Cold-pressed flaxseed oil by-product as a new source of fat replacers in low-fat salad dressing formulation: Steady, dynamic and 3-ITT rheological properties

Tekin Z. H., Karasu S.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.44, sa.9, 2020 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 44 Sayı: 9
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/jfpp.14650
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

This study aimed to investigate the use of cold-pressed flaxseed oil by-products (FOB) as a potential natural fat replacer and stabilizer in fat-reduced salad dressing formulation. In this study, steady shear, dynamic rheological, and 3-ITT rheological properties and zeta potential value were studied. All parameters significantly affected steady shear, dynamic rheological, and 3-ITT rheological properties of the samples. All samples showed shear-thinning flow behavior with 1.63-8.87 Pa.s(n) and 0.19-0.30,K, andnvalues, respectively. The samples with high FOB and low oil content showed similarKandnvalues compared to control samples. All samples showed viscoelastic solid characters, G ' value was higher than G '' in all frequency range. Salad dressing samples in the experimental design showed recoverable character and no phase separation. This study suggested that FOB could be successfully used as a natural fat replacer and stabilizer in food emulsions. Practical applications In recent years, the trend toward the consumption of reduced-fat products has been increasing. Oil in emulsion products such as salad dressing is an important factor affecting rheological and sensory properties and emulsion stability. With the reduction of the oil, the rheological properties, and the mouthfeel provided by the oil must be substituted with another substance. Synthetic oil substitutes are used for this purpose. However, consumers' tendency toward natural resources is increasing rather than synthetic ones. This has led to the search for new natural oil substitutes and stabilizers. Cold-pressed flaxseed oil waste is a natural resource-rich in natural fibers and stabilizers. Since cold-pressed oil wastes are not exposed to solvent, they are very suitable for food applications. This is the first time, in this study, cold-pressed flaxseed oil waste in low-fat salad dressing oil natural stabilizing properties was investigated.