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    Effect of Hazelnut Oil and Microencapsulated Hazelnut Oil Usage on Physicochemical and Textural Properties of Cake
    (2021) Emlek, Betül Oskaybaş; Cevik, Kutlu; Alaşalvar, Hamza; Erinç, Hakan; Yalçın, Hasan; Yıldırım, Zeliha; Özbey, Ayşe
    Microencapsulation is widely used as an effective method for protecting oils containing unsaturated fatty acids against oxidative deterioration. The use of microencapsulated oil powder can affect the textural and physicochemical characteristics of bakery products. In the present study, microencapsulated hazelnut oil powder (MHOP) was prepared in skim milk powder (SMP) with oil/SMP ratio of 1/1 using a spray dryer. Cakes were produced using only hazelnut oil (control) and also with substitution of hazelnut oil by MHOP at substitution rates of 50% and 100%. The flow properties indicated that the cake batter presented pseudoplastic behavior with the use of MHOP. Consistency index values of the batters were increased significantly (p<0.05) with the increase in MHOP substitution. An increase in MHOP-substitution reduced the L* values of crust and crumb colors. MHOP substitution had a similar effect on the b* values of crust and crumb color, but the ?* values of crust color did not affect by the MHOP substitution. Moisture content of cakes decreased from 19.06% to 17.30% with increase in the amount of MHOP. The water activity values of cakes were in the range of 0.74-0.75. MHOP substitution was found to be significant (p<0.05) in affecting the hardness value of cakes. The highest hardness value of cakes was obtained with a substitution of 100% MHOP. The results showed that certain amounts of MHOP could be used to improve the texture and physicochemical properties of the cake.
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    Investigating the Effects of Various Surfactants on the Emulsion and Powder of Hazelnut Oil
    (Springer, 2023) Cevik, Kutlu; Horzum, Mehmet; Alasalvar, Hamza; Yalcin, Hasan; Dogan, Mahmut
    This study investigated the effect of surfactant types on the properties of hazelnut oil emulsion and hazelnut oil powder using Tween-20, lecithin, diacetyl tartaric acid ester of mono- and diglycerides, sodium stearoyl-2-lactylate, polyglycerol esters of fatty acids, and glycerol monostearate. The emulsions were prepared with hazelnut oil and whey protein concentrate with or without surfactants. The effect of the surfactants on the emulsions was evaluated in terms of physicochemical properties, emulsion activity index, creaming index, zeta potential, and rheological properties. Results showed that the emulsion activity index and the viscosity (consistency coefficient) of the emulsions containing a surfactant significantly increased compared to the control emulsion. Besides, the emulsions were freeze-dried to produce hazelnut oil powder. Encapsulation yield, surface oil, encapsulation efficiency, physicochemical properties, and oxidation stability of the freeze-dried hazelnut oil powders were tested. The encapsulation efficiency of the capsules with diacetyl tartaric acid ester of mono- and diglycerides, sodium stearoyl-2-lactylate, polyglycerol esters of fatty acids, and glycerol monostearate as surfactants was significantly increased compared to the control capsule. The addition of a surfactant positively affected the encapsulation efficiency. Besides, the oxidation stability of the capsules with sodium stearoyl-2-lactylate and glycerol monostearate was statistically better than the other capsules. Among all surfactants, it is determined that sodium stearoyl-2-lactylate and glycerol monostearate in terms of both efficiency and oxidation stability were more suitable in capsule formation.