PDF(Pubmed)
Abstract：
This study assessed the nutritional profile of camellia oil through its fatty acid composition, highlighting its high oleic acid content (81.4%), followed by linoleic (7.99%) and palmitic acids (7.74%), demonstrating its excellence as an edible oil source. The impact of beeswax (BW) and glycerol monolaurate (GML) on camellia oil oleogels was investigated, revealing that increasing BW or GML concentrations enhanced hardness and springiness, with 10% BW oleogel exhibiting the highest hardness and springiness. FTIR results suggested that the structure of the oleogels was formed by interactions between molecules without altering the chemical composition. In biscuits, 10% BW oleogel provided superior crispness, expansion ratio, texture, and taste, whereas GML imparted a distinct odor. In sausages, no significant differences were observed in color, water retention, and pH between the control and replacement groups; however, the BW group scored higher than the GML group in the sensory evaluation. The findings suggest that the BW oleogel is an effective fat substitute in biscuits and sausages, promoting the application of camellia oil in food products.
摘要：
这项研究通过其脂肪酸组成评估了山茶油的营养成分，突出其高油酸含量(81.4%)，其次是亚油酸(7.99%)和棕榈酸(7.74%)，证明了其作为食用油来源的卓越。研究了蜂蜡（BW）和单月桂酸甘油酯（GML）对山茶油凝胶的影响，揭示增加BW或GML浓度可增强硬度和弹性，具有10%BW的油凝胶表现出最高的硬度和弹性。FTIR结果表明，油凝胶的结构是通过分子之间的相互作用形成的，而不会改变化学组成。在饼干里，10%BW油凝胶提供优异的脆度，膨胀比,纹理,和味道,而GML赋予了明显的气味。在香肠中，在颜色上没有观察到显著差异，保水,和pH值在对照组和替代组之间；然而，BW组在感官评价中得分高于GML组。研究结果表明，BW油凝胶是饼干和香肠中有效的脂肪替代品，促进山茶油在食品中的应用。
