Rheological and structural evaluations of commercial italian salad dressings

Perrechil, Fabiana de Assis; Santana, Rejane de Castro; Fasolin, Luiz Henrique; Silva, Cesar Augusto Sodré da; Cunha, Rosiane L.

doi:10.1590/s0101-20612010000200027

Cited by 25 publications

(22 citation statements)

References 20 publications

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“…Thixotropy in particulate fragile structures, such as dairy beverages, is irreversible; that is, the network is partially destroyed under shear. The flow curves of the beverage without cheese whey and that with 20% whey presented overshoot stress, a peak shear stress at low shear rate values (Perrechil et al, 2010). This behavior Means in the same column followed by the same superscript letter do not differ according to the Tukey test (P > 0.05).…”

Section: Rheological Analysesmentioning

confidence: 81%

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Castro

Cruz

Bisinotto

et al. 2013

Journal of Dairy Science

122

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Strawberry-flavored probiotic dairy beverages (2% vol/vol Lactobacillus acidophilus) were produced using 0, 20, 35, 50, 65, and 80% (vol/vol) whey in their formulations. Mathematical models (survival analysis, minimal significant difference, and mean global acceptance) were used to identify the optimal (sensorially) whey concentration in probiotic beverages. Fifty-five consumers evaluated acceptance of the beverages using hybrid 9-point hedonic scales. In addition, Lb. acidophilus were enumerated and pH was determined. Rheological behavior is an important characteristic for the processing and sensory acceptance of dairy beverages, varying with the presence of additives, fermentation process (time, bacterial strain), and whey concentrations used. All beverages presented minimal counts of 8 log cfu/mL of Lb. acidophilus, and pH ranged from 4.09 to 4.14. Increasing the whey content increased the fragility of the gel structure, probably because of the replacement of casein by whey proteins, once the concentrations of other ingredients in formulation were fixed. Whey content had a significant effect on acceptance of the probiotic dairy beverages; beverages with whey contents greater than 65% resulted in lower acceptance by consumers. The model of mean global acceptance presented 2 solutions with high sensory scores: beverages with 12 and 65% whey, the latter being of interest because it allows greater use of the whey by-product. The Weibull distribution presented a prediction of whey concentration of 49%, with higher sensory acceptance. The methodologies used in this research were shown to be useful in determining the constituents of food formulations, especially for whey-based probiotic beverages.

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Section: Rheological Analysesmentioning

confidence: 81%

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Castro

Cruz

Bisinotto

et al. 2013

Journal of Dairy Science

122

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“…However, at high shear rate (≥10 s −1 ), the differences in viscosity measurements due to temperature were not significant. This observation was likely due to the shear‐thinning behavior of the samples induced by structural disruption at high shear rates (Perrechil, Santana, Fasolin, da Silva, & da Cunha, ). Salad dressing is an oil‐in‐water emulsion made by vegetable oil, egg yolk, acidulants, and additional ingredients used for flavor, color, texture, and stability.…”

Section: Resultsmentioning

confidence: 99%

“…However, at high shear rate (ࣙ10 s −1 ), the differences in viscosity measurements due to temperature were not significant. This observation was likely due to the shear-thinning behavior of the samples induced by structural disruption at high shear rates (Perrechil, Santana, Fasolin, da Silva, & da Cunha, 2010 Figure 2-Viscosity of salad dressings obtained using different rheometers (R-01 to R-09) at 8°C. Curves obtained at higher temperature showed similar trends.…”

Section: Viscositymentioning

confidence: 99%

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing

Tan

Martini

Wang

et al. 2019

Journal of Food Science

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Rheological properties of food materials are important as they influence food texture, processing properties, and stability. Rotational rheometry has been widely used for measuring rheological properties. However, the measurements obtained using different geometries and rheometers are generally not compared for precision and accuracy, so it is difficult to compare data across different studies. In this study, nine rheometers from seven laboratories were used to measure the viscosity and viscoelastic properties of a commercial salad dressing. The measurements were obtained at three temperatures (8, 25, and 60 °C) using different diameter parallel plates (20, 40, 50, and 60 mm). Generally, the viscosity measurements among rheometers differed significantly (P<0.05). For larger geometry diameter (40, 50, and 60 mm) and at lower temperatures (8 °C), viscosity measurements at lower shear rate (0.01, 0.1, and 1.0 s−1) were significantly different. Rheometer brand significantly affected storage modulus only at low (0.01%) and high levels (10% and 100%) of strain. Temperature was an influencing factor on viscoelastic behaviors only at high strain (>10%). Storage moduli values obtained by frequency sweeps were not affected by rheometer or plate diameter. Overall, rheometer, geometry, and temperature can influence rheological measurements and care should be taken when comparing data across laboratories or published works. Higher shear rates (≥10 s−1) and moderate strains (0.1% to 10%) generally provide more repeatable data among different laboratories. Practical Application This study provides information on what factors may potentially influence rheological measurements conducted across different laboratories. It is useful for rheometer users who want to compare their experimental data to published data or compare two sets of published data. It is better to compare data collected at shear rates 10 s−1 and strains between 0.1% and 1.0%.

