Potentiality of red palm olein in formulating novel functional salad dressing / [electronic resource]
Language: English Summary language: Arabic Description: p.9-17Other title:- إمكانية استخدام زيت الأوليين الأحمر فى توليف صلصة مشهية وظيفية [Added title page title]
- Alexandria journal of food science and technology, 2011 v.8 (1) [electronic resource].
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Main | ART AJFST V8 No1 2 (Browse shelf(Opens below)) | Available |
Includes bibliographic reference
Novel functional salad dressings were fomulated by replacing com oil in conventional salad dressing by red palm olein (RPOL) at 5%, 10%, 15%,20%,40%,60% and 80% levels. Sensory evaluation revealed that salad dressing made from 15% RPOL and 85% com oil was quite acceptable as the conventional salad dressing (100% com oil). Therefore, the fonner two fonnulas were selected for subsequent evaluation. Salad dressings were stored at room temperature (24°C±2) for 6 months and monitored for their physical properties, fat stability, fatty acid composition and natural antioxidants, namely carotenes, tocopherols and tocotrienols.
The data revealed that the replacement of com oil in functional salad dressing led to a significant increment in (1, y and b tocotrienols (29 folds) and carotenes (15 folds) as compared to the control. Storage of salad dressing made from 15% RPOL for 6 months led to significant declines in peroxide and p-anisidine values and little declines in saturated and polyunsaturated fatty acids, as compared to the control. Utilization of RPOL as a replacer of com oil revealed positively significant effects on stability of salad dressing along with maintaining high content of natural antioxidants.
Summary in Arabic
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