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Influences of fat, thickener and emulsifier contents on salad dressing: Static and dynamic sensory and rheological analyses
SIK, The Swedish Institute for Food and Biotechnology AB.ORCID iD: 0000-0002-7249-2628
2001 (English)In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 34, no 4, p. 222-233Article in journal (Refereed) Published
Abstract [en]

The effects of contents of fat, thickener and emulsifier in salad dressing were investigated. Twelve types of dressings were produced according to a full factorial design, whereby the fat content was set at three levels, the thickener and the emulsifier contents at vivo levels. The dressings were analysed by a sensory panel, using both quantitative descriptive profiling and time-intensity (TI) evaluation, and by instrumental/rheological measurements. The two sensory methods were related to each other and the instrumental results were related to tire sensory results. All design parameters had a significant influence on the properties of salad dressing, mainly on texture and mouthfeel. Fat content was the most influencing parameter. Inter-action effects were found and it can he concluded that the content of the emulsifier was less critical when the fat and thickener contents increased Dynamic and descriptive sensory analyses,ere mainly related to each other in the fattiness attribute. There were strong relations between instrumental and sensory analysis according to rheological and texture attributes, /r/ greater than or equal to 0.7 (Pearson correlation coefficient)for most texture attributes.

Place, publisher, year, edition, pages
2001. Vol. 34, no 4, p. 222-233
Keywords [en]
salad dressing, fat content, emulsifier, thickener, taste, flavour, texture, time-intensity, rheology, sensory
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:hkr:diva-10410DOI: 10.1006/fstl.2001.0757ISI: 000169574500004OAI: oai:DiVA.org:hkr-10410DiVA, id: diva2:617455
Available from: 2013-04-23 Created: 2013-04-23 Last updated: 2017-12-06Bibliographically approved

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Wendin, Karin

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CiteExportLink to record
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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
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  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf