Datum
2022-02-15Metadata
Zur Langanzeige
Aufsatz
Innovative formulation of oleogels using bioactive compounds and sal starch and characterization of their products
Zusammenfassung
There is a focus on oleogels nowadays with low saturated fatty acids and zero trans fatty acids to substitute solid fats in various food formulations. The other advantage of using oleogels that it can retain the health benefits of the individual oils especially the micronutrients as the processing does not involve high temperature. The present study used a blend of rice bran oil and sesame oil, both the oils are rich in micronutrients, together with starch obtained from sal meal and lecithin as gelling agent to produce oleogels. The novelty of the study includes the use of naturally derived starch moiety from sal meal as gelling agent which otherwise remains unutilized instead of commercially available starch. The gelator concentration was varied from 3-12% and the six oleogels produced were characterized for their suitability as solid fats. Microscopic characteristic, test for gelation, degree of hardness, XRD analysis and storage stability studies were carried out. Results showed that oleogels prepared with 8 and 10% gelator displayed the most desirable properties compared to other oleogels. The gels were kept for three months to study the physical stability also. The retention of micronutrient was also studied. Therefore it could be concluded that a novel oleogel can be formulated with two micronutrient rich edible oils and with gelling agents like sal starch and lecithin.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 10 / No. 1 (2022-02-15) eissn:2197-411XSammlung(en)
Vol 10, No 1 (2022) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202110144899,
author={Sengupta, Avery and Chattopadhyay, Sreya and Ghosh, Mahua},
title={Innovative formulation of oleogels using bioactive compounds and sal starch and characterization of their products},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2022}
}
0500 Oax 0501 Text $btxt$2rdacontent 0502 Computermedien $bc$2rdacarrier 1100 2022$n2022 1500 1/eng 2050 ##0##http://hdl.handle.net/123456789/13669 3000 Sengupta, Avery 3010 Chattopadhyay, Sreya 3010 Ghosh, Mahua 4000 Innovative formulation of oleogels using bioactive compounds and sal starch and characterization of their products / Sengupta, Avery 4030 4060 Online-Ressource 4085 ##0##=u http://nbn-resolving.de/http://hdl.handle.net/123456789/13669=x R 4204 \$dAufsatz 4170 5550 {{Oleogel}} 5550 {{Reisöl}} 5550 {{Sesamöl}} 5550 {{Stabilität}} 5550 {{Stärke}} 7136 ##0##http://hdl.handle.net/123456789/13669
2022-03-07T10:25:15Z 2022-03-07T10:25:15Z 2022-02-15 doi:10.17170/kobra-202110144899 http://hdl.handle.net/123456789/13669 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ sal meal oleogel rice bran oil sesame oil stability studies 630 540 Innovative formulation of oleogels using bioactive compounds and sal starch and characterization of their products Aufsatz There is a focus on oleogels nowadays with low saturated fatty acids and zero trans fatty acids to substitute solid fats in various food formulations. The other advantage of using oleogels that it can retain the health benefits of the individual oils especially the micronutrients as the processing does not involve high temperature. The present study used a blend of rice bran oil and sesame oil, both the oils are rich in micronutrients, together with starch obtained from sal meal and lecithin as gelling agent to produce oleogels. The novelty of the study includes the use of naturally derived starch moiety from sal meal as gelling agent which otherwise remains unutilized instead of commercially available starch. The gelator concentration was varied from 3-12% and the six oleogels produced were characterized for their suitability as solid fats. Microscopic characteristic, test for gelation, degree of hardness, XRD analysis and storage stability studies were carried out. Results showed that oleogels prepared with 8 and 10% gelator displayed the most desirable properties compared to other oleogels. The gels were kept for three months to study the physical stability also. The retention of micronutrient was also studied. Therefore it could be concluded that a novel oleogel can be formulated with two micronutrient rich edible oils and with gelling agents like sal starch and lecithin. open access Sengupta, Avery Chattopadhyay, Sreya Ghosh, Mahua Oleogel Reisöl Sesamöl Stabilität Stärke publishedVersion eissn:2197-411X No. 1 Future of Food: Journal on Food, Agriculture & Society Vol. 10 false 384
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