{"title":"红棕榈油在新型功能性沙拉酱中的应用潜力","authors":"Nesma, N. El-Hadad, A. El-aal, Abou-Gharbia","doi":"10.21608/ajfs.2018.20183","DOIUrl":null,"url":null,"abstract":"Novel functional salad dressings were formulated by replacing corn 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% corn oil was quite acceptable as the conventional salad dressing (100% corn oil). Therefore, the former two formulas 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.","PeriodicalId":443317,"journal":{"name":"Alexandria Journal of Food Science and Technology","volume":"24 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Potentiality of Red Palm Olein in Formulating Novel Functional Salad Dressing\",\"authors\":\"Nesma, N. El-Hadad, A. El-aal, Abou-Gharbia\",\"doi\":\"10.21608/ajfs.2018.20183\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Novel functional salad dressings were formulated by replacing corn 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% corn oil was quite acceptable as the conventional salad dressing (100% corn oil). Therefore, the former two formulas 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.\",\"PeriodicalId\":443317,\"journal\":{\"name\":\"Alexandria Journal of Food Science and Technology\",\"volume\":\"24 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-12-02\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Alexandria Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21608/ajfs.2018.20183\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Alexandria Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21608/ajfs.2018.20183","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Potentiality of Red Palm Olein in Formulating Novel Functional Salad Dressing
Novel functional salad dressings were formulated by replacing corn 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% corn oil was quite acceptable as the conventional salad dressing (100% corn oil). Therefore, the former two formulas 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.
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