OBTAINING OLEOGEL FROM OLIVE POMACE OIL FLAVORED WITH ROSEMARY AS AN ALTERNATIVE SPREADABLE PRODUCT

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Detalhes
  • Tipo de apresentação: Pôster
  • Eixo temático: Formulação e Processamento de Alimentos (FP)
  • Palavras chaves: oil structuring; carnauba wax; Spectroscopy;
  • 1 Departamento de Tecnologia e Ciência dos Alimentos / Centro de Ciências Rurais / Universidade Federal de Santa Maria
  • 2 Universidade Federal de Santa Maria
  • 3 Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos / Centro de Ciências Rurais / Universidade Federal de Santa Maria

OBTAINING OLEOGEL FROM OLIVE POMACE OIL FLAVORED WITH ROSEMARY AS AN ALTERNATIVE SPREADABLE PRODUCT

Cristiano Augusto Ballus

Departamento de Tecnologia e Ciência dos Alimentos / Centro de Ciências Rurais / Universidade Federal de Santa Maria

Resumo

Oleogelation enables the structuring of oils in the liquid state and can be an alternative to solid fats, since the products generated by this technique have a low content of saturated fatty acids and are free of trans isomers. The objective of this work was to produce oleogels from olive pomace oil flavored with rosemary, using carnauba wax in the proportions of 7 and 10% (w/w) and to evaluate whether the formed products could be substitutes for spreadable products already available on the market. A comparison was made between the oleogel samples and a commercial margarine regarding the aspects of color, oil binding capacity (OBC), crystal formation time (CFT), thermal analysis (DSC), texture analysis (firmness and stickiness), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR), peroxide index (PV) and viscosity analysis. It was found that both oleogel formulations reached the expected structure for this type of product. Only the values for the firmness of oleogel containing 7% of the wax (289.79 g force) and for the stickiness parameter of both formulations (66.79 and 71.10 g force, for 7 and 10% of wax, respectively) were smaller than margarine (348.77 and 174.80 g force, for firmness and stickiness, respectively). Among the oleogel samples, the formulation containing 10% of the wax showed higher results for OBC (93.41%), firmness (473.64 g force) and stickiness (71.10 g force) than the formulation containing 7% of the wax. It can be said that, when it is desired to obtain oleogels with greater firmness and whose crystals have a greater capacity to retain liquid oil, it is necessary to use a greater proportion of wax. Considering these results, it is possible to affirm that oleogels can be alternatives for the replacement of margarine, as long as texture differences are observed.

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Autor

Cristiano Augusto Ballus

Olá, Amanda, boa noite!

Muito obrigado!