Techno‐functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours

Abstract

This study should be useful for designing novel types of salad dressings to meet market requirements as well as helping to increase pulse consumption.

Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study

“…Similar results were also reported previously that high levels of oil and egg yolk resulted in salad dressings with most pronounced viscous characteristics (Ma et al . ).…”

How postharvest variables in the pulse value chain affect nutrient digestibility and bioaccessibility

“…The proteins in a pulse flour can stabilize emulsions by adhering to the water-oil interface, orienting hydrophobic groups to the oily phase and hydrophilic groups to the watery phase, for example, in salad dressings (Khazaei et al, 2019). Moreover, due to the thickening effect of starch in pulse flours, the viscosity of foods such as soups and sauces can be increased (Ma et al, 2016;Sozer et al, 2017). Pulse flours with suitable flow behavior (e.g., chickpea) can also be used for protein supplementation of liquid foods with low viscosity, such as drinks high in protein (e.g., imitation milk, infant formula) (Asif et al, 2013;Sozer et al, 2017;Zare et al, 2015).…”

Traditional and New Food Uses of Pulses

“…Green lentil, chickpea, or yellow pea flour (3.5-10.5% w/w) was combined with canola oil (20-50% w/w) and egg yolk (3-7% w/w) to form emulsions (Ma et al 2016). Green lentil, chickpea, or yellow pea flour (3.5-10.5% w/w) was combined with canola oil (20-50% w/w) and egg yolk (3-7% w/w) to form emulsions (Ma et al 2016).…”

“…Pulse flours or ingredients can also be utilized for various emulsion-based semisolid systems such as salad dressings or liquid applications in the form of beverages. Green lentil, chickpea, or yellow pea flour (3.5-10.5% w/w) was combined with canola oil (20-50% w/w) and egg yolk (3-7% w/w) to form emulsions (Ma et al 2016). Viscosity increased with increasing pulse flour addition owing to its dual role both as a thickener (starch) and emulsifier (protein).…”

“…Viscosity increased with increasing pulse flour addition owing to its dual role both as a thickener (starch) and emulsifier (protein). Synergistic interactions between egg protein lipoproteins and pulse proteins were suggested to deliver enhanced network and emulsion stability (Ma et al 2016). Functional properties of native and hydrolyzed pea flour, faba bean flour, and lupin protein isolates were evaluated for solubility, emulsion stability, and surface pressure at the air-water interface (Tsoukala et al 2006).…”