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“…Pengukuran indeks span sampel di hari ke-4, 12, 16 dan 20 memperlihatkan terjadinya penurunan nilai polidispersitas menjadi 0,65; 0,63; 0,61 dan 0,46. Fenomena ini juga ditunjukkan pada beberapa studi sebelumnya, bahwa semakin lama waktu penyimpanan mengakibatkan penurunan indeks span pada sampel mayonnaise dan salad dressing (Perrechil et al, 2010;Domian et al, 2015). Menurut Hayati et al (2007), penurunan indeks span berhubungan dengan peningkatan diameter droplet-droplet berukuran kecil yang menyumbang 10% distribusi ukuran droplet (nilai D v10 3 µm pada minuman emulsi minyak sawit).…”

Section: Hasil Dan Pembahasan Pengaruh Lama Penyimpanan Terhadap Distunclassified

“…Fluida non Newtonian tipe pseudoplastik merupakan fluida yang bersifat mengalami penurunan viskositas ketika laju geser ditingkatkan. Fluida tipe ini juga dapat ditemui pada bahan pangan seperti mayonnaise (Maruyama et al, 2007), emulsi o/w jeruk (Li et al, 2013), dan salad dressing (Perrechil et a.,. 2010).…”

Section: Pengaruh Lama Penyimpanan Terhadap Sifat Reologiunclassified

Sifat Reologi Dan Stabilitas Fisik Minuman Emulsi Minyak Sawit

Dianingsih

Purnomo

Muchtadi

2016

jtip

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Palm oil emulsion drink is one of the food diversification product, containing high provitamin-A. The dispersed phase of the emulsion is palm olein, while the rest was water as the dispersion medium (ratio 7:3). The low content of dispersion medium in the emulsion ABSTRAKMinuman emulsi minyak sawit merupakan salah satu diversifikasi produk pangan dengan kandungan provitamin-A yang tinggi. Fase terdispersi emulsi ialah olein minyak sawit, sedangkan sisanya adalah air sebagai medium pendispersi (perbandingan 7:3). Rendahnya kandungan medium pendispersi dalam emulsi menyebabkan sifat reologi, ukuran dan distribusi droplet, serta tingkat stabilitasnya berbeda dengan produk minuman emulsi komersial lainnya. Penelitian ini mengkaji mengenai pengaruh waktu penyimpanan terhadap sifat reologi, distribusi ukuran droplet, dan stabilitas emulsi. Morfologi emulsi diamati dengan mikroskop polarisasi cahaya, sedangkan ukuran dan distribusinya dianalisis dengan teknik hamburan cahaya dinamis menggunakan Zetasizer. Analisis reologi, termasuk penentuan indeks perilaku aliran dan konsistensi, diukur menggunakan viskometer rotasional dial reading. Hasil penelitian menunjukkan bahwa peningkatan waktu penyimpanan menyebabkan meningkatnya ukuran dan distribusi droplet (nilai d4.3 dari 4,83 menjadi 6,12 µm), nilai indeks perilaku aliran (dari 0,978 menjadi 0,987), dan indeks konsistensi (dari 3,473 menjadi 5,047 Pa.s n ). Namun, kondisi ini juga menyebabkan penurunan stabilitas emulsi (dari 0,880 menjadi 0,823). Menurut koefisien korelasi Pearson, ukuran droplet berkorelasi negatif dengan stabilitas emulsi (R = -0,907; α = 0,01). Sebaliknya, ukuran droplet berkorelasi positif dengan indeks perilaku aliran (R = 0,778; α = 0,01) dan indeks konsistensi (R = 0,939; α = 0,01). Hasil penelitian ini dapat membantu memformulasi minuman emulsi minyak sawit dengan peningkatan stabilitas dan umur simpan.Kata kunci: distribusi ukuran droplet, minuman emulsi minyak sawit, sifat reologi, stabilitas emulsi PENDAHULUAN1Minyak sawit merupakan minyak nabati dengan perbandingan kandungan asam lemak jenuh dan tak *Penulis Korespondensi: Email: ekohari_p@yahoo.com jenuh yang seimbang, yaitu 40% asam oleat, 10% asam linoleat, 45% asam palmitat, dan 5% asam stearat. Komposisi ini menjadikan minyak sawit sebagai edible oil yang cocok diaplikasikan dalam berbagai produk pangan. Selain itu, minyak sawit mengandung komponen aktif, seperti karotenoid

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Rheological and structural evaluations of commercial italian salad dressings

Cited by 25 publications

References 20 publications

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Development of probiotic dairy beverages: Rheological properties and application of mathematical models in sensory evaluation

Interlaboratory Measurement of Rheological Properties of Tomato Salad Dressing

Sifat Reologi Dan Stabilitas Fisik Minuman Emulsi Minyak Sawit

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