AYÇİÇEĞİ YAĞI OLEOJELLERİNDEKİ MUM İLAVE SEVİYESİNİN YANIT YÜZEY YÖNTEMİYLE OPTİMİZASYONU

Year 2023, , 901 - 912, 15.10.2023

Mustafa Öğütcü , Elif Albayrak Elif Sultan Karabayır

https://doi.org/10.15237/gida.GD23061

Abstract

Bu çalışmada, oleojellerin istenilen optimal özelliklerini korumak ve mum katkı miktarını azaltmak için tek mum yerine mum karışımı (ayçiçeği mumu, SW; balmumu, BW) kullanılarak oleojeller üretilmiştir. Tekstürel ve termal özellikler, margarine en yakın özelliklere sahip bir jel oluşturmak için optimum mum ilave seviyesini belirlemek üzere, yanıt yüzey yöntemi kullanılarak değerlendirilmiştir. Oleojel örneklerinin sertlik ve ergime noktası değerlerinin, daha çok mum karışımındaki SW oranına bağlı olduğu gözlemlenmiştir. XRD desenleri, tüm numunelerin β' polimorfik forma sahip olduğunu göstermiştir. Optimizasyon sonuçlarına göre, en düşük ergime noktasına (46,42 °C) sahip oleojelin %0,20SW ve %2,80BW ile hazırlanan oleojel olduğu belirlenmiştir. Sonuç olarak, tek mum yerine bir mum karışımı kullanılarak, daha düşük bir mum ekleme seviyesinde, daha düşük bir ergime noktasına sahip, yapısal olarak da kararlı bir jel oluşturulabileceği tespit edilmiştir.

Keywords

Oleojel, optimizasyon, stabilite, termal, mum karışımı, tepki yüzey metodolojisi

OPTIMIZATION OF WAX ADDITION LEVEL IN SUNFLOWER OIL OLEOGELS VIA RESPONSE SURFACE METHODOLOGY

Abstract

In this study, oleogels were produced with a wax mixture (sunflower wax, SW; beeswax, BW) instead of single wax in order to reduce the total wax addition level and maintain the optimal properties of the oleogels. The textural and thermal properties were evaluated using the response surface methodology to determine the optimum wax addition level to form a gel with the similar properties to margarine. The firmness values and melting point were dominated by SW levels in the wax mixture. The XRD patterns showed that all of the samples had the β polymorphic form. The optimization results showed that oleogel prepared with 0.20%-SW and 2.80%-BW had lowest melting peak (46.42 °C). In conclusion, using a wax mixture instead of single wax type, a structurally stable gel with a lower melting point could be formed at a lower wax addition level.

Keywords

Oleogel, optimization, stability, thermal, wax mixture, response surface methodology

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