Journal of Food Processing and Preservation

ORIGINAL ARTICLE

Cold-pressed flaxseed oil by-product as a new source of fat replacers in low-fat salad dressing formulation: Steady, dynamic and 3-ITT rheological properties

Zeynep Hazal Tekin

Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, İstanbul, Turkey

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Salih Karasu,

Corresponding Author

Salih Karasu

[email protected]

orcid.org/0000-0002-2324-1865

Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, İstanbul, Turkey

Correspondence

Salih Karasu, Yildiz Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Technical University, Davutpasa Campus İstanbul 34210, Turkey.

Email: [email protected]

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Zeynep Hazal Tekin,

Zeynep Hazal Tekin

Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, İstanbul, Turkey

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Salih Karasu,

Corresponding Author

Salih Karasu

[email protected]

orcid.org/0000-0002-2324-1865

Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Yildiz Technical University, Davutpasa Campus, İstanbul, Turkey

Correspondence

Salih Karasu, Yildiz Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Technical University, Davutpasa Campus İstanbul 34210, Turkey.

Email: [email protected]

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First published: 23 June 2020

https://doi.org/10.1111/jfpp.14650

Citations: 24

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Abstract

This study aimed to investigate the use of cold-pressed flaxseed oil by-products (FOB) as a potential natural fat replacer and stabilizer in fat-reduced salad dressing formulation. In this study, steady shear, dynamic rheological, and 3-ITT rheological properties and zeta potential value were studied. All parameters significantly affected steady shear, dynamic rheological, and 3-ITT rheological properties of the samples. All samples showed shear-thinning flow behavior with 1.63–8.87 Pa.sⁿ and 0.19–0.30, K, and n values, respectively. The samples with high FOB and low oil content showed similar K and n values compared to control samples. All samples showed viscoelastic solid characters, G′ value was higher than G″ in all frequency range. Salad dressing samples in the experimental design showed recoverable character and no phase separation. This study suggested that FOB could be successfully used as a natural fat replacer and stabilizer in food emulsions.

Practical applications

In recent years, the trend toward the consumption of reduced-fat products has been increasing. Oil in emulsion products such as salad dressing is an important factor affecting rheological and sensory properties and emulsion stability. With the reduction of the oil, the rheological properties, and the mouthfeel provided by the oil must be substituted with another substance. Synthetic oil substitutes are used for this purpose. However, consumers’ tendency toward natural resources is increasing rather than synthetic ones. This has led to the search for new natural oil substitutes and stabilizers. Cold-pressed flaxseed oil waste is a natural resource-rich in natural fibers and stabilizers. Since cold-pressed oil wastes are not exposed to solvent, they are very suitable for food applications. This is the first time, in this study, cold-pressed flaxseed oil waste in low-fat salad dressing oil natural stabilizing properties was investigated.

CONFLICT OF INTEREST

The authors have declared no conflicts of interest for this article.

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Cold-pressed flaxseed oil by-product as a new source of fat replacers in low-fat salad dressing formulation: Steady, dynamic and 3-ITT rheological properties

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Cold-pressed flaxseed oil by-product as a new source of fat replacers in low-fat salad dressing formulation: Steady, dynamic and 3-ITT rheological properties

Abstract

Practical applications

CONFLICT OF INTEREST

REFERENCES

Citing Literature

References

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