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    Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami
    (Wiley, 2005) Javidipour, I; Vural, H; Özbas, ÖÖ; Tekin, A
    Turkish-type salami is an emulsion type product that is only shelf stable at chilling temperature. The use of three interesterified vegetable oils (IVOs) prepared from either palm, cottonseed or olive oil (IPO, ICO and IOO, respectively) together with 2% sugar beet fibre (SBF) (<425 mum) was studied in the production of Turkish-type salami. These compounds were used to modify the fatty acid composition and increase the dietary fibre content of the traditional product. Beef fat (10%) was replaced by one of the IVOs at either 60 or 100%. The addition of SBF significantly increased (P < 0.05) the total dietary fibre content and water-holding capacity of salamis. Incorporation of IVOs improved the nutritional content of the product because it altered the fatty acid composition. It was found that total or partial replacement of beef fat by IVOs, as well as the presence of 2% SBF, did not lead to significant changes in appearance, colour, texture, flavour or sensory score. The use of IVO and SBF as fat substitutes could be used to obtain a low fat product with high dietary fibre and a modified fatty acid composition.
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    Effects of the industrial refining process on some properties of hazelnut oil
    (Wiley, 2005) Karabulut, I; Topcu, A; Yorulmaz, A; Tekin, A; Ozay, DS
    Hazelnut (Corylus avellana L.) oil was chemically refined using industrial refining conditions. Crude hazelnut oil was obtained by pre-pressing-solvent extraction methods and refined by neutralization, bleaching and deodorization in industrial scale. The changes in color, free fatty acids, fatty acid composition, tocopherol and phytosterol contents were determined after each step of refining. The main color change was observed during bleaching. Fatty acid composition, mainly oleic acid (81%), did not change significantly during the process. At the end of the refining, the amounts of total tocopherol and phytosterol decreased from 51.89 to 46.67 mg/100g and from 168.04 to 141.48 mg/100g, respectively. The biggest losses of both tocopherols and sterols were observed after neutralization. Deodorization caused a slight decrease in the amount of sterols. alpha-Tocopherol (36.19 mg/100g), beta-tocopherol (9.3 mg/100 g), and gamma-sitosterol (120.28 mg/100g) were the predominant unsaponifiables in refined hazelnut oil.