No abstract

In the present study, two purposes were aimed: (a) Reduction of fat content of cakes using watery oleogels and (b) Reduction of saturated fatty acid contents of cakes using oleogels rich in unsaturated fatty acid composition instead of shortening. For this aim, five different oleogels were produced using different percentages of high oleic sunflower oil, cotton seed oil, and blend fat and they were used in the cake formulation instead of shortening. Some physicochemical properties of oleogels (solid fat content and fatty acid composition) were determined. Specific volume, color, textural, and sensory properties of cakes containing prepared oleogel were also analyzed and compared to those of control sample. In addition, rheological properties of the batters were also determined. Color properties of the oleogel‐containing cakes were found to be very similar to those of control sample. Oleogel formulation significantly affected the textural characteristics. Sensory scores showed that cakes including oleogels were found to be consumable level and the most acceptable sample was detected as the one including oleogel which was produced from high oleic acid sunflower oil and cotton seed oil at equal amounts (50/50). The results indicated that oleogels could be used in the formulation of cakes as a shortening replacer; thus, it might be possible to produce cakes rich in unsaturated fatty acids and cakes with lower calorie value, which is important for consumer acceptability of the products. Practical application Oleogels are novel system produced by solidifying liquid oils by using oleogelators and have great potential for food industry. Using oleogels in food formulations allows to manufacture products that contain low amount of saturated fatty acid, which protect human health, especially against cardiovascular diseases. Moreover, oleogels have been used in different food formulations such as cookies, meat products and cheese etc. In the present research, water based‐wax oleogels were used in the cake formulation instead of shortening and, findings showed that wax oleogels had not any reverse effect on the quality of food product. Also, due to low saturated fatty acid content of oleogels, many healthy food products could be produced using oleogels. On the other hand, as manufacturing process of oleogels is not that difficult, large amount of production could be easily achieved.

No abstract

The total phenolic content, phenolic compositions, and antioxidant capacity in the grain of 40 purple wheat genotypes were studied. In this study, purple wheats were investigated in terms of their composition of free and bound phenolic acids and 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity. The free phenolic content ranged from 164.25 to 271.05 mg GAE/100 g DW and the bound phenolic content was between 182.89–565.62 mg GAE/100 g wheat. The total phenolic content of purple wheat samples ranged from 352.65 to 771.83 mg GAE/100 g wheat. Gallic acid, protocatechuic acid, catechin, 4-hydroxybenzoic acid, syringic acid, ellagic acid, m-coumaric acid, o-coumaric acid, chrysin, caffeic acid, p-coumaric acid, ferulic acid, quercetin, kaempferol, rutin, sinapic acid, and chlorogenic acid were detected by HPLC system. Gallic acid, benzoic acid derivatives, and dominant phenolics, which are frequently found in cereals, were also dominant in purple wheat samples and were found in free fractions. The antioxidant capacity was assessed using the DPPH method. The antioxidant capacity (AA%) in the free phenolic extracts of the purple wheats was between 39.7% and 59.5%, and the AA% values of bound phenolic extract of the purple wheat varied between 42.6% and 62.7%. This study suggested that purple wheat samples have high phenolic compound content as antioxidant potential and therefore consumption of purple wheat-containing food products may provide health benefits.

The incorporation of whole wheat flour (WWF) via sourdough fermentation was studied in short dough biscuits. The substitution levels of wheat flour to WWF were 15%, 25%, 35%, and 50%. The biscuits containing WWF sourdough were produced by achieving the same level of WWF as in the WWF biscuits. The incorporation of WWF on dough formulation increased both G' and G" moduli, while the inclusion of WWF by sourdough fermentation caused a significant reduction. Spread ratio of the biscuits decreased as the WWF ratio in the formulation increased (p < 0.05). The hardness value of WWF sourdough biscuits was not significantly different than that of the control biscuits while the direct addition of WWF increased the hardness value (p < 0.05). Biscuits containing WWF sourdough had significantly higher lightness (L*) value than the WWF biscuits (p < 0.05). A low-level incorporation of sourdough corresponding to 15% WWF was preferable by the panelists for general acceptability parameters.