Comparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine

Basit Öğe Kaydı
dc.authoridYılmaz, Emin/0000-0003-1527-5042
dc.contributor.authorYılmaz, Emin
dc.contributor.authorOgutcu, Mustafa
dc.date.accessioned2025-01-27T20:17:11Z
dc.date.available2025-01-27T20:17:11Z
dc.date.issued2014
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe 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.
dc.description.sponsorshipScientific and Technical Council (TUBITAK) of Turkey within COST Action [COST 112O038, FA 1001]
dc.description.sponsorshipThis research is funded by the Scientific and Technical Council (TUBITAK) of Turkey as the COST 112O038 project within COST FA 1001 Action. The authors gratefully thank for the funding.
dc.identifier.doi10.1111/1750-3841.12561
dc.identifier.endpageE1738
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue9
dc.identifier.pmid25154468
dc.identifier.scopus2-s2.0-84915799092
dc.identifier.scopusqualityQ1
dc.identifier.startpageE1732
dc.identifier.urihttps://doi.org/10.1111/1750-3841.12561
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21512
dc.identifier.volume79
dc.identifier.wosWOS:000342757800017
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectbeeswax
dc.subjectenthalpy
dc.subjectorganogel
dc.subjectstorage
dc.subjectsunflower wax
dc.subjectX-ray diffraction
dc.titleComparative Analysis of Olive Oil Organogels Containing Beeswax and Sunflower Wax with Breakfast Margarine
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu