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Oxidative and physical stability, rheological properties and sensory characteristics of ‘salad dressing’ samples formulated with flaxseed oil and n-OSA starch

Dehghan Manshadi, Afsaneh, Peighambardoust, Seyed Hadi, Azadmard-Damirchi, Sodeif, Niakosari, Mehrdad
Journal of food measurement & characterization 2019 v.13 no.1 pp. 26-33
cold storage, egg yolk, emulsions, linseed oil, models, oxidative stability, rheological properties, salad dressings, sensory properties, separation, sodium caseinate, starch, storage time
Flaxseed oil is one of the richest sources of Omega-3. This work was aimed at evaluating the physical qualities, sensory properties and the stability of a formulation for salad dressing characterized by a partial enrichment with flaxseed oil upon refrigerated storage. Samples were stabilized by n-OSA starch and sodium caseinate, and they were comparable with samples which had egg yolk only. All formulated dressings appeared as a weak gel-like structure with strong shear thinning behavior. The experimental data was fitted with the power-law model for all samples. The samples showed various degrees of oxidative stability after 90 days of storage. Salad dressings containing n-OSA starch and sodium caseinate (samples 1–4) exhibited a small phase separation at the bottom of the tubes in the third month of storage, while no oiling-off was observed. In the presence of egg yolk (sample 5), a higher stability was observed with no phase separation or oiling-off. When there was 5% (w/w) flaxseed oil, a higher sensory quality was obtained in general. Increasing the percentage of flaxseed oil replacement in salad dressings and prolonging the storage time led to a decrease in the L factor. Salad dressings could be enriched aptly with flaxseed oil emulsions (while being stabilized by n-OSA starch and caseinate).