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Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch

Authors
Journal
Carbohydrate Polymers
0144-8617
Publisher
Elsevier
Publication Date
Volume
111
Identifiers
DOI: 10.1016/j.carbpol.2014.05.015
Keywords
  • Salad Dressings
  • Potato Starch
  • Physicochemical Properties
  • Sensory Evaluation

Abstract

Abstract The effects of pregelatinized potato starch concentration (PSC) ranged from 0 to 5wt% on the physical stability, color, rheological, textural, and sensory properties of model salad dressings prepared with 2wt% dried egg yolk (DEY) or sodium caseinate (SC) were explored. All dressings showed shear-thinning behavior with yield stress. Raising PSC increased storage (G′) and loss (G″) moduli decreasing loss tangent (tanδ) and samples containing ≥3wt% starch showed a weak gel-like (tanδ<1) response. A generalized Cox–Merz rule was applicable to indicate shear/strain sensitivity of the dressings structures. Rheological characterization based on Bohlin's parameters (A, z) was useful for distinguishing physical stability of dressings made with different formulations. Changes in color were generally very small and mainly PSC-dependent. Correlation analyses revealed that sensory descriptors could be satisfactory modeled with the appropriate instrumental data. Overall, the results proved that pregelatinized potato starch may be suitable ingredient in low-fat dressings applications.

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