Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours

Journal of the Science of Food and Agriculture
Zhen MaBenjamin K Simpson

Abstract

Salad dressings supplemented with pulse flours are novel products. A three-factor face-centered central composite design (CCD) was used to determine the effect of pulse flour concentration (3.5%, 7%, 10.5% w/w), egg yolk concentration (3%, 5%, 7% w/w) and oil concentration (20%, 35%, 50% w/w) on the rheological and color characteristics of salad dressings supplemented with pulse flours. The consistency coefficient m, plateau modulus G(N)(0), recoverable strain Q(t) and color values were all affected by the concentrations of pulse flours used. Scanning electron microscopy showed that dressings with lower oil and egg yolk contents had a less densely packed network compared with dressings with higher oil and egg yolk contents. Sensory results were most promising for salad dressings supplemented with the whole green lentil, yellow pea with low flour content, and chickpea with high oil content. This study should be useful for designing novel types of salad dressings to meet market requirements as well as helping to increase pulse consumption.

References

Oct 6, 1998·Critical Reviews in Food Science and Nutrition·D J McClements, K Demetriades
May 1, 2005·Meat Science·Meltem SerdaroğluKiyalbek Abrodímov
Jun 13, 2012·Cell Research·Bryan T MacDonald, Xi He

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Citations

Apr 11, 2017·Journal of Microencapsulation·Poonam R BajajShyam S Sablani
Feb 6, 2020·Current Pharmaceutical Design·María Ciudad-MuleroPatricia Morales
Aug 21, 2019·Critical Reviews in Food Science and Nutrition·Z X LuD J Bing
Aug 18, 2021·Comprehensive Reviews in Food Science and Food Safety·Dorine DuijsensTara Grauwet

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