Production of Novel Bigels from Cold Pressed Chia Seed Oil By-Product: Application in Low-Fat Mayonnaise
Abdulaziz S. Alkabaa,
Alican Akcicek,
Osman Taylan,
Mohammed Balubaid,
Mohammed Alamoudi,
Waqar Ahmad Gulzar,
Hisham Alidrisi,
Enes Dertli,
Salih Karasu
Affiliations
Abdulaziz S. Alkabaa
Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia
Alican Akcicek
Faculty of Tourism, Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe 41080, Turkey
Osman Taylan
Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia
Mohammed Balubaid
Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia
Mohammed Alamoudi
Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia
Waqar Ahmad Gulzar
Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia
Hisham Alidrisi
Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah 21589, Saudi Arabia
Enes Dertli
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, Istanbul 34210, Turkey
Salih Karasu
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campüs, Istanbul 34210, Turkey
The objective of this study was to produce an innovative bigel formulation by combining glycerol monostearate (GMS) oleogel with hydrogels stabilized by various agents, including cold pressed chia seed oil by-product gum (CSG), gelatin (G), and whey protein concentrate (WPC). The findings indicated that the choice of hydrogel influenced the rheological, textural, and microstructural properties of the bigels. The G′ value of the bigel samples was higher than G″, indicating that all the bigels exhibited solid-like characteristics. In order to numerically compare the dynamic rheological properties of the samples, K′ and K″ values were calculated using the power law model. K′ values of the samples were found to be higher than K″ values. The K′ value of bigel samples was significantly affected by the hydrogel (HG)/oleogel ratio (OG) and the type of stabilizing agent used in the hydrogel formulation. As the OG ratio of bigel samples increased, the K′ value increased significantly (p p G′ values greater than the G″ values. Low-fat mayonnaise produced with CSG bigels (CSGBs) showed similar rheological properties to the full-fat mayonnaise. The results showed that CSG could be used in a bigel formulation as a plant-based gum and CSGB could be used as a fat replacer in low-fat mayonnaise formulation.
