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

• Yılmaz Emin

• Öǧütcü Mustafa

  Faculty of Engineering, Department of Food Engineering, Çanakkale Onsekiz Mart University

• Arifoglu Nazan

  Department of Food Technology, Bayramiç Vocational College, Çanakkale Onsekiz Mart University

抄録

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°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.

収録刊行物

• Journal of Oleo Science

  Journal of Oleo Science 64 (10), 1049-1056, 2015

  公益社団法人 日本油化学会

キーワード

• organogel
• fish oil
• beeswax
• storage stability
• consumer preference

詳細情報

• CRID: 1390001204092512768
• NII論文ID: 130005100872
• NII書誌ID: AA11503337
• DOI: 10.5650/jos.ess15113
• ISSN: 13473352
• ISSN: 13458957
• NDL書誌ID: 026763736
• PubMed: 26369597
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I026763736
• Web Site: https://www.jstage.jst.go.jp/article/jos/64/10/64_ess15113/_pdf
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • PubMed
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可