Abstract
Abstract Gac aril (GA) contains a very high level of lycopene, giving it exceptional antioxidant properties. Based on the superior properties of GA, the aim of this work was to fortify salad dressings with the lycopene from GA and monitor their stability during storage. The salad dressings were produced by incorporating different amounts of GA (0% to 20%, g/100 g) in the formulations. An increase in GA content caused a marked increase in the soluble fibre, lycopene and total phenolic contents while the fat content and the caloric value decreased. The firmness and viscosity also decreased with increasing GA content. The sensory evaluation revealed that the GA could be added to salad dressings up to a level of 20% and still be accepted by the consumer. It was verified the GA antioxidant effect in the salad dressing compared to that in the sample without GA, as evidenced by the peroxide value (POV), thiobarbituric acid-reactive substances (TBARS), p-anisidine value (p-AV) and total oxidation value (Totox V). The protective effects were approximately 1.75, 2.58, 5.14 and 7.58 times higher than those in the control sample for the samples containing 5%, 10%, 15% and 20% GA, respectively. It was concluded that GA could be used as an alternative source of lycopene, polyphenol compounds and dietary fibre, to enrich salad dressings. This work could be used as a guideline for industry to develop high value-added salad dressings.
Highlights
Gac aril (GA) contém um alto nível de licopeno, conferindo-lhe propriedades antioxidantes excepcionais
The lycopene content of GA is much higher than the lycopene content usually found in tomato, and it has been reported that GA has approximately 16 times the lycopene found in tomato (VUONG et al, 2006)
Supplementing salad dressing with GA, which is rich in dietary fibre, could promote the salad dressing as a health product
Summary
Gac aril (GA) contém um alto nível de licopeno, conferindo-lhe propriedades antioxidantes excepcionais. Concluiu-se que GA pode ser usado como uma fonte alternativa de licopeno, compostos fenólicos e fibra alimentar, para enriquecer os molhos de salada. Este trabalho podia ser usado como diretriz para indústria, para desenvolver molhos de salada com alto valor agregado. Palavras-chave: Gac aril; Molhos de salada; Licopeno; Antioxidante; Oxidação lipídica; Qualidade. Enhancing the quality attributes of salad dressing by incorporating Gac aril as a biologically active ingredient Naknaen, P. et al.. The aim of this study was to evaluate the feasibility of incorporating GA as a source of lycopene, dietary fibre and polyphenol in salad dressing to enhance its nutritional composition and improve the storage stability
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