Effect of Inulin on Rheological Properties and Emulsion Stability of a Reduced‐Fat Salad Dressing

Abstract

This study is aimed at investigating the potential use of inulin in a reduced‐fat salad dressing to improve its rheological properties, fat globule size distribution, and emulsion stability. The reduced‐fat salad dressing, which has 50% less fat compared to the full‐fat counterpart (control), was prepared with varying inulin concentrations (10, 12.5, 15, 17.5, and 20% w/w). The full‐fat and reduced‐fat salad dressings exhibited a non‐Newtonian shear‐thinning behavior. Power law model was used to describe the rheological properties. Results showed that the flow behavior index (n) and consistency coefficient (K) were greatly affected by the concentration of inulin. A greater pseudoplasticity and apparent viscosity of the reduced‐fat samples were achieved with a higher concentration of inulin. Oscillatory tests showed that the storage modulus (G′) and loss modulus (G″) values increased with increasing inulin concentration. All samples displayed characteristics of a viscoelastic solid, as evidenced by a greater G′ than G″. Regarding the size distribution of the oil droplets, the reduced‐fat salad dressing containing a higher inulin content was observed to have a larger droplet size. All reduced‐fat samples, similar to the full‐fat counterparts, exhibited stability with no cream separation over one month of storage at 4°C, as determined by visual observation. Additionally, the reduced‐fat salad dressings supplemented with 17.5 and 20% inulin exhibited stability against cream separation, comparable to the full‐fat counterpart (p > 0.05), as measured by the thermal stress test (80°C for 30 min) with centrifugation. The sensory acceptance scores for reduced‐fat salad dressing with 15 and 17.5% inulin, ranging from approximately 6.28 to 7.63 on a 9‐point hedonic scale for all evaluated attributes (appearance, color, aroma, texture, taste, and overall acceptability), were not significantly different from those of the full‐fat counterpart (p > 0.05). This study demonstrated that inulin may be a suitable ingredient in reduced‐fat salad dressings.