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- MakaleYalnız künye2025Scopus SJRQ1Using Camelina Seed Mucilage as a Fat Replacer in the Production of Cookies and Its Effect on Physicochemical and Technological Properties
Ozcan, Yasemin; Ozdemir-Orhan, Necla; Eroglu, Zeynep; Yilmaz, Merve Silanur
In this study, for the first time, camelina (Camelina sativa (L.) Crtz.) seed mucilage (CM) was used as a fat substitute in a cookie formula, and the physicochemical, textural, and functional properties of mucilage-incorporated cookies were investigated. The moisture, protein, ash, fat, and carbohydrate content of the CM was 6.46% ± 0.35%, 17.44% ± 0.62%, 11.49% ± 0.39%, 1.27% ± 0.10%, and 63.16% ± 0.58%, respectively. Fourier transform infrared (FTIR) spectroscopy identified acidic (–COOH) functional groups in the CM. Four distinct cookie samples were examined: The control-cookie, 20% CM-cookie, 40% CM-cookie, and 60% CM-cookie were prepared by replacing shortening with CM at 0%, 20%, 40%, and 60% levels, respectively. The mucilage-incorporated doughs were softer, springy, cohesive, and resilient compared to the control dough (p < 0.05). As for the cookies, the fat content of the 20% CM-cookie, 40% CM-cookie, and 60% CM-cookie samples decreased by 12.52%, 31.49%, and 50.12%, respectively, compared to the control-cookie. The control-cookie had the lowest baking loss (p < 0.05), and the baking loss values of the mucilage-incorporated cookies increased with increasing fat replacement level. The highest spread ratio was recorded in the 20% CM-cookie, followed by the control-cookie (p < 0.05). The highest hardness and brittleness values (70.68 ± 3.37 N and 11.52 ± 0.34 mm) belonged to the 60% CM-cookie, whereas the lowest (19.42 ± 1.42 N and 8.80 ± 0.26 mm) belonged to the control-cookie (p < 0.05). Incorporating mucilage into the cookie formula increased the total phenolic compound content but decreased the antioxidant activity. These results show that CM has potential utility as a fat substitute in cookie production without significant quality loss.
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İncele - MakaleAçık Erişim2024Scopus SJRQ1Changes in quality characteristics and inactivation of Salmonella in cake, including oleogel used as a fat replacer, baked with two different methods
Ozdemir-Orhan, Necla; Eroglu, Zeynep; Omac, Basri
This is the first study to assess the impact of substitution of shortening (50%) with sunflower-beeswax oleogel in cake formulations on the inactivation kinetics of Salmonella spp. and the quality attributes of cakes baked in conventional (CO) and microwave (MWO) ovens. Four distinct cake samples were examined in the study: Cake samples containing oleogel prepared in two different ovens (Oleo-Cake-CO and Oleo-Cake-MWO) and control cake samples baked in two different ovens (Cont-Cake-CO and Cont-Cake-MWO). The control-batter and oleogel-batter demonstrated shear thinning behavior (pseudoplastic, n < 1), with a good fit to the Power Law model, but viscosity and viscoelastic moduli decreased when the oleogel was used in place of shortening in cake recipes. In addition, the Cont-Cake-MWO had the greatest special volume value (2.31 ± 0.04 mL/g), whereas the Oleo-Cake-CO had the lowest (1.65 ± 0.02 mL/g) (p < 0.05). Furthermore, compared to the samples baked with CO, lower water activity and moisture values (p < 0.05) were observed in the samples baked in MWO due to their higher cooking loss values (p < 0.05). In all baking techniques, the addition of oleogel to the cake formula, used as a fat substitute, resulted in higher values for cohesiveness, hardness, springiness, and chewiness (p < 0.05). As a result, the inactivation of Salmonella in cakes slightly reduced with using oleogel as a fat substitute (p > 0.05), whereas it affected some quality properties of cakes baked with both heat treatments.
AtıfScopus4WoS4OpenAlex5İncele - MakaleYalnız künye2022Scopus SJRQ2Structural characterization and oxidative stability of black cumin oil oleogels prepared with natural waxes
Orhan, Necla Ozdemir; Eroglu, Zeynep
In this study, black cumin oil (BCO) oleogel was produced using natural waxes (beeswax: BW, sunflower wax: SFW, and carnauba wax: CW) to offer a healthy alternative to shortening. Oiling-off was observed only in the BW oleogel (3.88 ± 0.02%). The CW oleogel had the lowest Ea (354.82 kJ/mol), indicating greater resistance to thermal degradation. The highest G′ and G″ were observed in the CW oleogel, while the lowest was observed in the BW oleogel. All oleogel samples displayed weak gel properties (tan δ > 0.1), but the lowest tan δ value belonged to the CW oleogel (0.12). After 4 weeks of storage, the peroxide values of the oleogels were lower than those of bulk oil (p <.05). Finally, the oxidation results showed that the BCO structuring by the waxes effectively protected it from oxidation over eight weeks of storage. Novelty impact statement: The most important innovation of the present study was to investigate the effect of BCO oleogelation on the stability of thymoquinone, the main phenolic compound of BCO. The BCO oleogels had higher thymoquinone content during the first half of the storage period compared with bulk BCO, showing that the oleogel network provides a protective effect against oxidation and thermal degradation.
AtıfScopus14WoS11OpenAlex17İncele - MakaleYayıncıda açık erişim2016Scopus SJRQ2Steady, dynamic, creep/recovery, and textural properties of yoghurt/molasses blends: Temperature sweep tests and applicability of Cox-Merz rule
Eroglu, Ali; Bayrambas, Kadir; Eroglu, Zeynep; Toker, Omer S.; Yilmaz, Mustafa T.; Karaman, Safa; Dogan, Mahmut
In this study, physicochemical, rheological (steady, dynamic, and creep/recovery), and textural properties of yoghurt/molasses blends (0, 5, 10, and 15% molasses) were investigated. The blends showed shear thinning behavior, as described by Ostwald de Waele model (R-2 >= 0.955). Consistency coefficient value (K) of the blends decreased with increasing molasses concentration in the sample. Storage modulus (G') of blends was higher than loss modulus (G ''), exhibiting weak gel-like behavior. Molasses addition decreased G' and G '' values. Temperature sweep tests indicated that blends followed Arrhenius relationship. A modified Cox-Merz rule was applicable using shift factors. Compliance values (J(t)) increased as molasses concentration increased, revealing that deformation stability and internal viscosity (eta(1)) decreased with concentration. Creep behavior was characterized using Burger model. Obtained J data as a function of time could be satisfactorily fitted to Burger model (R-2 >= 0.994). The final percentage recovery of blends remarkably decreased with the increase of molasses concentration. Firmness, consistency, cohesiveness, and viscosity index values decreased with molasses addition. According to the results of the current study, molasses amount to be added to the yoghurt should be determined regarding rheological properties since resistance of the sample to deformation decreased with increase in molasses concentration.
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