Artículos de revistas
Rheological And Structural Evaluations Of Commercial Italian Salad Dressings [avaliação Reológica E Estrutural De Molhos De Salada Comerciais Do Tipo Italiano]
Registro en:
Ciencia E Tecnologia De Alimentos. , v. 30, n. 2, p. 477 - 482, 2010.
1012061
2-s2.0-77955562581
Autor
Perrechil F.A.
Santana R.C.
Fasolin L.H.
da Silva C.A.S.
da Cunha R.L.
Institución
Resumen
The emulsion stability, composition, structure and rheology of four different commercial italian salad dressings manufactured with traditional and light formulations were evaluated. According to the results, the fat content ranged from 8% (w/w) (light) to 34% (w/w) (traditional), the carbohydrate concentration varied between 3.8% (w/w) (traditional) and 14.4% (w/w) (light) and the pH was between 3.6-3.9 for all samples. The microscopic and stability analyses showed that the only stable salad dressing was a light sample, which had the smallest droplet size when compared with the other samples. With respect to the rheological behaviour, all the salad dressings were characterized as thixotropic and shear thinning fluids. However, the stable dressing showed an overshoot at relatively low shear rates. This distinct rheological behavior being explained by the differences in its composition, particularly the presence of a maltodextrin network. 30 2 477 482 Official method 926.08/935.42: Moisture in cheese/ash of cheese (1995) Official Methods of Analysis of AOAC International, 2, pp. 58-59. , ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - AOAC, 16. ed. Gaithersburg (1996) Official Methods of Analysis of AOAC International, , ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS - AOAC, 17. ed. Washington, DC Bligh, E.G., Dyer, W.J., A rapid method for total lipid extraction and purification (1959) Canadian Journal of Biochemistry and Physiology, 37 (8), pp. 911-917 Chanamai, R., McClements, D.J., Dependence of creaming and rheology of monodisperse oil-in-water emulsions on droplet size and concentration (2000) Colloids and Surfaces A, 172 (1-3), pp. 79-86 Diftis, N.G., Biliaderis, C.G., Kiosseoglou, V.D., Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolated-dextran mixture (2005) Food Hydrocolloids, 19 (6), pp. 1025-1031 Dolz, M., Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch Journal of Food Engineering, 81 (1), pp. 179-186 (2004) Food Emulsions, , FORD, L. D. et al. (Eds.), New York: Marcel Dekker Franco, J.M., Berjano, M., Gallegos, C., Linear viscoelasticity of salad dressing emulsions (1997) Journal of Agricultural and Food Chemistry, 45 (3), pp. 713-719 Girard, M., Turgeon, S.L., Paquin, P., Emulsifying properties of whey protein-carboxymethylcellulose complexes (2002) Journal of Food Science, 67 (1), pp. 113-119 Loret, C., Rheological characterisation of the gelation behavior of maltodextrin aqueous solutions (2004) Carbohydrate Polymers, 57 (2), pp. 153-163 Martínez, I., Riscardo, M.A., Franco, J.A., Effect of salt content on the rheological properties of salad dressing-type emulsions stabilized by emulsifier blends (2007) Journal of Food Engineering, 80 (4), pp. 1272-1281 McClements, D.J., (2005) Food Emulsions: Principles, Practice and Techniques, , New York: CRC Press Morris, V.J., Bacterial polysaccharides (2006) Food Polysaccharides and Their Applications, , STEPHEN, M. G. PHILLIPIS, G. O. WILLIANS, P. A. (Eds.), New York: CRC Press O'brien, R.D., (2004) Fats and Oils: Formulating and Processing For Applications, , 2. ed. New York: CRC Press O'carroll, P., Making it Work (1997) The World of Ingredients: The Journal of The Practising Food Technologist, 6 (1), pp. 16-18 Pangborn, R.M., Gibbs, Z.M., Tassan, C., Effect of hydrocolloids on apparent viscosity and sensory properties of selected beverages (1978) Journal of Texture Studies, 9 (4), pp. 415-436 Paraskevopoulou, A., Influence of polysaccharide addition on stability of a cheese whey kefir-milk mixture (2003) Food Hydrocolloids, 17 (5), pp. 615-620 Paraskevopoulou, A., Boskou, D., Kiosseoglou, V., Stabilization of olive oil-lemon juice emulsion with polysaccharides (2005) Food Chemistry, 90 (4), pp. 627-634 Paraskevopoulou, A., Small deformation properties of model salad dressings prepared with reduced cholesterol egg yolk (1997) Journal of Texture Studies, 28 (2), pp. 221-237 Pugnaloni, L.A., Matia-Merino, L., Dickinson, E., Microstructure of acid-induced caseinate gels containing sucrose: Quantification from confocal microscopy and image analysis (2005) Colloids and Surfaces B, 42 (3-4), pp. 211-217 Riscardo, M.A., Franco, J.M., Gallegos, C., Influence of composition of emulsifier blends on the rheological properties of salad dressing-type emulsions (2003) Food Science and Technology International, 9 (1), pp. 53-63 Riscardo, M.A., Rheological characterisation of salad-dressing-type emulsions stabilised by egg yolk/sucrose distearate blends (2005) European Food Research and Technology, 220 (3-4), pp. 380-388 Roller, S., Starch-derived fat mimetics: Maltodextrins (1996) Handbook of Fat Replacers, , ROLLER S. JONES, S. A. (Eds.), New York: CRC Press Sánchez, M.C., Wall slip phenomena in oil-in-water emulsions: Effect of some structural parameters (2001) Journal of Colloid and Interface Science, 241 (1), pp. 226-232 Sato, A.C.K., Cunha, R.L., Influence of temperature on the rheological behavior of jabuticaba pulp (2007) Ciência E Tecnologia De Alimentos, 27 (4), pp. 890-896 Steffe, J.F., (1996) Rheological Methods in Food Process Engineering, , Michigan: Freeman Press Torres, L.G., Preparation of o/w emulsions stabilized by solid particles and their characterization by oscillatory rheology (2007) Colloids and Surfaces A, 302 (1-3), pp. 439-448 Wendin, K., Hall, G., Influences of fat, thickener and emulsifier contents on salad dressing: Static and dynamic sensory and rheological analyses (2001) LWT - Food Science and Technology, 34 (4), pp. 222-233