Can rice bran, sesame, and olive oils be used as substitutes for soybean oil to improve French salad dressing quality?

A.  Izadi; S.  Mansouripour; Y.  Ramezan; S.  Talebzadeh

doi:10.3989/gya.0435211

Autores/as

A. Izadi Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University https://orcid.org/0000-0001-6066-2055
S. Mansouripour Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University https://orcid.org/0000-0002-9848-5581
Y. Ramezan Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University - Nutrition & Food Sciences Research Center, Tehran Medical Sciences, Islamic Azad University https://orcid.org/0000-0001-5159-7781
S. Talebzadeh Department of Food Science and Technology, Science and Research Branch, Islamic Azad University https://orcid.org/0000-0001-8909-5074

DOI:

https://doi.org/10.3989/gya.0435211

Palabras clave:

Aceite de oliva, Aceite de salvado de arroz, Aceite de sésamo, Aceite de soja, Aderezo para ensalada francesa

Resumen

El aceite de soja es un aceite vegetal de uso común para la fabricación industrial de aderezo para ensaladas francesas. Se investigó el efecto de los aceites de salvado de arroz, sésamo, oliva y soja sobre las características de calidad del aderezo para ensaladas francesas. Después de un mes, la mayor acidez, el índice de peróxido (PV) y la menor estabilidad de la emulsión se observaron en el control que contenía aceite de soja (p < 0,05). Las muestras formuladas con aceites de sésamo (T4) y salvado de arroz (T3) tuvieron los PV más bajos. Los resultados de la medida del color indicaron que a* de una muestra que contenía aceite de oliva (T2) fue la más influenciada y disminuyó en el día 30 (p < 0,05). En la prueba reológica, las muestras fueron sólidas viscoelásticas. El módulo elástico y la viscosidad compleja de T2 fueron ligeramente superiores. La aceptación sensorial general más alta y más baja correspondió a T3 y T2, respectivamente. Por lo tanto, el aceite de soja podría reemplazarse para obtener un producto más deseable. Finalmente, se seleccionó a T3 como la muestra superior.

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Citas

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