Stability and rheological behaviour of salad dressing obtained with whey and different combinations of stabilizers

Abstract

SummaryIn this work the stability and the rheological behaviour of salad dressing containing ‘Minas Frescal’ whey cheese was studied. The salad dressing was stabilised by xanthan gum (XG), propylene glycol alginate (PGA) and carboxymethylcellulose (CMC). All samples were stable for a period of 4 months. The rheological model of Ostwald‐de‐Waelle (Power‐Law) was used in order to fit the data and to obtain the rheological parameters of flow behaviour index (n), consistency coefficient and apparent viscosity (ηap). All formulations showed a pseudoplastic behaviour and the PGA contributed to increase the values of flow behaviour index. Consistency coefficient was similarly affected by XG and PGA fractions. Apparent viscosity was highly influenced by the hydrocolloid CMC, with higher values of apparent viscosity in the proportion of 0.25/0.25/0.5% (PGA/XG/CMC). Hydrocolloid association (ternary mixtures) was statistically significant, resulting in an increase of K and ηap parameters. The results show that salad dressing with whey as aqueous phase and stabilised by a ternary combination of XG, PGA and CMC can be a technological alternative to the food industry.