Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing


Tekin Çakmak Z. H. , Karasu S. , Kayacan Çakmakoğlu S. , Akman P. K.

Journal Of Food Processing And Preservation, ss.1-13, 2021 (SCI İndekslerine Giren Dergi)

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/jfpp.15388
  • Dergi Adı: Journal Of Food Processing And Preservation
  • Sayfa Sayıları: ss.1-13

Özet

n this study, the physicochemical, bioactive, antimicrobial, and fat replacer properties
-
kin seed [POB]) from the cold- press oil industry were investigated. The by- products
were rich in protein, carbohydrate, and fiber contents. TPC (total phenolic content),
         
phenolic compounds, and phenolic profile were analyzed to determine bioactive

and a higher antimicrobial effect, while phenolic compound diversity compared to
other samples; therefore, they can be considered good bioactive sources. The steady
and frequency sweep test rheological properties were conducted to determine the
potential use of selected by- products as a fat replacer in low- fat salad dressing. The
salad dressing samples enriched with by- products showed strong pseudoplastic and

suggests that by- products can be used in low- fat salad dressing as natural fat substi-
tutes and functional ingredients.
Cold- press oil processing results in a byproduct rich in
protein, carbohydrate, and bioactive components. These by- products are suitable
for food application, as no chemical treatment, such as solvent application, is ap-
plied during cold- press processing. The most important problem in the production
of low- fat salad dressing is the less compact structure resulting from the reduction
of fat. Protein- and carbohydrate- rich ingredients are used for the development of
this structure. In addition, salad dressings are poor food groups in terms of bioactive
components, and their bioactive properties should be improved. In this study, the
comprehensive physicochemical and bioactive characterization, and potential use of
these by- products in low- fat salad dressing as fat replacers were firstly investigated.