عنوان مقاله [English]
Background and objectives: Salad is one of the most consumed products that is used as an appetizer, with a meal or a meal. Salad dressing is one of the seasonings are used for flavoring or appetizing foods. However, due to the use of eggs in the formulation of most salad dressings, there is a possibility of the entry of harmful microorganisms as well as amounts of cholesterol in the diet. Therefore, making salad dressing without egg yolk is benefical for health. In this study, oil-in-water emulsions were prepared with balsamic vinegar and extra virgin olive oil and then stabilized with zedo or Persian gum. One of the main characteristics of salad stabilizers is viscosity, which is related to the suspension of particulates, emulsion stability, pourability, etc. Control separation is also directly or indirectly related to viscosity and suspending power, which is related directly to gum concentration. Zedo gum is secreted from the Amygdalus scoparia tree. Balsamic vinegar has been considered a source of antioxidant compounds. The most representative antioxidants found in balsamic vinegar are phenolic acids, flavanols, polymeric tannins, and high molecular weight melanoidins. The presence of phenolics in vinegar has positive health effects because these products maintain a good portion of the phenolics present in the grapes, expressing a significant antioxidant capacity. Also Using palm syrup in the production of this product instead of sucrose, reduces the amount of calories in the product.
Materials and Methods: In this study, the quality characteristics of oil-in-water emulsion salad dressing were investigated using Zedo gum, palm syrup, balsamic vinegar and olive oil. Zedo gum (1, 2.5, and 4%) concentration was used for stable salad dressing. Chemical and physical properties including phase separation, pH, acidity, free fatty acids, total phenolic compounds, antioxidant activity and the sensory properties of the prepared balsamic salad dressing within 90 days’ preservation were evaluated.
Results: During storage, pH, acidity and free fatty acid of all samples were in the range of Iranian National Standard. Samples containing zedo gums were not observed phase separation. Their physical stability increases during storage of balsamic sauce samples. The highest and lowest levels of antioxidant activity and phenol of total diet salad were related to the control sample and the sample containing 4% zedo gum, respectively. The total phenolic content and antioxidant activity of samples decreased with increasing storage time. Samples containing 1% Zedo gum and control received the best sensory evaluation.
Conclusion: Formulation of salad dressing with virgin olive oil, balsamic vinegar, and palm syrup with 1% zedo or Persian gum, had the optimum physicochemical, antioxidant and sensory properties among the samples, which can be used to produce a useful and healthy sauce with optimum physical, chemical, oxidation, and rheology properties and customer-friendly.