Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings
The rheological properties of various oil-based salad dressings were investigated. The shear rate-shear stress study based on Power Law's model indicated pseudoplastic fluid behaviors of dressings prepared in this study. Soybean- and medium- and long-chain triacylglycerols (MLCT)-based dressing...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley-VCH Verlag GmbH & Co. KGaA
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16574/ http://psasir.upm.edu.my/id/eprint/16574/1/Rheological%20properties.pdf |
| _version_ | 1848842999582162944 |
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| author | Koh, Soo Peng Arifin, Norlelawati Tan, Chin Ping Yusoff, Mohd Suria Affandi Long, Kamariah Idris, Nor Aini Lai, Oi Ming |
| author_facet | Koh, Soo Peng Arifin, Norlelawati Tan, Chin Ping Yusoff, Mohd Suria Affandi Long, Kamariah Idris, Nor Aini Lai, Oi Ming |
| author_sort | Koh, Soo Peng |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The rheological properties of various oil-based salad dressings were investigated. The shear rate-shear stress study based on Power Law's model indicated pseudoplastic fluid behaviors of dressings prepared in this study. Soybean- and medium- and long-chain triacylglycerols (MLCT)-based dressings treated with different antioxidants showed similar rheological behaviors based on the changes in the storage modulus, loss modulus, viscosity profile and loss tangent in the frequency, amplitude and temperature sweep study. The time-dependent study revealed similar thixotrophic properties between soybean- and MLCT-based dressings. Addition of synthetic or natural antioxidants reduced the rate of oil deterioration in oil-in-water emulsion as a function of time. No significant differences (p >0.05) in hydrolytic reaction of all dressing systems were observed throughout the 3 months of storage at 20 °C. Quantitative descriptive analysis using trained panelists revealed no significant differences (p >0.05) either in salad oils or salad dressings except for MLCT-based oils/dressings treated with oleoresin sage extracts, which showed darker and stronger odor intensity than other oil systems. Nevertheless, the overall quality of the physical appearance and organoleptic acceptability showed no significant differences (p >0.05) in all systems, indicating that MLCT-based blends can be used as healthy functional oils to replace soybean oil in food dressing applications. |
| first_indexed | 2025-11-15T08:08:03Z |
| format | Article |
| id | upm-16574 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:08:03Z |
| publishDate | 2008 |
| publisher | Wiley-VCH Verlag GmbH & Co. KGaA |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-165742016-12-19T03:36:10Z http://psasir.upm.edu.my/id/eprint/16574/ Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings Koh, Soo Peng Arifin, Norlelawati Tan, Chin Ping Yusoff, Mohd Suria Affandi Long, Kamariah Idris, Nor Aini Lai, Oi Ming The rheological properties of various oil-based salad dressings were investigated. The shear rate-shear stress study based on Power Law's model indicated pseudoplastic fluid behaviors of dressings prepared in this study. Soybean- and medium- and long-chain triacylglycerols (MLCT)-based dressings treated with different antioxidants showed similar rheological behaviors based on the changes in the storage modulus, loss modulus, viscosity profile and loss tangent in the frequency, amplitude and temperature sweep study. The time-dependent study revealed similar thixotrophic properties between soybean- and MLCT-based dressings. Addition of synthetic or natural antioxidants reduced the rate of oil deterioration in oil-in-water emulsion as a function of time. No significant differences (p >0.05) in hydrolytic reaction of all dressing systems were observed throughout the 3 months of storage at 20 °C. Quantitative descriptive analysis using trained panelists revealed no significant differences (p >0.05) either in salad oils or salad dressings except for MLCT-based oils/dressings treated with oleoresin sage extracts, which showed darker and stronger odor intensity than other oil systems. Nevertheless, the overall quality of the physical appearance and organoleptic acceptability showed no significant differences (p >0.05) in all systems, indicating that MLCT-based blends can be used as healthy functional oils to replace soybean oil in food dressing applications. Wiley-VCH Verlag GmbH & Co. KGaA 2008-12 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16574/1/Rheological%20properties.pdf Koh, Soo Peng and Arifin, Norlelawati and Tan, Chin Ping and Yusoff, Mohd Suria Affandi and Long, Kamariah and Idris, Nor Aini and Lai, Oi Ming (2008) Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings. European Journal of Lipid Science and Technology, 110 (12). pp. 1116-1126. ISSN 1438-7697; ESSN: 1438-9312 10.1002/ejlt.200800066 |
| spellingShingle | Koh, Soo Peng Arifin, Norlelawati Tan, Chin Ping Yusoff, Mohd Suria Affandi Long, Kamariah Idris, Nor Aini Lai, Oi Ming Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings |
| title | Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings |
| title_full | Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings |
| title_fullStr | Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings |
| title_full_unstemmed | Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings |
| title_short | Rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings |
| title_sort | rheological properties, oxidative stability and sensory evaluation of enzymatically synthesized medium- and long-chain triacylglycerol-based salad dressings |
| url | http://psasir.upm.edu.my/id/eprint/16574/ http://psasir.upm.edu.my/id/eprint/16574/ http://psasir.upm.edu.my/id/eprint/16574/1/Rheological%20properties.pdf |