title: Assessment of Thermal and Textural Characteristics and Consumer Preferences of Lemon and Strawberry Flavored Fish Oil Organogels.
abstract: In this study, strawberry and lemon flavored fish oil organogels (FOO) were prepared with beeswax as the organogelator. The physical, thermal and textural characteristics as well as the consumer preferences of the flavored organogels were determined in comparison with fish oil and FOO containing no flavor. Furthermore, the stability of the organogels was evaluated during 90 day storage at 4°C. The results revealed that, structurally stable fish oil organogels as spreadable products might be formed and that flavoring of the gels enhances consumer preference. Thus, flavoring of fish oil organogels could be a challenge in increasing the consumption of fish oil.
authors.forename: Emin
authors.initials: E
authors.lastname: Yılmaz
authors.forename: Mustafa
authors.initials: M
authors.lastname: Öǧütcü
authors.forename: Nazan
authors.initials: N
authors.lastname: Arifoglu
mesh_terms: D055598:Chemical Phenomena; D002957:Citrus; D003258:Consumer Behavior; D005395:Fish Oils; D005421:Flavoring Agents; D031985:Fragaria; D005782:Gels; D013696:Temperature; D013997:Time Factors; D014885:Waxes
chemical_list: D005395:Fish Oils; D005421:Flavoring Agents; D005782:Gels; D014885:Waxes; C038228:beeswax