Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels


YILMAZ E. , ÖĞÜTCÜ M. , ARİFOĞLU N.

JOURNAL OF OLEO SCIENCE, cilt.64, ss.1049-1056, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 64 Konu: 10
  • Basım Tarihi: 2015
  • Doi Numarası: 10.5650/jos.ess15113
  • Dergi Adı: JOURNAL OF OLEO SCIENCE
  • Sayfa Sayıları: ss.1049-1056

Özet

In this study, strawberry and lemon flavored fish oil organogels (FOO) were prepared with beeswax as the organogelator. The physical, thermal and textural characteristics as well as the consumer preferences of the flavored organogels were determined in comparison with fish oil and FOO containing no flavor. Furthermore, the stability of the organogels was evaluated during 90 day storage at 4 degrees C. The results revealed that, structurally stable fish oil organogels as spreadable products might be formed and that flavoring of the gels enhances consumer preference. Thus, flavoring of fish oil organogels could be a challenge in increasing the consumption of fish oil.