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Tekin-Cakmak ZH, Atik I, Karasu S. The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability. Foods. 2021;10(11)doi: 10.3390/foods10112759.
Tekin-Cakmak, Z. H., Atik, I., & Karasu, S. (2021). The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability. Foods (Basel, Switzerland), 10(11), . https://doi.org/10.3390/foods10112759
Tekin-Cakmak, Zeynep Hazal, et al. "The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability." Foods (Basel, Switzerland) vol. 10,11 (2021). doi: https://doi.org/10.3390/foods10112759
Tekin-Cakmak ZH, Atik I, Karasu S. The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability. Foods. 2021 Nov 10;10(11). doi: 10.3390/foods10112759. PMID: 34829043; PMCID: PMC8620466.
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Foods. 2021 Nov 10;10(11). doi: 10.3390/foods10112759.

The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability.

Foods (Basel, Switzerland)

Zeynep Hazal Tekin-Cakmak, Ilker Atik, Salih Karasu

Affiliations

  1. Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Yildiz Technical University, Istanbul 34349, Turkey.
  2. Food Technology Program, Afyon Vocational School, Afyon Kocatepe University, Afyonkarahisar 03200, Turkey.

PMID: 34829043 PMCID: PMC8620466 DOI: 10.3390/foods10112759

Abstract

The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2-0.4 g/100 g), POB (1.0-5.0 g/100 g), egg yolk powder (3 g/100 g), and sunflower oil (10-30 g/100 g) in 17 different formulations. The optimization was carried out using response surface methodology (RSM) and full factorial central composite design (CCD). Results showed that all samples presented the shear-thinning (or pseudoplastic) flow behavior with 3.75-16.11 Pa·s

Keywords: emulsion stability; fat substitutes; optimization; oxidative stability

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