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

被引：1

作者：

Izadi, A. ^{[1
]}

Mansouripour, S. ^{[1
]}

Ramezan, Y. ^{[1
,2
]}

Talebzadeh, S. ^{[3
]}

机构：

[1] Islamic Azad Univ, Fac Pharm, Dept Food Sci & Technol, Tehran Med Sci, Tehran, Iran

[2] Islamic Azad Univ, Nutr & Food Sci Res Ctr, Tehran Med Sci, Tehran, Iran

[3] Islamic Azad Univ, Dept Food Sci & Technol, Sci & Res Branch, Tehran, Iran

来源：

GRASAS Y ACEITES | 2022年 / 73卷 / 04期

关键词：

French salad dressing; Olive oil; Rice bran oil; Sesame oil; Soybean oil; RHEOLOGICAL PROPERTIES; MAYONNAISE; STABILITY; OPTIMIZATION; DESIGN; FAT;

D O I：

10.3989/gya.0435211

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Soybean oil is a commonly-used vegetable oil for the industrial manufacture of French salad dressing. The effect of rice bran, sesame, olive, and soybean oils on French salad dressing's quality characteristics was investigated. After one month, the highest acidity, peroxide value (PV), and the lowest emulsion stability were observed in the control containing soybean oil (p < 0.05). Samples formulated with sesame (T4) and rice bran oils (T3) had the lowest PVs. Color measurement results indicated that a* of a sample containing olive oil (T2) was most influenced and declined on the 30th day (p < 0.05). In the rheological test, samples were solid viscoelastic. The elastic modulus and complex viscosity of T2 were slightly higher. The highest and the lowest overall sensory acceptance belonged to T3 and T2, respectively. Therefore, soybean oil could be replaced to obtain a more desirable product. Finally, T3 was selected as the superior sample.

引用

页数：11