Preparation of Salad Dressing Emulsions Using Lentil, Chickpea and Pea Protein Isolates: A Response Surface Methodology Study

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• 作者：Zhen Ma ; Joyce I. Boye and Benjamin K. Simpson
• 刊名：Journal of Food Quality
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：39
• 期：4
• 页码：274-291
• 全文大小：5340K
• ISSN：1745-4557

文摘

The effect of pulse protein, egg yolk and oil contents on the physical properties (i.e., static and dynamic rheological behavior, texture) of lentil-, pea- and chickpea-supplemented salad dressings was studied using a three-factor central composite design (CCD). Multiple regression equations were developed to describe the effects of the independent variables on several response variables. In general, an increase in oil and emulsifier (pulse protein or egg yolk) contents modified the rheological and textural properties and led to either a linear or a nonlinear increase in several parameters, including ta-equation-construct="true" class="math-equation-construct">ta-equation-image="true" class="math-equation-image">ta-equation-mathml="true" class="math-equation-mathml" style="display:none">th xmlns:mml="http://www.w3.org/1998/Math/MathML">ttp://www.wiley.com/namespaces/wiley" xmlns:wiley="http://www.wiley.com/namespaces/wiley/wiley" xmlns:cr="urn://wiley-online-library/content/render" xmlns="http://www.w3.org/1998/Math/MathML">GN0th>, m, η_ap, σ₀, Q_(t)% and firmness. Response surface methodology was used to optimize the salad dressing formulations based on selected response variables, which were either maximized or minimized, or targeted using average values of parameters for several commercial salad dressings. The validation test confirmed the overall adequacy of the response surface models in predicting specific properties of the set formulations.