Sinsuwan Sornchai
School of Human Ecology (Program in Food Nutrition and Applications) Sukhothai Thammathirat Open University, Nonthaburi 11120, Thailand.
Int J Food Sci. 2024 Jul 9;2024:4229514. doi: 10.1155/2024/4229514. eCollection 2024.
This study is aimed at investigating the potential use of inulin in a reduced-fat salad dressing to improve its rheological properties, fat globule size distribution, and emulsion stability. The reduced-fat salad dressing, which has 50% less fat compared to the full-fat counterpart (control), was prepared with varying inulin concentrations (10, 12.5, 15, 17.5, and 20% /). The full-fat and reduced-fat salad dressings exhibited a non-Newtonian shear-thinning behavior. Power law model was used to describe the rheological properties. Results showed that the flow behavior index () and consistency coefficient () were greatly affected by the concentration of inulin. A greater pseudoplasticity and apparent viscosity of the reduced-fat samples were achieved with a higher concentration of inulin. Oscillatory tests showed that the storage modulus (') and loss modulus ( ) values increased with increasing inulin concentration. All samples displayed characteristics of a viscoelastic solid, as evidenced by a greater ' than . Regarding the size distribution of the oil droplets, the reduced-fat salad dressing containing a higher inulin content was observed to have a larger droplet size. All reduced-fat samples, similar to the full-fat counterparts, exhibited stability with no cream separation over one month of storage at 4°C, as determined by visual observation. Additionally, the reduced-fat salad dressings supplemented with 17.5 and 20% inulin exhibited stability against cream separation, comparable to the full-fat counterpart ( > 0.05), as measured by the thermal stress test (80°C for 30 min) with centrifugation. The sensory acceptance scores for reduced-fat salad dressing with 15 and 17.5% inulin, ranging from approximately 6.28 to 7.63 on a 9-point hedonic scale for all evaluated attributes (appearance, color, aroma, texture, taste, and overall acceptability), were not significantly different from those of the full-fat counterpart ( > 0.05). This study demonstrated that inulin may be a suitable ingredient in reduced-fat salad dressings.
本研究旨在探究菊粉在低脂沙拉酱中的潜在用途，以改善其流变学特性、脂肪球大小分布和乳液稳定性。制备了脂肪含量比全脂沙拉酱（对照）少50%的低脂沙拉酱，并添加了不同浓度的菊粉（10%、12.5%、15%、17.5%和20%）。全脂和低脂沙拉酱均表现出非牛顿剪切变稀行为。采用幂律模型描述流变学特性。结果表明，菊粉浓度对流变行为指数（）和稠度系数（）有很大影响。菊粉浓度越高，低脂样品的假塑性和表观粘度越大。振荡试验表明，储能模量（'）和损耗模量（）值随菊粉浓度的增加而增加。所有样品均表现出粘弹性固体的特性，'大于表明了这一点。关于油滴的大小分布，观察到菊粉含量较高的低脂沙拉酱具有较大的液滴尺寸。通过目视观察确定，所有低脂样品与全脂样品类似，在4°C下储存一个月均表现出稳定性，没有乳脂分离现象。此外，通过热应力试验（80°C 30分钟）和离心测量，添加17.5%和20%菊粉的低脂沙拉酱表现出与全脂沙拉酱相当的抗乳脂分离稳定性（>0.05）。对于添加15%和17.5%菊粉的低脂沙拉酱，在9分享乐量表上对所有评估属性（外观、颜色、香气、质地、味道和总体可接受性）的感官接受评分范围约为6.28至7.63，与全脂沙拉酱的评分无显著差异（>0.05）。本研究表明，菊粉可能是低脂沙拉酱中的一种合适成分。
