Salad cream formulated with tofu and coconut oil
| Autor: | Taviyaporn Meaksan, Awika Rirermwong, Nattawadee Tanwisuit, Jiraporn Sirison |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics food.ingredient Scale test Coconut oil 04 agricultural and veterinary sciences Salad cream 040401 food science food.food 03 medical and health sciences 0404 agricultural biotechnology food Milk products Yolk Edible oil Business Management and Accounting (miscellaneous) Food science Food Science Mathematics |
| Zdroj: | British Food Journal. 119:2194-2202 |
| ISSN: | 0007-070X |
| DOI: | 10.1108/bfj-11-2016-0523 |
| Popis: | Purpose The purpose of this paper is to develop a new salad cream formulation from a mixture of tofu and coconut oil for replacement of egg yolk and soy oil, respectively. Design/methodology/approach A salad cream formulation mainly composing of edible oil, egg and vinegar was formulated. Ratios of egg yolk and soy oil were replaced by tofu and coconut oil, respectively. The formulated salad creams were determined for pH, color, viscosity, protein and fat. Sensory acceptances of formulated products was evaluated by using a seven-point hedonic scale test and untrained panelists (n=30). The formulated salad creams were stored in a refrigerator for 14 days and determined for pH, color and viscosity. Findings The results showed that the formulated salad creams using the mixture of 50 percent tofu and 50 percent egg yolk (RE) by weight of egg yolk ratio in control presented 4.25+0.01 of pH which was comparable to control. The highest scores in the sensory test were obtained in the formula using 37 percent coconut oil by weight of salad cream. The formulated salad creams using tofu and coconut oil (REC) presented 4.42+0.03 of pH, 4.25+0.05 cm. of viscosity, and 87.36+0.44 (L), −1.13+0.04 (a), 16.32+0.22 (b) of color values. Protein and fat contents were 4.79 and 27.59 percent (w/w) in the REC, respectively. After storage under refrigerated, pH, color and viscosity of the modified product were less changed. Originality/value Replacement of egg yolk and soy oil with tofu and coconut oil in salad creams was feasible. The REC was less changed in its quality both fresh and after storage. It was accepted in sensory evaluation. The REC could prepare at home and being a food choice for consumers. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|