Rheological and structural evaluations of commercial italian salad dressings

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dc.creatorFabiana de Assis PERRECHIL
dc.creatorRejane de Castro SANTANA
dc.creatorLuiz Henrique FASOLIN
dc.creatorCesar Augusto Sodré da SILVA
dc.creatorRosiane Lopes da CUNHA
dc.date2010
dc.date.accessioned2026-07-07T04:20:56Z
dc.descriptionThe emulsion stability, composition, structure and rheology of four different commercial italian salad dressings manufactured with traditional and light formulations were evaluated. According to the results, the fat content ranged from 8% (w/w) (light) to 34% (w/w) (traditional), the carbohydrate concentration varied between 3.8% (w/w) (traditional) and 14.4% (w/w) (light) and the pH was between 3.6-3.9 for all samples. The microscopic and stability analyses showed that the only stable salad dressing was a light sample, which had the smallest droplet size when compared with the other samples. With respect to the rheological behaviour, all the salad dressings were characterized as thixotropic and shear thinning fluids. However, the stable dressing showed an overshoot at relatively low shear rates. This distinct rheological behavior being explained by the differences in its composition, particularly the presence of a maltodextrin network.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940100027
dc.identifier.urihttp://hdl.handle.net/123456789/458637
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.2 Vol.30
dc.subjectAgrociencias
dc.titleRheological and structural evaluations of commercial italian salad dressings
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos