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Techno‐functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours
Author(s) -
Ma Zhen,
Boye Joyce I,
Swallow Kevin,
Malcolmson Linda,
Simpson Benjamin K
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7156
Subject(s) - food science , rheology , yolk , snack food , materials science , chemistry , composite material
BACKGROUND 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. RESULTS 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. CONCLUSION This study should be useful for designing novel types of salad dressings to meet market requirements as well as helping to increase pulse consumption. © 2015 Society of Chemical Industry