Cover Image

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

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 sto...

Full description

Saved in:
Bibliographic Details
Main Authors: Ishak, Izzreen, Hussain, N., Mohd Hariri, N. A.
Format: Conference or Workshop Item
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
Online Access:http://psasir.upm.edu.my/id/eprint/60333/1/46-14.pdf
http://psasir.upm.edu.my/id/eprint/60333/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.60333
record_format eprints
spelling my.upm.eprints.603332018-05-21T03:23:11Z http://psasir.upm.edu.my/id/eprint/60333/ Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage Ishak, Izzreen Hussain, N. Mohd Hariri, N. A. 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. Faculty of Food Science and Technology, Universiti Putra Malaysia 2017 Conference or Workshop Item PeerReviewed text en http://psasir.upm.edu.my/id/eprint/60333/1/46-14.pdf 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).
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description 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.
format Conference or Workshop Item
author Ishak, Izzreen
Hussain, N.
Mohd Hariri, N. A.
spellingShingle Ishak, Izzreen
Hussain, N.
Mohd Hariri, N. A.
Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage
author_facet Ishak, Izzreen
Hussain, N.
Mohd Hariri, N. A.
author_sort Ishak, Izzreen
title Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage
title_short Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage
title_full Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage
title_fullStr Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage
title_full_unstemmed Rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage
title_sort rheological properties, emulsion and oxidative stability of cocoa butter based salad dressing during storage
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/60333/1/46-14.pdf
http://psasir.upm.edu.my/id/eprint/60333/
_version_ 1643837328987258880
score 13.211869

Similar Items