Stability and Rheological Properties of Model Low-Fat Salad Dressing Stabilized by Salep

Physicochemical and Flow Characterization of a Mustard-Vinaigrette Salad Dressing

“…the dressing samples was determined to be of plasticpseudoplastic type, with a measured yield stress and a flow index behavior lower than one. This food emulsion's behavior has widely been recognized and reported before by Paredes et al,[33,34], Ma and Barbosa-Cánovas [2], Campanella et al[34], Solano Hurtado and Vélez Ruiz[9], Dolz et al[11], Perrechil et al[13] and Pero et al[6] or as a viscoelastic material by Sanmartin et al[7], with higher elastic component than the viscosity[36,37].As usually, the rheograms were modeled with different approaches, one without and other two with yield stress consideration. Thus, after comparing the fitting of models by RE (relative error) and SMRE (square mean root error) as goodness tests, it was concluded that the modified Herschel-Bulkley model ( 0.25 = o 0.25 + K 0.25 ) that also may be considered as modified Casson equation, had the smallest magnitudes for RE and SMRE, being then the better fitting.…”

“…As a salad dressing, it is an emulsion with a semisolid consistency and attractive flavor that is particularly appreciated by consumers, it is pungent, spicy-taste and commonly used as a condiment. It is well known, that sensory attributes of these emulsions are directly related to their rheological response [1][2][3][4][5][6][7].…”

“…It is very clear, that the formulation of the emulsion and its specific composition play an influencing role on the physicochemical and flow behavior of dressings, several works have been focused on the effects of formulation, by changes in composition and incorporation of new ingredients, and processing modifications, changing the process conditions or using new technologies [6,7,[12][13][14][15][16]. Thus the objectives of this work were: to characterize the physicochemical and flow properties of a new mustard-vinaigrette salad dressing and to know the effect of mustard, oil and vinegar on the those properties, and also to determine the influence of storage time and temperature on the emulsion stability…”

“…And all the dressings showed the presence of a yield stress (0.92-2.04 Pa).Alvarez et al[10], that fitted a variety of dressings reported a consistency coefficient of 9.9-14.9 Pa s n as a function of temperature and a constant flow behavior of 0.31-0.32. The Herschel and Bulkley model has been applied to a lot of dressing[2,4,6,9,11,14] and other type of foods, with diversity of ingredients, such is the case of the prepared mustard dressings. The ANOVA J Food Sci Nutr Res 2019; 2 (3): 253-269 DOI: 10.26502/jfsnr.2642-11000024 Journal of Food Science and Nutrition Research 263results indicated that the yield stress was significantly affected by the three studied factors; while the consistency coefficient was just affected by two of them, the oil:vinegar ratio and the storage time, and the flow index was not affected by the storage time but it was influenced by the other two factors.…”

Effect of Cold Pressed Grape Seed Oil Waste on Rheological Properties of Oil/Water Emulsions

“…Bu durumda yağ damlacıkları emülsiyon içerisinde daha kompakt bir şekilde disperse olmuştur. Bu tür ürünlerde yağ oranına bağlı olarak gözlenen artış farklı araştırmacılar tarafında da bildirilmiştir [15,16].…”