Abstract
Purpose: Lipid oxidation and rheological properties are the main qualitative parameters determined in food emulsions. Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. There are many studies on the modification of salad dressing formulations to replace egg yolk and saturated fats. The present study describes new formulation of salad dressing with olive oil and apple vinegar to produce a functional food product. Methods: This study investigated the qualitative properties, oxidative stability, rheological behavior and microstructure of the salad dressing without egg yolk. Oil-in-water emulsions were prepared with virgin olive oil and apple vinegar stabilized with various percentages of xanthan (T1: 0.25%, T2: 0.5%. T3: 0.75%). Samples were stored at refrigerator for 90 days and experiments were performed at production day and during storage. Results: The obtained results showed that peroxide value was increased for all samples during storage, but it was at an acceptable level. Fatty acid changes were not significant during storage. Droplet size was reduced by increasing xanthan gum. T2 had the best rheological properties during storage. Generally, T2 and T3 had higher scores and were more acceptable in organoleptic assay. Conclusion: Obtained results showed that T2 had suitable qualitative and rheological properties and can be a proper egg yolk free salad dressing to introduce to the market.
Highlights
IntroductionUsually served as a side dish or a full food, is a very fashionable food choice
Salad, usually served as a side dish or a full food, is a very fashionable food choice
This study investigated the qualitative properties, oxidative stability, rheological behavior and microstructure of the salad dressing without egg yolk
Summary
Usually served as a side dish or a full food, is a very fashionable food choice. Sauces are added to salads and other foods to improve or alter their flavor and make them more palatable.[1] Olive oil is a part of the Meditrainian diet, and it has positive roles in the prevention of some illnesses It has high oxidative stability because it is rich in monounsaturated fatty acids, antioxidants and phenolic compounds.[2] In addition to having all these benefits, the popular taste of olive oil makes it the best candidate to be selected as oil base in the salad dressings.[3] Apple vinegar has many bioactive compounds and has been shown to have many positive effects on health. Some suitable options are hydrocolloids and polysaccharides.[5,6]
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
