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

video

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

sound

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

Persian Version

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

View:

230
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Download:

160
مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Cites:

Information Journal Paper

Title

SOME QUALITATIVE AND RHEOLOGICAL PROPERTIES OF VIRGIN OLIVE OIL- APPLE VINEGAR SALAD DRESSING STABILIZED WITH XANTHAN GUM

Pages

  597-606

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

Cites

  • No record.

    • References

  • No record.

    • Cite

    APA: Copy

    ABEDINZADEH, SOLMAZ, TORBATI, MOHAMMADALI, & AZADMARD DAMIRCHI, SODEIF. (2016). SOME QUALITATIVE AND RHEOLOGICAL PROPERTIES OF VIRGIN OLIVE OIL- APPLE VINEGAR SALAD DRESSING STABILIZED WITH XANTHAN GUM. ADVANCED PHARMACEUTICAL BULLETIN, 6(4), 597-606. SID. https://sid.ir/paper/331839/en

    Vancouver: Copy

    ABEDINZADEH SOLMAZ, TORBATI MOHAMMADALI, AZADMARD DAMIRCHI SODEIF. SOME QUALITATIVE AND RHEOLOGICAL PROPERTIES OF VIRGIN OLIVE OIL- APPLE VINEGAR SALAD DRESSING STABILIZED WITH XANTHAN GUM. ADVANCED PHARMACEUTICAL BULLETIN[Internet]. 2016;6(4):597-606. Available from: https://sid.ir/paper/331839/en

    IEEE: Copy

    SOLMAZ ABEDINZADEH, MOHAMMADALI TORBATI, and SODEIF AZADMARD DAMIRCHI, “SOME QUALITATIVE AND RHEOLOGICAL PROPERTIES OF VIRGIN OLIVE OIL- APPLE VINEGAR SALAD DRESSING STABILIZED WITH XANTHAN GUM,” ADVANCED PHARMACEUTICAL BULLETIN, vol. 6, no. 4, pp. 597–606, 2016, [Online]. Available: https://sid.ir/paper/331839/en

    Related Journal Papers

  • No record.

    • Related Seminar Papers

  • No record.

    • Related Plans

  • No record.

    • Recommended Workshops






    Move to top
    telegram sharing button
    whatsapp sharing button
    linkedin sharing button
    twitter sharing button
    email sharing button
    email sharing button
    email sharing button
    sharethis sharing button