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Influences of Fat, Thickener and Emulsifier Contents on Salad Dressing : Static and Dynamic Sensory and Rheological Analyses
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- Wendin, Karin (author)
- RISE,SIK – Institutet för livsmedel och bioteknik
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- Hall, Gunnar (author)
- RISE,SIK – Institutet för livsmedel och bioteknik
- (creator_code:org_t)
- Elsevier BV, 2001
- 2001
- English.
- In: Lebensmittel-Wissenschaft + Technologie. - : Elsevier BV. - 0023-6438 .- 1096-1127. ; 34:4, s. 222-233
- Journal article (peer-reviewed)
Abstract
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- The effects of contents of fat, thickener and emulsifier in salad dressing were investigated. Twelve types of dressings were produced according to a full factorial design, whereby the fat content was set at three levels, the thickener and the emulsifier contents at two levels. The dressings were analysed by a sensory panel, using both quantitative descriptive profiling and time-intensity (TI) evaluation, and by instrumental/rheological measurements. The two sensory methods were related to each other and the instrumental results were related to the sensory results. All design parameters had a significant influence on the properties of salad dressing, mainly on texture and mouthfeel. Fat content was the most influencing parameter. Interaction effects were found and it can be concluded that the content of the emulsifier was less critical when the fat and thickener contents increased. Dynamic and descriptive sensory analyses were mainly related to each other in the fattiness attribute. There were strong relations between instrumental and sensory analysis according to rheological and texture attributes, r?0.7 (Pearson correlation coefficient) for most texture attributes.
Subject headings
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Keyword
- Food Engineering
- Livsmedelsteknik
Publication and Content Type
- ref (subject category)
- art (subject category)
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