Thermal, structural, and sensory properties of tiger nut oil (Cyperus esculentus L.) - beeswax oleogels flavoured with butter and honey

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dc.authoridKeskin-Uslu, Eda / 0000-0002-8266-7137
dc.contributor.authorKeskin-Uslu, Eda
dc.date.accessioned2025-01-27T21:19:25Z
dc.date.available2025-01-27T21:19:25Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe aims of this study were to prepare butter and honey flavoured tiger nut oil oleogels with beeswax oleogelator and to compare them with the unflavoured control sample. The oleogels prepared with 10 wt% beeswax and 0.5 wt% of each flavour addition were analysed for main physicochemical, thermal, and structural properties. In addition, a trained panel described the samples with 11 sensory descriptive (hardness, spreadability, roasted, liquefaction, rancid, waxy, nutty, butter, honey, cooling, and mouth coating) terms. It was found that the oleogels melt around 52 8C and included beta 0 type polymorphs. The sensory data proved that the samples were quite well spreadable and had enough hardness to stay as solid-fat samples at room temperature. Further, addition of butter and honey flavours masked the waxy attribute. In conclusion, flavoured tiger nut oil-beeswax oleogels were new and successful products, and future studies with food applications are suggested.
dc.description.sponsorshipScientific Researches Project (BAP) Office of Canakkale Onsekiz Mart University, Canakkale, Turkiye [FHD-2023-4261]
dc.description.sponsorshipThe author wish to extend special thanks to the Scientific Researches Project (BAP) Office of Canakkale Onsekiz Mart University, Canakkale, Turkiye, for financial support of the study (Project Number: FHD-2023-4261).
dc.identifier.doi10.1556/066.2024.00097
dc.identifier.endpage441
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85203367766
dc.identifier.scopusqualityQ3
dc.identifier.startpage432
dc.identifier.urihttps://doi.org/10.1556/066.2024.00097
dc.identifier.urihttps://hdl.handle.net/20.500.12428/28601
dc.identifier.volume53
dc.identifier.wosWOS:001306626700009
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherAkademiai Kiado Zrt
dc.relation.ispartofActa Alimentaria
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjecttiger nut oil
dc.subjectbeeswax
dc.subjectfl avour oleogel
dc.subjectthermal
dc.subjectsensory
dc.titleThermal, structural, and sensory properties of tiger nut oil (Cyperus esculentus L.) - beeswax oleogels flavoured with butter and honey
dc.typeArticle

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