Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 3 2 2016 02 20 Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology 33 42 279 10.22104/jift.2016.279 FA Arezoo Salmanpoor MSc Graduated of Department of Food Science and Technology, University of Tabriz Mahmud Sowti Khiabani Assisstant professor professor Department of Food Science and Technology, University of Tabriz Babak Ghanbarzadeh Associate professor Department of Food Science and Technology, University of Tabriz S. Hosein Jalali Department of Food Science and Technology, University of Tabriz Journal Article 2015 07 09 In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium caseinate, CAS(0.7-208%) as substitute for egg and carboxymethylcellulose, CMC(0.66-0.234 % w/w) as thickening agent on salad dressing emulsion stability during storage at room, refrigerated and frozen temperature were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results of analysis of variance (ANOVA) showed that P values of all models were significant and lack of fit P values was not significant at the level of 95%. Therefore, the adequacy of models was acceptable. The results showed that the optimum level of hydrocolloids for producing salad dressing with highest  stability during storage at room and refrigeration temperature were 2.8011% WPC, 1.75% CAS and 0.192% CMC and the optimum level of hydrocolloids for producing salad dressing with highest  stability during freezing temperature were 1.68% WPC, 0.84% CAS and 0.84% CMC. The results indicated that using suitable concentrations of whey protein concentrate, sodiumcaseinate and carboxymethyl cellulose increased salad dressing stability during storage at room, refrigerated and frozen temperature In this research, the effects of three variables, whey protein concentrate, WPC (0.7- 2.8%), sodium caseinate, CAS(0.7-208%) as substitute for egg and carboxymethylcellulose, CMC(0.66-0.234 % w/w) as thickening agent on salad dressing emulsion stability during storage at room, refrigerated and frozen temperature were investigated. The central composite experimental design (CCD) was used and the data were analyzed using response surface methodology (RSM). The results of analysis of variance (ANOVA) showed that P values of all models were significant and lack of fit P values was not significant at the level of 95%. Therefore, the adequacy of models was acceptable. The results showed that the optimum level of hydrocolloids for producing salad dressing with highest  stability during storage at room and refrigeration temperature were 2.8011% WPC, 1.75% CAS and 0.192% CMC and the optimum level of hydrocolloids for producing salad dressing with highest  stability during freezing temperature were 1.68% WPC, 0.84% CAS and 0.84% CMC. The results indicated that using suitable concentrations of whey protein concentrate, sodiumcaseinate and carboxymethyl cellulose increased salad dressing stability during storage at room, refrigerated and frozen temperature https://jift.irost.ir/article_279_324658ea8c8af15d6112b4c598844014.pdf