Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat

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MOGHTADAEI M.; SOLTANIZADEH N.; HOSSEIN GOLI S.A.

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Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2019 | Volume:16 | Issue:90 Page(s): 1-14

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Title

Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat

Author(s)

MOGHTADAEI M. | SOLTANIZADEH N. | HOSSEIN GOLI S.A. | Issue Writer Certificate

Keywords

OleogelsQ1

BeeswaxQ1

Ethyl celluloseQ1

RheologyQ2

Abstract

The aim of present study was to evaluate the effect of organogelator concentrations and cooling rate on textural properties of Beeswax and ethylcellulose Oleogels to find a similar products with animal fat. For this purpose, Oleogels were produced from sesame oil along with ethylcellulose and Beeswax organogelator in 5, 7. 5 and 10% concentrations. Then, they were cooled at 4 and 25 oC. The penetration and back extrusion forces of the Oleogels were evaluated and compared to flank and shank animal fat. Results indicated that with enhancement of organogelator concentration, the hardness of Oleogels increased. The cooling at 4 oC in comparison with 25 oC could increase the penetration force of Oleogels and decrease the back extrusion force. Rheological properties were also affected by the rate of cooling and organogelator concentration. The comparison of animal fat with Oleogels showed that the amounts of loss and storage modulus in animal fat were greater than that of Oleogels, and even had a lower phase angle and greater relative elasticity than the Oleogels. Although the Oleogels did not have the same textural properties as the animal fat, only 10% organogelator-containing Oleogels had a back extrusion force similar to that of animal fat.

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APA: Copy

MOGHTADAEI, M., SOLTANIZADEH, N., & HOSSEIN GOLI, S.A.. (2019). Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 16(90 ), 1-14. SID. https://sid.ir/paper/71745/en

Vancouver: Copy

MOGHTADAEI M., SOLTANIZADEH N., HOSSEIN GOLI S.A.. Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2019;16(90 ):1-14. Available from: https://sid.ir/paper/71745/en

IEEE: Copy

M. MOGHTADAEI, N. SOLTANIZADEH, and S.A. HOSSEIN GOLI, “Evaluating the Effect of Cooling Rate and Organogelator Concentration on the Textural Properties of Sesame oil Oleogels and Comparison with Animal Fat,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 16, no. 90 , pp. 1–14, 2019, [Online]. Available: https://sid.ir/paper/71745/en

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