Optimization attributes of fig (<i>Ficus carica</i> L.) salad dressing enrichment by <i>Mentha pulegium</i> L. extract and carboxymethyl cellulose

Abstract

Common salad dressings led to further calories for consumers owing to high fat in their formulations. The aim of this research is to produce low-calorie salad dressing with high nutritional value and reduced fat. Box-Behnken designs were applied including figs (Ficus carica L.) (40 to 80%), carboxymethyl cellulose (CMC) (0.25 to 1.25%) and Mentha pulegium L. (MPL) extract (0.01 to 0.05%) as independent variables. The total soluble solids (TSS), pH, viscosity, stability, peroxide index and sensory evaluations were performed; afterwards, calorie, and fatty acids (FA) were evaluated, and also scanning electron microscopy was carried out. The optimal conditions were obtained for salad dressing formulations with the highest TSS (40.3479%), viscosity (15898.75 cP), stability (94.2994%) and sensory (4.6282) and also the lowest pH (4.6032) and peroxide (0.9778 mEq/kg oil) related to fig (65.4545%), CMC (1.995%) and MPL (0.01%) concentrations, respectively. The optimal sample reduced 6-fold the calories compared to control and also demonstrated the maximum monounsaturated FAs with uniform distribution for particles. Fig salad dressing produced as a low-calorie product has the potential to be used by consumers.