusid7103132473en_US
dc.authorscopusid57219328835en_US
dc.authorwosidDYC-5162-2022en_US
dc.authorwosidEEW-6923-2022en_US
dc.contributor.authorAydeniz Güneser, Buket
dc.contributor.authorYılmaz, Emin
dc.contributor.authorKeskin Uslu, Eda
dc.date.accessioned2022-08-11T11:31:20Z
dc.date.available2022-08-11T11:31:20Z
dc.date.issued2021en_US
dc.departmentFakülteler, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü
dc.departmentMeslek Yüksekokulları, Ezine Meslek Yüksekokulu, Gıda İşleme Bölümü
dc.description.abstractSunflower oil-beeswax oleogels at 3% (BWO-3) and 8% (BWO-8) organogelator concentration are prepared to evaluate oleogels as frying medium for potato strip frying against commercial sunflower oil (SO). Rheological and thermal analyses of oleogels prove that the samples are fully solid (20 +/- 3 degrees C) and totally liquid (180 degrees C), and thermoreversible. Fresh and used (after frying) fat analyses show that free fatty acidity (FFA), peroxide value (PV) and total polar materials (TPM) are enhanced in all samples at the 7th h, but the relative enhancement levels are lower in oleogel samples. Potato strips fried in oleogels absorb significantly less oil (11.97% and 12.07%) than the control sample (15.20%). Potatoes fried in oleogels are also more bright and yellower than the control sample. Textural profile of the fried potatoes indicates that the samples fried in oleogels are harder, springier, and gummier than that of the control sample. Sensory analysis shows that oleogel fried potatoes get higher sensory scores. Also, overall acceptability of potatoes fried in BWO-8 sample is the highest (8.50) among all. The prepared oleogels are found quite promising frying medium in this study. Further studies with other types of oleogels in extended period frying of various foods are suggested. Practical applications: The development of innovative frying techniques to produce healthier products with lower fat and calorie values are still a remarkable research area. Oleogelation is an emerging strategy used for solid-like oil designing and based on the formation of 3D networks by the addition of organogelators. Oleogelation is accepted as a healthy strategy to structure liquid oils into solid consistency, and oleogels have great edible applications in processed foods, and can be used as a frying medium. This work can guide the use of sunflower oil-beeswax oleogels as a frying medium and allow the development of more healthy fried snacks.en_US
dc.identifier.citationAydeniz Guneser, B., Yılmaz, E., & Uslu, E. K. (2021). Sunflower Oil–Beeswax Oleogels Are Promising Frying Medium for Potato Strips. European Journal of Lipid Science and Technology, 123(10), 2100063. https://doi.org/10.1002/ejlt.202100063 ‌en_US
dc.identifier.doi10.1002/ejlt.202100063
dc.identifier.endpage10en_US
dc.identifier.issn1438-7697
dc.identifier.issn1438-9312
dc.identifier.issue10en_US
dc.identifier.scopus2-s2.0-85112462660
dc.identifier.startpage1en_US
dc.identifier.urihttps://doi.org/10.1002/ejlt.202100063
dc.identifier.urihttps://hdl.handle.net/20.500.12428/3667
dc.identifier.volume123en_US
dc.identifier.wosWOS:000685449300001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorYılmaz, Emin
dc.institutionauthorKeskin Uslu, Eda
dc.language.isoen
dc.publisherWileyen_US
dc.relation.ispartofEuropean Journal of Lipid Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSolid-Like Oilen_US
dc.subjectProcessed Foodsen_US
dc.subjectSunflower Oilen_US
dc.subjectFried Potatoesen_US
dc.subjectHealthy Fried Snacksen_US
dc.titleSunflower Oil-Beeswax Oleogels Are Promising Frying Medium for Potato Strips
dc.typeArticle

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