Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage

Citation

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).

Abstract

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.

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Additional Metadata

Item Type:	Conference or Workshop Item (Paper)
Divisions:	Faculty of Food Science and Technology Halal Products Research Institute
Publisher:	Faculty of Food Science and Technology, Universiti Putra Malaysia
Keywords:	Emulsion; Salad dressing; Cocoa butter; Storage; Rheology
Depositing User:	Nabilah Mustapa
Date Deposited:	21 May 2018 03:23
Last Modified:	21 May 2018 03:23
URI:	http://psasir.upm.edu.my/id/eprint/60333
Statistic Details:	View Download Statistic

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