FARKLI MUMLARLA OLUŞTURULAN OLEOJELLERİN REOLOJİK VE TEKSTÜREL ÖZELLİKLERİ

Bu çalışmanın temel amacı, farklı mumların (ayçiçeği, pirinç kepeği ve karnauba) yağ-yapı oluşturma özelliklerinin anlaşılmasını sağlamaktır. Ayçiçeği yağı ile mumların oleojel oluşturma özellikleri reoloji, tekstürel ve katı yağ oranı ölçümleri gibi farklı teknikler kullanılarak değerlendirilmiştir. Ayçiçeği mumu içeren oleojelleri, takiben pirinç kepeği ve karnauba mumu oleojelleri, en yüksek sertlik değerlerini sergilemişlerdir. Öte yandan, en yüksek iç ve dış yapışkanlık özellikleri karnauba mumu oleojellerinden elde edilirken; en düşük iç ve dış yapışkanlık değerleri ayçiçeği mumu oleojellerinde gözlenmiştir. Oleojellerin viskoziteleri sıcaklığın fonksiyonu olarak gözlenmiştir. Arrhenius eşitliğine göre, en yüksek aktivasyon enerjisi (Ea) karnauba mumu oleojellerinden elde edilmiştir. Viskoelastik özelliklerdeki değişim oleojellerin sertlik değerlerindeki değişimle paralellik göstermiştir. En yüksek depolama modülüs ve kayıp modülüs ayçiçeği mumu oleojellerinden elde edilirken, en düşük depolama modülüs ve kayıp modülüs değerleri karnauba mumu oleojellerinde gözlenmiştir. Tüm oleojel örnekleri arasında, karnauba mumu oleojel örneklerinin katı yağ oranı vücut sıcaklığına yakın bir sıcaklıkta sabit kalmıştır.

Anahtar Kelimeler:

oleojel, ayçiçeği mumu, pirinç kepeği mumu, karnauba mumu, reology, tekstür, SFC

RHEOLOGICAL AND TEXTURAL CHARACTERITICS OF OLEOGELS FORMED BY DIFFERENT WAXES

The main objective of this study was to understand the oil-structuring properties of different waxes (sunflower, rice bran and carnauba). The formation of oleogels of sunflower oil with waxes was evaluated by using different techniques such as rheological, textural and solid fat content measurements. The oleogels with sunflower exhibited the highest hardness followed by rice bran and carnauba wax oleogels. On the other hand, the most adhesive and cohesive properties were obtained from the carnauba wax oleogel, while the lowest one was observed in sunflower wax oleogel. The viscosities of oleogels were observed as a function of temperature. According to Arrhenius equation, the highest activation energy (Ea) was obtained from carnauba wax oleogel. The changes in viscoelastic properties have been shown to correlate with the changes in hardness values of oleogels. While the highest storage modulus and loss modulus were obtained from sunflower wax oleojel, the lowest storage modulus and loss modulus were observed for carnauba wax oleojel. Among all oleogel samples, SFC of carnauba wax oleogel remained constant at the temperature close to body temperature.

Keywords:

Oleogel, sunflower wax, rice bran wax, carnauba wax, rheology, texture, SFC,

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