Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage
This study was carried out to determine the rheological property, emulsion stability, optimal microscope observation and oxidative stability of the newly formulated cocoa butter salad dressing (CBSD) and its storage study at 18 °C for 28 days. The most stable ratio 20 % CBSD was selected for the sto...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/60333/1/46-14.pdf |
| _version_ | 1825932170345054208 |
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| author | Ishak, Izzreen Hussain, N. Mohd Hariri, N. A. |
| author_facet | Ishak, Izzreen Hussain, N. Mohd Hariri, N. A. |
| author_sort | Ishak, Izzreen |
| collection | UPM |
| description | This study was carried out to determine the rheological property, emulsion stability, optimal microscope observation and oxidative stability of the newly formulated cocoa butter salad dressing (CBSD) and its storage study at 18 °C for 28 days. The most stable ratio 20 % CBSD was selected for the storage study due to insignificantly (p>0.05) similar rheological characteristics with control in terms of flow behavior (0.35±0.00), consistency index (18.78±0.20), apparent viscosity (3.48±0.02) and emulsion stability (97.9±0.96). The optical observation showed that the droplet size of 20% CBSD was similar to the control and commercial salad dressing. The iodine and peroxide value also increased throughout shelf life period comparable to commercial salad dressing. This research may benefit the cocoa industry to meet the consumer’s demand for values add food products. |
| first_indexed | 2024-03-06T09:37:52Z |
| format | Conference or Workshop Item |
| id | upm.eprints-60333 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:37:52Z |
| publishDate | 2017 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-603332018-05-21T03:23:11Z http://psasir.upm.edu.my/id/eprint/60333/ Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage Ishak, Izzreen Hussain, N. Mohd Hariri, N. A. This study was carried out to determine the rheological property, emulsion stability, optimal microscope observation and oxidative stability of the newly formulated cocoa butter salad dressing (CBSD) and its storage study at 18 °C for 28 days. The most stable ratio 20 % CBSD was selected for the storage study due to insignificantly (p>0.05) similar rheological characteristics with control in terms of flow behavior (0.35±0.00), consistency index (18.78±0.20), apparent viscosity (3.48±0.02) and emulsion stability (97.9±0.96). The optical observation showed that the droplet size of 20% CBSD was similar to the control and commercial salad dressing. The iodine and peroxide value also increased throughout shelf life period comparable to commercial salad dressing. This research may benefit the cocoa industry to meet the consumer’s demand for values add food products. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60333/1/46-14.pdf Ishak, Izzreen and Hussain, N. and Mohd Hariri, N. A. (2017) Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage. In: International Food Research Conference (IFRC 2017), 25-27 July 2017, Complex of the Deputy Vice Chancellor (Research and Innovation), Universiti Putra Malaysia. (pp. 245-248). |
| spellingShingle | Ishak, Izzreen Hussain, N. Mohd Hariri, N. A. Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage |
| title | Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage |
| title_full | Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage |
| title_fullStr | Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage |
| title_full_unstemmed | Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage |
| title_short | Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage |
| title_sort | rheological properties emulsion and oxidative stability of cocoa butter based salad dressing during storage |
| url | http://psasir.upm.edu.my/id/eprint/60333/1/46-14.pdf |
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