Utilization of cold pressed chia seed oil waste in a low-fat salad dressing as natural fat replacer

被引：22

作者：

Akcicek, Alican ^{[1
]}

Karasu, Salih ^{[1
]}

机构：

[1] Yildiz Tech Univ, Fac Chem & Met Engn, Dept Food Engn, TR-34210 Istanbul, Turkey

来源：

JOURNAL OF FOOD PROCESS ENGINEERING | 2018年 / 41卷 / 05期

关键词：

SENSORY PROPERTIES; RHEOLOGICAL PROPERTIES; MAYONNAISE; STABILITY; EMULSIONS; MUCILAGE; XANTHAN;

D O I：

10.1111/jfpe.12694

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The main aim of this study is to develop a low-fat salad dressing by using cold-press chia seed oil waste powder (CCWP). Formulation optimization was conducted by response surface methodology (RSM) based on the theological and microstructural properties. All of the samples exhibited non-Newtonian flow behavior, and storage modulus (G') value was higher than loss modulus (G '') in the whole frequency range. The consistency coefficient (K) value of the samples was significantly affected by formulation (p < .05) and found as 0.552-15.87 Pa.s(n). The optimum stabilizer, oil, emulsifier, and CCWP content are 0.33, 10, 1.12, and 2%, respectively. The samples formulated by CCWP showed a high G' and zeta (zeta) potential values at a low oil and emulsifier content. The samples prepared with optimum formulation exhibited high stability and comparable recovery properties with commercial samples. This study suggested that CCWP could be used in a low-fat salad dressing as a fat replacer.

引用

页数：10

共 22 条

[1] Viscoelasticity of chia (Salvia hispanica L.) seed mucilage dispersion in the vicinity of an oil-water interface [J].

Avila-de la Rosa, G. ;

Alvarez-Ramirez, J. ;

Vernon-Carter, E. J. ;

Carrillo-Navas, H. ;

Perez-Alonso, C. .

FOOD HYDROCOLLOIDS, 2015, 49 :200-207

[2] Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage [J].

Capitani, M. I. ;

Corzo-Rios, L. J. ;

Chel-Guerrero, L. A. ;

Betancur-Ancona, D. A. ;

Nolasco, S. M. ;

Tomas, M. C. .

JOURNAL OF FOOD ENGINEERING, 2015, 149 :70-77

[3] Hydrocolloids as emulsifiers and emulsion stabilizers [J].

Dickinson, Eric .

FOOD HYDROCOLLOIDS, 2009, 23 (06) :1473-1482

[4] Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture [J].

Diftis, NG ;

Biliaderis, CG ;

Kiosseoglou, VD .

FOOD HYDROCOLLOIDS, 2005, 19 (06) :1025-1031

[5] Rheological properties and stability of low-in-fat dressings prepared with high-pressure homogenized yeast [J].

Fernandez, Valeria E. ;

Palazolo, Gonzalo G. ;

Bosisio, Natalia A. ;

Martinez, Luis M. ;

Wagner, Jorge R. .

JOURNAL OF FOOD ENGINEERING, 2012, 111 (01) :57-65

[6] Bioactives, Aromatics and Sensory Properties of Cold-Pressed and Hexane-Extracted Lemon (Citrus Limon L.) Seed Oils [J].

Guneser, Buket Aydeniz ;

Yilmaz, Emin .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2017, 94 (05) :723-731

[7] Physical properties of chia (Salvia hispanica L.) seeds [J].

Ixtaina, Vanesa Y. ;

Nolasco, Susana M. ;

Tomas, Mabel C. .

INDUSTRIAL CROPS AND PRODUCTS, 2008, 28 (03) :286-293

[8] Effects of composition and processing variables on the oxidative stability of protein-based and oil-in-water food emulsions [J].

Kiokias, Sotirios ;

Gordon, Michael H. ;

Oreopoulou, Vassiliki .

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2017, 57 (03) :549-558

[9] Octenyl succinylation of granular and debranched waxy starches and their application in low-fat salad dressing [J].

Klaochanpong, Nuengmaysa ;

Puncha-arnon, Santhanee ;

Uttapap, Dudsadee ;

Puttanlek, Chureerat ;

Rungsardthong, Vilai .

FOOD HYDROCOLLOIDS, 2017, 66 :296-306

[10] Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics [J].

Liu, H. ;

Xu, X. M. ;

Guo, Sh. D. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2007, 40 (06) :946-954

← 1 2 3 →