Akademik Veri Yönetim Sistemi
Journal of Food Process Engineering, cilt.49, sa.5, 2026 (SCI-Expanded, Scopus)
The oleogel formulation was optimized using a Box–Behnken response surface methodology design with corn: hazelnut oil, carnauba wax, and rosemary essential oil to obtain the desired oil binding capacity (OBC), textural properties (firmness and adhesiveness), and peroxide value. The carnauba wax ratio was determined to be the most effective parameter across all factors (p < 0.01). Corn: hazelnut oil mixture ratio was also found to be effective on peroxide value (p < 0.05). The optimized sample was determined and compared with commercial margarine. While the OBC of the optimum sample was 99.75, that of margarine was 99.24. The peroxide value was found to be significantly low in oleogel. In the optimum oleogel sample, the saturated fat rate was lower than that of margarine, and the unsaturated fat rate was much higher than that of margarine.