Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Permanent URI for this collectionhttps://hdl.handle.net/11147/7148

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Author: search.filters.author.Özen, BanuSubject: search.filters.subject.Vegetable oils

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  • Article
    Citation - WoS: 6
    Citation - Scopus: 8
    Chemical and Physical Properties of Fats Produced by Chemical Interesterification of Tallow With Vegetable Oils
    (CSIC Consejo Superior de Investigaciones Cientificas, 2021) Aktaş, Ayşe Burcu; Özen, Banu
    This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tallow with corn, canola and safflower oils individually at various tallow blend ratios (60, 70, 80%) and catalyst concentrations (0.75, 0.875, 1%). Several physical and chemical properties of interesterified products were determined and data were analyzed using univariate and multivariate statistical techniques. Interesterified lipids were more spreadable and showed plastic behavior due to their lower consistency and solid fat contents. Decreases in melting points to a temperature range of 26.5-45.5 degrees C regardless of oil type were observed. Interesterified fats displayed mostly beta' and beta'+ beta crystal forms. The CI of tallow did not result in the formation of significant amounts of trans-fatty acids. Samples interesterified with corn oil had lower free fatty acid contents (1.87-3.9%) and higher oxidation induction times (3.82-12.25h) than other lipids. Therefore, fats containing corn oil-tallow could be used in the baking industry due to their potentially good aeration properties and smooth texture.
  • Article
    Citation - WoS: 12
    Citation - Scopus: 15
    Effects of Processing Parameters on Chemical and Physical Properties of Enzymatically Interesterified Beef Tallow-Corn Oil Blends
    (John Wiley and Sons Inc., 2020) Aktaş, Ayşe Burcu; Özen, Banu; Alamprese, Cristina A.
    The purpose of this study was to improve some physical and chemical characteristics of tallow through enzymatic interesterification process with corn oil and to investigate effects of process parameters on chemical and physical properties of obtained products. Full factorial design was constructed using blend ratio and reaction time as process parameters. Enzymatic interesterification was catalyzed with sn-1,3-specific lipase. Interesterified lipids have higher free fatty acid content and lower oxidative stability compared to initial blends. Interesterification did not cause trans-fatty acid formation and products mostly contained beta crystals. Solid fat content and slip melting point decreased up to 6 hr of interesterification; however, longer reaction times have negative effects on these parameters. Statistical analyses' results confirmed that reaction time is highly important for enzymatic interesterification. Practical applications Some of interesterified lipids can be utilized as alternatives to margarines or butterfat due to their lower trans-fatty acid content and crystal morphology.