Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study

Abstract

The effect of pulse protein, egg yolk and oil contents on the physical properties (i.e., static and dynamic rheological behavior, texture) of lentil-, pea-and chickpea-supplemented salad dressings was studied using a three-factor central composite design (CCD). Multiple regression equations were developed to describe the effects of the independent variables on several response variables. In general, an increase in oil and emulsifier (pulse protein or egg yolk) contents modified the rheological and textural properties and led to either a linear or a nonlinear increase in several parameters, including G 0 N , m, g ap , r 0 , Q (t) % and firmness. Response surface methodology was used to optimize the salad dressing formulations based on selected response variables, which were either maximized or minimized, or targeted using average values of parameters for several commercial salad dressings. The validation test confirmed the overall adequacy of the response surface models in predicting specific properties of the set formulations.

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

“…This flow behavior characteristic is the typical flow behavior of salad dressing. Many previous studies have demonstrated shear thinning flow characteristics of salad dressing (Fernandez, Palazolo, Bosisio, Martínez, & Wagner, ; Ma, Boye, & Simpson, ).…”

“…This flow behavior characteristic is the typical flow behavior of salad dressing. Many previous studies have demonstrated shear thinning flow characteristics of salad dressing(Fernandez, Palazolo, Bosisio, Martínez, & Wagner, 2012;Ma, Boye, & Simpson, 2016).The consistency index (K) and n values of the samples were calculated by using the Power Law model. The K and n values of the 27 different points are shown in Table 1.…”

Optimisation of the pH and boiling conditions needed to obtain improved foaming and emulsifying properties of chickpea aquafaba using a response surface methodology

“…Indeed, Bird et al (2017) observed reduced crumb hardness after incorporating chickpea boiling water into a bread formulation and when compared to the breads obtained by using xanthan gum. Ma et al (2016) also suggested that pulse-derived proteins were promising and valuable replacements of egg proteins in emulsion-type food products. The authors of that study optimised a salad dressing formulation using RSM and obtained products with textural properties that were comparable to those of the control.…”

Cold‐pressed flaxseed oil by‐product as a new source of fat replacers in low‐fat salad dressing formulation: Steady, dynamic and 3‐ITT rheological properties

“…The rheological analysis of salad dressings has been investigated in literature because an adequate formulation, the process conditions, and quality properties, sensory attributes, shelf life, and microstructure are important for the choice of salad dressing (Maani, Alimi, Shokoohi, & Fazeli, 2016). Several researches have been conducted on steady and dynamic rheological properties of the salad dressing type emulsions (Li et al., 2019; Ma et al., 2013; Ma, Boye, & Simpson, 2016; Mandala, Savvas, & Kostaropoulos, 2004). Limited research has been found in literature 3‐ITT rheological properties of the salad dressing (Akcicek & Karasu, 2018), and no research has been carried out to characterize 3‐ITT and other rheological behavior of salad dressings stabilized by cold‐press flaxseed oil by‐products.…”