Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours.
BACKGROUND
Salad dressings supplemented with pulse flours are novel products. A three-factor face-centered central composite design (CCD) was used to determine the effect of pulse flour concentration (3.5%, 7%, 10.5% w/w), egg yolk concentration (3%, 5%, 7% w/w) and oil concentration (20%, 35%, 50% w/w) on the rheological and color characteristics of salad dressings supplemented with pulse flours.


RESULTS
The consistency coefficient m, plateau modulus G(N)(0), recoverable strain Q(t) and color values were all affected by the concentrations of pulse flours used. Scanning electron microscopy showed that dressings with lower oil and egg yolk contents had a less densely packed network compared with dressings with higher oil and egg yolk contents. Sensory results were most promising for salad dressings supplemented with the whole green lentil, yellow pea with low flour content, and chickpea with high oil content.


CONCLUSIONS
This study should be useful for designing novel types of salad dressings to meet market requirements as well as helping to increase pulse consumption.
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710062, China.
Zhen
Z
Ma
Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, Quebec J2S 8E3, Canada.
Joyce I
JI
Boye
Food Processing Development Centre, Alberta Agriculture, Food and Rural Development, Leduc, Alberta T9E 7C5, Canada.
Kevin
K
Swallow
Canadian International Grains Institute, Winnipeg, Manitoba R3C 3G7, Canada.
Linda
L
Malcolmson
Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec H9X3V9, Canada.
Benjamin K
BK
Simpson
D000293:Adolescent; D000328:Adult; D000368:Aged; D055598:Chemical Phenomena; D029863:Cicer; D003212:Condiments / Q000032:analysis; D003258:Consumer Behavior; D004530:Egg Yolk; D004655:Emulsions / Q000737:chemistry*; D005260:Female; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D027806:Lens Plant; D008297:Male; D008855:Microscopy, Electron, Scanning; D008875:Middle Aged; D008962:Models, Theoretical; D009753:Nutritive Value; D018532:Pisum sativum; D012212:Rheology; D012677:Sensation; D014783:Viscosity
D004655:Emulsions
pulse flour supplementation; response surface methodology; rheology; salad dressing; sensory evaluation