Özer Ezgi Demir, Özer Cem Okan
Cappadocia University, School of Applied Science, Department of Gastronomy and Culinary Arts.
Nevsehir Hacı Bektaş Veli University, Faculty of Engineering and Architecture, Department of Food Engineering.
J Oleo Sci. 2023;72(2):131-138. doi: 10.5650/jos.ess22282.
In this study, the effects of oil, water, glycerol monostearate, carrageenan and alginate concentrations, which have a significant effect on quality parameters in olive oil oleogel-based emulsion (OOE), were investigated and their optimum amounts were determined by mixture design for oleogel production with desired properties. OOE was produced using olive oil, water, glycerol monostearate (GMS), carrageenan and alginate at various concentrations in the range of 0-70%, 30-60%, 0-2%, 0-2% and 0-2%, respectively. The optimum quality parameters of OOE were evaluated in terms of optimum firmness value (5.5-7 N), minimum oil loss and peroxide value. The optimum composition was determined 53.5% olive oil, 43.5% water, 1.1% carrageenan, 0.92% alginate and 0.98% glycerol monostearate (w/w). Produced OOE under determined optimum conditions had 5.81 N firmness, 1.82 meq/O peroxide value and 21.02% oil loss value. The margin of error between the experimentally obtained data and the estimated data in the study is average 2%. The results showed that the formulation used in OOE production have significant effects on the created OOE structure and quality parameters. In addition, different formulations to be created with the results of the present study will contribute to increasing the applicability of OOE in different foods.
在本研究中，研究了油、水、单硬脂酸甘油酯、卡拉胶和海藻酸盐浓度对基于橄榄油凝胶的乳液（OOE）质量参数的显著影响，并通过混合设计确定了其最佳用量，以生产具有所需性能的油凝胶。OOE分别使用浓度范围为0 - 70%、30 - 60%、0 - 2%、0 - 2%和0 - 2%的橄榄油、水、单硬脂酸甘油酯（GMS）、卡拉胶和海藻酸盐制备。根据最佳硬度值（5.5 - 7 N）、最小油损失和过氧化值对OOE的最佳质量参数进行了评估。确定的最佳组成为53.5%橄榄油、43.5%水、1.1%卡拉胶、0.92%海藻酸盐和0.98%单硬脂酸甘油酯（w/w）。在确定的最佳条件下制备的OOE具有5.81 N的硬度、1.82 meq/O的过氧化值和21.02%的油损失值。研究中实验获得的数据与估计数据之间的误差平均为2%。结果表明，OOE生产中使用的配方对所形成的OOE结构和质量参数有显著影响。此外，根据本研究结果创建的不同配方将有助于提高OOE在不同食品中的适用性。
