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, vol.64, no.10, pp.1049-1056, 2015 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 64 Issue: 10
  • Publication Date: 2015
  • Doi Number: 10.5650/jos.ess15113
  • Journal Name: JOURNAL OF OLEO SCIENCE
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1049-1056
  • Keywords: organogel, fish oil, beeswax, storage stability, consumer preference, N-3 FATTY-ACIDS, OXIDATIVE STABILITY, CANDELILLA WAX, BEESWAX
  • Çanakkale Onsekiz Mart University Affiliated: Yes

Abstract

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.