| Author | Charatsree Charoensutasinee |
| Call Number | AIT Thesis no.PH-03-2 |
| Subject(s) | Salad dressing--Quality
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science |
| Publisher | Asian Institute of Technology |
| Abstract | Salad cream with 30% vegetable oil with combination of xanthan gum and two types of thickener that based on tapioca and waxycom starch were formulated and compared in terms of texture quality, rheology property and sensory properties with low fat salad cream. Low fat salad cream was made from 8% vegetable oil and with different types of fat replacers. Four types of fat replacer were made from waxycom, potato starch, whey protein and inulin extracted from chicory root. Different levels of fat replacers, thickener and xanthan gum were investigated. The inulin extract at level 10% gave a similar properties to salad cream 30% oil. Low fat salad cream without fat replacer was also made by substitution of thickener and xanthan gum. It was found that low fat salad cream with 4.0 % of waxycom-based as thickener and 0.2 % of xanthan gum was accepted by the panelist and had a good texture as same as salad cream 30% oil. The calorific value of low fat salad cream was 1392.20 cal/g, about 58% reduction when compared with salad cream 30% oil. Xanthan gum increases yield stress, consistency and storage modulus (G') or elasticity to low fat salad cream. However, oscillation technique can detect the difference of storage modulus-loss modulus, G' -G" plot at varied temperature from 25 to 95°C. Structure of low fat salad cream made from thickener and xanthan gum about of 4.5 and 0.2% respectively after heat treatment was more stable than using thickener and xanthan gum at level of 4.2 and 0.5% or 4.7, 0% respectively. Flow curve measurement showed that low fat salad cream with higher amount of xanthan gum had higher viscosity and higher consistency index but lower of flow behavior index. Increasing temperature reduced viscosity, consistency index and yield stress of salad cream. Sample with highest xanthan gum content showed the lowest of flow behavior index but increasing temperature can increase flow behavior index of salad cream sample while another samples were not much affected by temperature. The HerschelBulkley model was fitted for low fat salad cream and control fat salad cream (27% oil) to correlate (r>0.999, p < 0.05) the shear-stress/shear-rate data. The Power-law model was fitted for low fat salad cream and normal fat salad cream (27% oil) to correlate the shearstress/ shear-rate data at r>0.950, p<0.05). The temperature dependency of apparent viscosity was investigated using Arrhenius model with a correlation coefficient of 0.916. The general model can be used to predict the viscosity of low fat salad cream using the concentration ofxanthan gum and temperature range 25-95°C. |
| Year | 2003 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Postharvest and Food Process Engineering (PH) |
| Chairperson(s) | Athapol Noomhorm; |
| Examination Committee(s) | Jindal, V. K.;Rakshit, Sudip K. |
| Scholarship Donor(s) | H. M. Queen of Thailand |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 2003 |