Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels
[ X ]
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Japan Oil Chemists Soc
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
In this study, strawberry and lemon flavored fish oil organogels (FOO) were prepared with beeswax as the organogelator. The physical, thermal and textural characteristics as well as the consumer preferences of the flavored organogels were determined in comparison with fish oil and FOO containing no flavor. Furthermore, the stability of the organogels was evaluated during 90 day storage at 4 degrees C. The results revealed that, structurally stable fish oil organogels as spreadable products might be formed and that flavoring of the gels enhances consumer preference. Thus, flavoring of fish oil organogels could be a challenge in increasing the consumption of fish oil.
Açıklama
Anahtar Kelimeler
organogel, fish oil, beeswax, storage stability, consumer preference
Kaynak
Journal of Oleo Science
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
64
Sayı
10
