Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan

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Pourdavoud Zeynab; ABBASI HAJAR

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Journal: Research and Innovation in Food Science and Technology Year:2020 | Volume:9 | Issue:2 Page(s): 189-202

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Title

Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan

Author(s)

Pourdavoud Zeynab | ABBASI HAJAR | Issue Writer Certificate

Keywords

Mono-di-glycerideQ1

OptimizationQ2

OrganogelQ1

SohanQ1

WaxQ1

Abstract

This study aimed to optimize Organogel production parameters using different amounts of beesWax and Mono-di-glyceride and its application in Sohan formulation. Organogel production was performed with different levels of Wax (0, 1. 67, 5, 8. 33 and 10%) and Mono-di-glyceride (0, 1. 67, 5, 8. 33 and 10%). The numerical Optimization of the process variables based on maximum Organogel firmness, melting point, viscosity of Sohan dough and the lowest amount of released oil from Sohan were determined using the response surface methodology (RSM). Increasing the use of Wax and mono-diglyceride increased the Organogel firmness and the viscosity of Sohan dough. On the other hand, increased use of Wax and Mono-di-glyceride significantly (P<0. 05) reduced the amount of oil released from Sohan. The optimum conditions for the Organogel production to the preparation of Sohan with desirable physical and chemical quality were 8. 82% mono-glyceride and 7. 03% Wax. The comparison of the predicted sample with the experimental sample showed that there was no significant difference (P<0. 05) between the predicted and experimental samples, which indicates the proper fit of the predicted model for Sohan production based on Organogel. The comparison of Sohan quality characteristics with the control sample showed that antioxidant activity, moisture content and sensory properties of Sohan samples prepared with optimal Organogelol formulation were better than control samples and its ash and oil released was less than the control sample. Therefore, it is possible to replace suitable Organogel with fat at optimum levels in the formulation of products such as Sohan without disruptive effect on the quality characteristics of the product.

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APA: Copy

Pourdavoud, Zeynab, & ABBASI, HAJAR. (2020). Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 9(2 ), 189-202. SID. https://sid.ir/paper/234002/en

Vancouver: Copy

Pourdavoud Zeynab, ABBASI HAJAR. Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2020;9(2 ):189-202. Available from: https://sid.ir/paper/234002/en

IEEE: Copy

Zeynab Pourdavoud, and HAJAR ABBASI, “Optimization of Sesame Oil Organogel Production and Its Effect on Physicochemical and Qualitative Properties of Sohan,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 9, no. 2 , pp. 189–202, 2020, [Online]. Available: https://sid.ir/paper/234002/en

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