Optimization of Emulsion Stability of Salad Dressing with Hydrocolloids During Cold Storage and Freezing by Response Surface Methodology

Document Type : Research Article

Authors

1 MSc Graduated of Department of Food Science and Technology, University of Tabriz

2 Assisstant professor professor Department of Food Science and Technology, University of Tabriz

3 Associate professor Department of Food Science and Technology, University of Tabriz

4 Department of Food Science and Technology, University of Tabriz

Abstract

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

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References

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Innovative Food Technologies
Volume 3, Issue 2
March 2016
Pages 33-42

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History

  • Receive Date: 09 July 2015
  • Revise Date: 09 August 2015
  • Accept Date: 28 May 2016

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