Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum

Abstract

Lipid oxidation and rheological properties are the main qualitative parameters determined in food emulsions. Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. There are many studies on the modification of salad dressing formulations to replace egg yolk and saturated fats. The present study describes new formulation of salad dressing with olive oil and apple vinegar to produce a functional food product. This study investigated the qualitative properties, oxidative stability, rheological behavior and microstructure of the salad dressing without egg yolk. Oil-in-water emulsions were prepared with virgin olive oil and apple vinegar stabilized with various percentages of xanthan (T1: 0.25%, T2: 0.5%. T3: 0.75%). Samples were stored at refrigerator for 90 days and experiments were performed at production day and during storage. The obtained results showed that peroxide value was increased for all samples during storage, but it was at an acceptable level. Fatty acid changes were not significant during storage. Droplet size was reduced by increasing xanthan gum. T2 had the best rheological properties during storage. Generally, T2 and T3 had higher scores and were more acceptable in organoleptic assay. Obtained results showed that T had suitable qualitative and rheological properties and can be a proper egg yolk free salad dressing to introduce to the market.

Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?

“…According to the results shown in Table 2, the highest peroxide value was obtained for the sample containing soybean oil (T1), which was significantly different from other samples on the first and 30th days and for T3 (containing rice bran oil) and T4 (containing sesame oil) on 15th day (p < 0.05). The peroxide value of the samples significantly increased during one month of storage, which is in line with the results of Abedinzadeh et al (2016). After one month, the lowest peroxide value was observed in T4 and T3 samples, which showed no significant difference (p > 0.05).…”

Physicochemical Properties, Stability and Texture of Soybean-Oil-Body-Substituted Low-Fat Mayonnaise: Effects of Thickeners and Storage Temperatures

“…Meanwhile, the modified starch acted as a filler in the emulsion, and the pectin acted as a network in the emulsion [ 10 ]. Xanthan gum, pectin and modified starch exerted their respective functional properties and formed a three-dimensional network conformation through synergistic action, thereby enhancing the emulsion stability and thermal stability of SOB-substituted mayonnaise [ 26 ]. Furthermore, the apparent viscosity of the emulsion is believed to be positively correlated with stability.…”

Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil

“…Because of essential fatty acid and bioactive compounds importance in health, food products are enriched and fortified with oils and oilseeds with high essential fatty acids and bioactive compounds content. 28 , 29 , 12 Essential fatty acids and their balanced ratio have important health effects, therefore, should be considered in our daily diet. The optimal ratio of ω 6 :ω 3 fatty acids for the cure or prevention of diseases was defined as 1:1 to 4:1.…”

“…Rheological measurements can give useful information about the appearance, properties, consistency and sometimes food product quality. 12 Viscosity means the resistance of fluids moving from one place to another. Thus, fluids with high viscosity need more force to move.…”

“…13 The rheological properties of vegetable oils have new applications in the food industry and play important roles in the determination of their properties particularly when they are used in food formulation and processing. 12 , 14 …”