Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels

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dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYılmaz, Emin
dc.contributor.authorOgutcu, Mustafa
dc.contributor.authorArifoglu, Nazan
dc.date.accessioned2025-01-27T20:46:07Z
dc.date.available2025-01-27T20:46:07Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractIn 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.
dc.description.sponsorshipScientific and Technical Council (TUBITAK) of Turkey as the COST 112O038 project within COST FA 1001 Action
dc.description.sponsorshipThis sturdy was supported by the Scientific and Technical Council (TUBITAK) of Turkey as the COST 112O038 project within COST FA 1001 Action. The authors thank for the support.
dc.identifier.doi10.5650/jos.ess15113
dc.identifier.endpage1056
dc.identifier.issn1345-8957
dc.identifier.issn1347-3352
dc.identifier.issue10
dc.identifier.pmid26369597
dc.identifier.scopus2-s2.0-84943251509
dc.identifier.scopusqualityQ3
dc.identifier.startpage1049
dc.identifier.urihttps://doi.org/10.5650/jos.ess15113
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24815
dc.identifier.volume64
dc.identifier.wosWOS:000362242600002
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherJapan Oil Chemists Soc
dc.relation.ispartofJournal of Oleo Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectorganogel
dc.subjectfish oil
dc.subjectbeeswax
dc.subjectstorage stability
dc.subjectconsumer preference
dc.titleAssessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels
dc.typeArticle

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