Brand-Level Demand Analysis of Mayonnaise in Northeast Texas

Bakhtavoryan, Rafael

doi:10.22004/ag.econ.251922

Cited by 1 publication

(3 citation statements)

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“…The pH values of the SDs differed, with the lowest in the SD5 group (pH = 3.34 ± 0.04) and the highest in the SD2 group (pH = 3.99 ± 0.03). Conductivity was used to describe the ionic level in an indirect manner ( 2 ). The conductivity in SD1, SD3, and SD6 was significantly higher than the SD2, SD4, and SD5 groups ( P < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…In 1905, Richard Herman’s New York delicatessen sold the first ready-made SD. SD is the most frequently consumed condiment in the United States, with domestic consumers spending approximately two billion dollars on the product ( 2 ). In China, SD production is still in its infancy, which means that salad dressing development will have a brighter future.…”

Section: Introductionmentioning

confidence: 99%

“…Egg yolks are a good source of nutrients because they contain triglycerides, phospholipids, stearidonic acid, fat-soluble vitamins (A and E), and essential fatty acids ( 5 ). Vegetable oil is an important raw material for SD, mainly containing vitamin E, vitamin K, calcium, iron, phosphorus, potassium and other minerals, fatty acids, etc., ( 2 ). The fatty acids in vegetable oils make the skin moist and shiny ( 6 ).…”

Section: Introductionmentioning

confidence: 99%

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Physical properties, chemical composition, and nutritional evaluation of common salad dressings

et al. 2022

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Salad dressings (SDs), a subcategory of flavored sauces with more than 20% fat content and less than 30% moisture content, is favored by consumers due to its delicacy. The physical properties, chemical composition and nutritional evaluation of common SDs on the Chinese market needs to be systematically investigated. This study compared the quality (physical properties, proximate composition, amino acids, fatty acids, and minerals) of six commercially available sweet SDs (SD1, SD2, SD3, SD4, SD5, and SD6) from the Chinese market. The results indicated that the water activity of six SDs was less than 0.60 (0.35–0.41), the moisture content was less than 65% (24.0–60.0%), and the crude fat content was between 23.25 and 64.15%. The essential amino acid index (EAAI) of SD3, SD1, SD2, and SD4 was greater than the FAO/WHO standard (EAAI = 75). Numerous fatty acids were detected, mainly linoleic and oleic acids; n-3 polyunsaturated fatty acids were ranged from 1,090 mg/100 g to 2,520 mg/100 g. In addition, SDs were rich in minerals such as Mg, Ca, and Fe and the atherogenic index and thrombogenic index were 0.03–0.09 and 0.77–0.91, respectively. In summary, this work helps to provide key nutritional information on the composition of common SDs. The availability of this data may help purchasers with different nutritional needs to make informed choices about the use of SD and encourage more moderate consumption of pre-packaged sauces.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%