Overconsumption of fat leads to cardiovascular diseases and other health problems; therefore, consumers prefer diets with high fiber and low fat content for their healthy weight management. Fat replacers can be potentially applied in several foods but they can affect appearance, texture, rheology, and flavor of emulsion products. This research aimed to study the effect of oatmeal as a fat replacer on creamy salad dressing (53.39%(w/w) refined soybean oil, 20.20%(w/w) sweetened condensed milk, 12.99% (w/w) distilled vinegar, 8.08%(w/w) egg yolk, 4.33%(w/w) refined sugar, 0.58%(w/w) iodized salt, and 0.43%(w/w) mustard). The oatmeal was used to partially replace soybean oil in the product at 3.61, 7.22, 10.82, 14.43, 18.04, and 21.65%(w/w). After preparation, fat content, protein content, apparent viscosity, and sensory acceptance of control and fat-reduced samples were evaluated. Fat replacing with oatmeal led to decreasing of fat content but increasing of protein content and apparent viscosity. At 21.65% fat replacement, there was 33.13% fat reduction compared to the control sample. In sensory evaluation by 30 untrained panelists, reduced-fat creamy salad dressing had the same or higher acceptance scores in appearance, color, texture, aftertaste, and overall acceptance. Oatmeal can be an alternative fat replacer in reduced-fat creamy salad dressing.

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The objectives of this research were to study the optimum condition for extracting oil from carrot peels using supercritical carbon dioxide and find mathematical equations to predict the percentage of oil yield, oil extraction efficiency, and beta-carotene content. Central composite design was performed for 2 factors, temperature (32, 39, 56, 73, and 80 °C) and pressure (14.2, 16.5, 22.1, 27.7, and 30.0 MPa), to determine the optimum oil extraction condition based on the highest value of oil yield, extraction efficiency, and beta-carotene content. It was found that the optimum condition was at 80 °C and 14.2 MPa and when comparing the oil yield, oil extraction efficiency, and beta-carotene content obtained from the experiment at the optimum condition to the values obtained from the prediction with the mathematical model, it was revealed that the deviation value (%D) was less than 10 percent, indicating that the obtained mathematical models could predict the percentage of oil yield, extraction efficiency, and beta-carotene content well. In addition, it was found that the oil from the carrot peels obtained from the experiment was orange with L* a* b* C* and h* at 33.35 26.08 42.28 48.53 and 57.99°, respectively, beta-carotene content iodine value and oil acidity value were 0.27 mg/100mg db, 116.75 mg iodine/100 g oil, and 2.43 mg KOH/g oil, respectively and antioxidant properties based on the ferric-reducing antioxidant power assay was 529.08 µMFe 2+ /g.