PRODUCTION OF LOW CALORIE SALAD DRESSINGS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

AMIR KAVEI SH.; FATEMI HASAN; SAHARI MOHAMMAD ALI

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Journal of Water and Soil Science Year:2004 | Volume:8 | Issue:3 Page(s): 181-191

Download Full-Text

Persian Verion

View:

2,734

Download:

Cites:

Information Journal Paper

Title

PRODUCTION OF LOW CALORIE SALAD DRESSINGS

Author(s)

AMIR KAVEI SH. | FATEMI HASAN | SAHARI MOHAMMAD ALI | Issue Writer Certificate

Keywords

LOW CALORIEQ4

MAYONNAISEQ3

ITALIAN SALAD DRESSINGQ4

XANTHAN GUMQ4

MALTODEXTRINQ3

Abstract

LOW CALORIE salad dressings are oil-in-water emulsion products, in which the oil content has been substantially decreased. This decrease, however, is accompanied by reduction in the viscosity; hence, an undesirable texture. To overcome this, oil replacers are generally used. In this research, MALTODEXTRIN and XANTHAN GUM were used to replace part of the oil in the production of two kinds of salad dressings; MAYONNAISE and three ITALIAN SALAD DRESSING. Various formulations of these products with varying amounts of oil, MALTODEXTRIN and gum at different temperatures were produced. Viscosities in the range of 50-140 Pa.s for MAYONNAISE and 2-15 Pa.s for Italian dressing were accepted as positive criteria and samples in these ranges were chosen for organoleptic and microbial tests.The results showed that in the formulation of MAYONNAISE, simultaneous increase in the amount of oil, MALTODEXTRIN and gum created a high viscosity, but the temperature did not play any significant role. In the ITALIAN SALAD DRESSING, the increase in the amount of gum was accompanied by development of pseudoplastic characteristics which was not desirable, hawever, the effect of temperature on providing acceptable texture was found to be important. Although the formulated MAYONNAISE enjoyed a fairly acceptable quality, the ITALIAN SALAD DRESSING samples, were ranked superior to the common ITALIAN SALAD DRESSING available in the Iranian market.

Cites

No record.

References

No record.

Cite

APA: Copy

AMIR KAVEI, SH., FATEMI, HASAN, & SAHARI, MOHAMMAD ALI. (2004). PRODUCTION OF LOW CALORIE SALAD DRESSINGS. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), 8(3), 181-191. SID. https://sid.ir/paper/15004/en

Vancouver: Copy

AMIR KAVEI SH., FATEMI HASAN, SAHARI MOHAMMAD ALI. PRODUCTION OF LOW CALORIE SALAD DRESSINGS. WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES)[Internet]. 2004;8(3):181-191. Available from: https://sid.ir/paper/15004/en

IEEE: Copy

SH. AMIR KAVEI, HASAN FATEMI, and MOHAMMAD ALI SAHARI, “PRODUCTION OF LOW CALORIE SALAD DRESSINGS,” WATER AND SOIL SCIENCE (JOURNAL OF SCIENCE AND TECHNOLOGY OF AGRICULTURE AND NATURAL RESOURCES), vol. 8, no. 3, pp. 181–191, 2004, [Online]. Available: https://sid.ir/paper/15004/en

Related Journal Papers