首页    期刊浏览 2025年06月10日 星期二
登录注册

文章基本信息

  • 标题:Rheological and structural evaluations of commercial italian salad dressings
  • 本地全文:下载
  • 作者:Perrechil, Fabiana de Assis ; Santana, Rejane de Castro ; Fasolin, Luiz Henrique
  • 期刊名称:Food Science and Technology (Campinas)
  • 印刷版ISSN:0101-2061
  • 电子版ISSN:1678-457X
  • 出版年度:2010
  • 卷号:30
  • 期号:2
  • 页码:477-482
  • DOI:10.1590/S0101-20612010000200027
  • 语种:English
  • 出版社:Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • 摘要:

    The 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.

  • 关键词:reologia;microestrutura;emulsão;molho de salada
  • 其他关键词:rheology;microstructure;emulsion;salad dressing
国家哲学社会科学文献中心版权所有