Rheological and structural evaluations of commercial italian salad dressings

Food Science and Technology (Campinas)

Fabiana De Assis Perrechil¹  Rejane De Castro Santana¹  Luiz Henrique Fasolin¹  Cesar Augusto Sodré Da Silva¹  Rosiane Lopes Da Cunha¹ 

[1] ,Universidade Estadual de Campinas Departamento de Engenharia de Alimentos Campinas SP ,Brasil

关键词: rheology;    microstructure;    emulsion;    salad dressing;    reologia;    microestrutura;    emulsão;    molho de salada;   

DOI  :  10.1590/S0101-20612010000200027

来源: SciELO

【 摘 要 】

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.

【 授权许可】

CC BY   
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