Sunflower Oil-Polyglycerol Stearate Oleogels : Alternative Deep-fat Frying Media for Onion Rings

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Aydeniz-Guneser B., YILMAZ E.

JOURNAL OF OLEO SCIENCE, cilt.71, sa.5, ss.651-662, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 71 Sayı: 5
  • Basım Tarihi: 2022
  • Doi Numarası: 10.5650/jos.ess21446
  • Dergi Adı: JOURNAL OF OLEO SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, CAB Abstracts, Chemical Abstracts Core, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Pollution Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.651-662
  • Anahtar Kelimeler: Key words, deep frying, oleogel, onion ring, rheology, sensory analysis, ORGANOGELS, WAX
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Evet

Özet

Sunflower oil oleogels consisting of 3% and 8% polyglycerol stearate (PGSO) were studied as an alternative frying media for onion rings. The physicochemical properties and thermo-rheological characteristics of oleogels were provided. The sensorial quality and texture profiles of onion rings fried in oleogels were compared with those fried in control sunflower oil. Free fatty acids at the end of 6 h were determined, and decreasing trend was reported in order as PGSO-8, control (sunflower) oil, and PGSO-3. The oxidation induction time for PGSO-8 was significantly lower (1.46 min) than those of the control and PGSO-3 samples following frying. Compared to the control group, the onion ring samples fried in oleogels absorbed approximately 33-37% less oil. It was thought that this reduction would help consumers to less total calorie and weight gain from the fried products. There were no negative effects of oleogel usage on the L* value, aroma, crispness/texture, and overall acceptability scores for the onion ring samples fried in the oleogels.