Title Page
Contents
Chapter Ⅰ. Characterization of mixed-component oleogels: Wax and glycerol monostearate interactions towards Tenebrio Molitor larvae oil 8
Abstract 9
1. Introduction 11
2. Materials and Methods 14
2.1. Oil extraction from Tenebrio Molitor larvae 14
2.2. Preparation of oleogels 14
2.3. Texture analysis 15
2.4. Oil binding capacity (OBC) 16
2.5. Rheological measurements 16
2.6. Thermal analysis 17
2.7. Solid fat content (SFC) 17
2.8. FT-IR Spectroscopy analysis 18
2.9. X-ray diffraction analysis 18
2.10. Statistical analysis 19
3. Result and discussion 20
3.1. Texture analysis 20
3.2. Oil binding capacity (OBC) 24
3.3. Rheological properties 25
3.4. Thermal analysis 28
3.5. Solid fat content (SFC) 30
3.6. FT-IR Spectroscopy analysis 32
3.7. X-ray diffraction analysis 34
4. Conclusions 36
5. References 37
Chapter Ⅱ. Development of fortified oleogel with Tenebrio Molitor larvae oil and its application as a solid fat replacer in baking 43
Abstract 44
1. Introduction 46
2. Materials and Methods 49
2.1. Preparation of oleogels 49
2.2. Preparation of cakes 50
2.3. Rheological measurement of batter with olegoel 50
2.4. Determination of specific gravity 51
2.5. Geometry measurement of cakes 51
2.6. Color measurement of cakes 52
2.7. Texture measurement of cakes 52
2.8. Tomographic analysis 53
2.9. In vitro digestion rate for starch 53
2.10. Determination of the in vitro starch hydrolysis index (HI) and glycemic index (GI) 54
2.11. Sensory analysis 54
2.12. Statistical analysis 55
3. Result and discussion 56
3.1. Rheological properties of batter with oleogel 56
3.2. Specific gravity of batter 58
3.3. Geometry properties of cakes 60
3.4. Color properties of cakes 61
3.5. Texture properties of cakes 64
3.6. Inner-structural properties of cakes 66
3.7. In vitro digestion rate for starch 68
3.8. Determination of the in vitro starch hydrolysis index (HI) and the glycemic index (GI) 70
3.9. Sensory analysis 72
4. Conclusions 74
5. References 75
국문초록 84