Background. Salad dressings due to their gustatory and nutritious advantages have been very often used in many food products. Traditional dressings usually contain large amount of fat (20-65%). Reduction of its content in such Systems in most cases leads to their physical destabilization and causes worsening of sensory properties particularly because of increase in volatility of lipophilic aroma compounds which have been mostly found in food products. The objective of this study was to investigate the influence of hydrocolloid type and concentration on the retention and release profile of diacetyl and (-)-α-pinene in model reduced fat salad dressings formed with sodium caseinate. Material and methods. Model reduced fat salad dressings containing 10 wt% vegetable fat and stabilized by both 1 wt% sodium caseinate and 0.01-0.2 wt% hydrocolloids (xan- than gum, guar gum, gum arabie, native pregelatinised rice starch - Remyline XS-DR-P and acetylated distarch phosphate - Microlys CA - produced from potato starch) were investigated. The samples were flavoured with diacetyl or (-)-α-pinene at concentration of 0.1 wt% for each flavour compound. Following measurements were done: dressings characteristics (oil droplet size and distribution, apparent viscosity, thermodynamic and kinetic stability), stability of the odorants (relative retention and release profile) and odour intensity by method using scale. Results. The studies showed significant dependence (a < 0.001) between relative retention of the investigated odorants and hydrocolloid type as well as concentration. Moreover, it was detected that the values of persistence index of flavour compounds (related to the release profile) were in majority significantly correlated (a < 0.05) with viscosity and creaming stability of the dressings, whereas relatively low and mostly statistically insignificantly with mean droplet size (D[3,2]). Furthermore, significant correlation values (a < 0.05) were registered between odour intensity and vapour/liquid partition coefficient of the aroma compounds (K) in salad dressings containing: xanthan gum, guar gum, and gum arabie. Conclusions. Xanthan gum and guar gum markedly improved stability of hydrophilic diacetyl and hydrophobic (-)-α-pinene in dressings containing 10 wt% rapeseed oil, whereas rice starch - Remyline XS-DR-P and acetylated distarch phosphate-Microlys CA in- creased significantly retention of hydrophilic aroma compound.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.