Browsing by Author "Badem, Sebnem"

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Oxidative Stability and Characterization of Oleogels Obtained From Safflower Oil-Based Beeswax and Rice Bran Wax and Their Effect on the Quality of Cake Samples
(Wiley, 2023) Badem, Sebnem; Basturk, Ayhan
Safflower oil-based oleogels were produced from beeswax and rice bran wax. Oleogels demonstrated higher oxidative stability than shortening at the cooking temperature. Peroxide values in shortening, rice bran wax oleogels, and beeswax oleogels samples were found in the range of 4.8-27.76, 13.21-20.45 and 4.30-7.72 meqO(2)kg(-1) oil. Following oleogelation, there was no significant change in fatty acid composition of safflower oil. In addition, after baking process, the changes in the major fatty acids were not determined to be significant. Solid fat content ratios (carried out at 35 degrees C) of rice bran wax oleogels, in beeswax oleogels and in shortening samples were defined in the range of 4.10%-7.70%, 0.80%-5.00%, and 9.61%, respectively. The highest oil binding capacity was revealed in beeswax oleogels with 99.93%-99.98%. The shortest crystallization time was determined as 3 min in oleogel containing 10% rice bran wax. Cakes consisted of oleogel were acceptable in terms of texture and sensory properties compared to cake produced with shortening. Sensory results revealed that some cakes produced with oleogels were found to be more acceptable as compared with control group samples. In this respect, oleogels produced with safflower oil-based beeswax and rice bran wax could be used instead of commercial solid fat widely used in the cake industry.
Propolis and Carnauba Wax-Based Safflower Oil Oleogels as Fat Substitutes in Cakes: Production, Oxidative Stability, and Characterization
(Wiley, 2023) Basturk, Ayhan; Badem, Sebnem; Ceylan, M. Murat
In this study, safflower oil oleogels were made using propolis wax and carnauba wax in three different concentrations each, and their effectiveness as a fat substitute in cake was evaluated afterward. Oleogels' oxidative stability and characterization were looked into. In oleogels, the oil binding capacity, solid fat content, and crystallization time were all assessed. The cakes underwent an examination for moisture content, texture, and sensory evaluation. Additionally, analyses of fatty acid composition, free fatty acidity, oxidative stability (peroxide value, conjugated diene-triene), 3-monochloropropane-1,2-diol (3-MCPD), and glycidyl were carried out both before and after baking in oleogels and shortening. Several of the physical, textural, and sensory qualities of the oleogel-based cakes were acceptable when compared to those of the shortening-based cakes. The general acceptability of cakes made with carnauba wax was very high and almost under control. The acceptability of cakes made with propolis wax oleogels was lower than this. The study of these criteria has shown that safflower oil-based carnauba and propolis wax oleogels can be utilized to produce high-quality, healthful cakes with a high amount of unsaturated fatty acids.