Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine
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Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The purpose of this research was to develop olive oil organogels with sunflower wax (SW) and beeswax (BW) at 3%, 7%, and 10% addition levels and to compare these organogels with breakfast margarine (BM). The organogels and BM sample were stored at 2 different temperatures (4 and 20 degrees C), and the peroxide values (PVs) and textural properties were monitored for 3 mo. The PVs of all organogels were within legal limits and the gels were structurally stable throughout the storage period. The textural properties of 3% SW and 7% BW organogels were closely similar to BM. The solid fat contents of the organogels were lower than that of the BM. Moreover, the thermal properties of 3% BW gel were more similar to that of the BM. The results of X-ray diffraction peaks, approximately 3.70 and 4.10 angstrom were similar to beta' polymorphic form. In conclusion, both of the organogel types may have value in replacing BMs.
Açıklama
Anahtar Kelimeler
beeswax, enthalpy, organogel, storage, sunflower wax, X-ray diffraction
Kaynak
Journal of Food Science
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
79
Sayı
9
