Optimization of oleogelation of apricot seed oil and development of plant-based cheese production system using apricot seed cold pressed cake

This study aims to investigate the possibilities of using apricot kernel as the main raw material, which are a by-product of the apricot fruit and it have high nutritional content as well as being a rich source of fat, protein, vitamins, and carbohydrates. In the study, firstly, apricot kernel oil and press cake were obtained by applying cold press extraction process to apricot kernels. The study consists of three stages: a) obtaining oil and press cake from apricot kernel, b) applying phase change to apricot kernel oil by oleogelation process, and c) two types of plant-based cheese by using press cake as protein source, apricot kernel oil oleogel and natural coconut oil as oil source. While physical, chemical, microbiological, and sensory analyzes of plant-based cheeses were performed on the 1., 30 and 60. days of storage, physical and chemical analyzes of press cake, apricot kernel oil and apricot kernel oil oleogel were performed without storage. The apricot kernel oil oleogel consist of a gelator mixture that was 25% carnauba wax (CRW) and 75% candelilla wax (CDW). The mixture ratios were determined with the result of response surface method, and the oleogelation process was completed by adding 6% of this mixture to the oil in the liquid phase. The minimum gelation concentration value of the oleogel was found to be 5%, crystallization formation time was 5.15 min, oil binding capacity was 99.99% and peroxide value was 2.1 meq active O2 / kg oil. It was determined that the solid fat content decreased with increasing temperature, and the oleogels were analyzed at 10, 20, 30, 35, 40 and 50 ºC and it was determined that the results varied between 2.29-5.34%. In plant-based cheeses' s chemical, physicochemical, microbiological, sensory, textural, rheological, volatile aroma profile, total free amino acid, peptide profile, electron scanning microscope (SEM) analysis, FTIR (Fourier Transform Infrared Spectroscopy), DSC (differential scanning calorimetry) analyzes were carried out. As a result of the analysis, it was seen that the above-mentioned physical and chemical analysis results were similar between plant-based cheeses, while yeast-mold and coliform were not observed in the microbiological analysis, the total mesophilic aerobic microorganism increased during storage. Low proteolytic and lipolytic activity was observed in the two types of plant-based cheese and didn't change during storage (P>0,05). The benzaldehyde ratio plays a key role in volatile compound of plant-based cheeses. As a result, apricot kernel press cake and cold press oil can be used successfully in plant-based cheese production, and it can be an alternative to a vegan diet.