Akademik Veri Yönetim Sistemi
19th International İstanbul Scientific Research Congress, İstanbul, Türkiye, 28 - 30 Nisan 2026, ss.1824-1831, (Tam Metin Bildiri)
In this study, oleogels were produced using monoglycerides and flaxseed oil, and these oleogels were used as fat replacement in cake production. First, monoglyceride based flaxseed oil oleogels were developed. Then, cake production was performed using shortening, only flaxseed oil, and monoglyceride-flaxseed oil oleogels. The control cake (SHT-C), %5 monoglyceride-flaxseed oil oleogel cake (FMO-5C) and %10 monoglyceride-flaxseed oil oleogel cake (FMO-10C) were prepared with the same recipe. The free fatty acidity and peroxide values of the oleogels (FMO-5, FMO-10) and shortening were determined. The free fatty acidity of the oleogels was deteced in the range of 0.48-1.98%, while the peroxide value was in the range of 7.72 - 1.49 meqO2/kg. The samples had cream-yellow color, crust color of cakes (L* values of 53.38 to 60.27, a* values of 12.00 to - 15.95 and b* values of 38.45 to 41.35) and crumb color of cakes (L* values of 76.98 to 80.73, a* values of - 1.41 to (-4.56) ve b* values of 19.13 to 33.28) tones. The cakes which were produced shortening and oleogels have quite similar color characteristics. In sensory evaluation, some differences were determined in the appearance, pore structure, sponginess, moisture, stickiness, and taste-aroma characteristics of the cakes. In terms of the appearance (4.80) and pore structure (4.00) the FMO-10C showed the highest value. The FX-C received the highest value in sponginess (3.20), moisture (4.00), and stickiness (3.60), while the SHT C received the highest value in terms of taste-aroma (4.20). As well as further studies are recommended to investigate in order to research the complex interactions between all ingredients and their relationship with physical and sensory properties.