Production of Low Calorie Salad Dressings
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, maltode...
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Isfahan University of Technology
2004-10-01
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Online Access: | http://jcpp.iut.ac.ir/article-1-331-en.html |
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doaj-7a91e420c413452ab8c3eb0f86e45ebe2020-11-25T00:02:21ZfasIsfahan University of Technology Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī2251-85172004-10-0183181191Production of Low Calorie Salad DressingsSh. Amirkavei0H. Fatemi1M. A. Sahari2 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. .http://jcpp.iut.ac.ir/article-1-331-en.htmlLow calorieMayonnaiseItalian salad dressingXanthan gumMaltodextrin. |
collection |
DOAJ |
language |
fas |
format |
Article |
sources |
DOAJ |
author |
Sh. Amirkavei H. Fatemi M. A. Sahari |
spellingShingle |
Sh. Amirkavei H. Fatemi M. A. Sahari Production of Low Calorie Salad Dressings Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī Low calorie Mayonnaise Italian salad dressing Xanthan gum Maltodextrin. |
author_facet |
Sh. Amirkavei H. Fatemi M. A. Sahari |
author_sort |
Sh. Amirkavei |
title |
Production of Low Calorie Salad Dressings |
title_short |
Production of Low Calorie Salad Dressings |
title_full |
Production of Low Calorie Salad Dressings |
title_fullStr |
Production of Low Calorie Salad Dressings |
title_full_unstemmed |
Production of Low Calorie Salad Dressings |
title_sort |
production of low calorie salad dressings |
publisher |
Isfahan University of Technology |
series |
Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī |
issn |
2251-8517 |
publishDate |
2004-10-01 |
description |
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.
. |
topic |
Low calorie Mayonnaise Italian salad dressing Xanthan gum Maltodextrin. |
url |
http://jcpp.iut.ac.ir/article-1-331-en.html |
work_keys_str_mv |
AT shamirkavei productionoflowcaloriesaladdressings AT hfatemi productionoflowcaloriesaladdressings AT masahari productionoflowcaloriesaladdressings |
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1725438221840547840 |