SOĞUK PRESLENMİŞ ASPİR YAĞINDAN ZENGİNLEŞTİRİLMİŞ SALATA SOSLARININ HAZIRLANMASI VE KALİTE DEĞERLENDİRİLMESİ

Abstract

Bu çalışmanın amacı soğuk-preslenmiş aspir yağından iki farklı tip salata sosu hazırlamak ve ürün karakterizasyonu yapmaktır. Yaygın fizikokimyasal ve termal özellikler, bileşim, duyusal tanımlama ve tüketici testleri tamamlanmıştır. İki örnek de kabul edilebilir serbest asitlik, peroksit ve pH değerleri ve katılan baharatın renklerini (kırmızıbiber ve yeşil baharatlar) göstermişlerdir. Her ikisi de -14’den -19 oC’ye kadar likit ve akışkandırlar. Esansiyel yağ asitlerinin iyi kaynağı oldukları ve yaklaşık %91-92 oranında toplam doymamış yağ asitleri içerdikleri belirlenmiştir. Büyük bölümü β-sitosterol olmak üzere 1693-1700 mg/kg toplam fitosterol içermektedirler. İlaveten, 284 mg/kg toplam tokoferol içeriği belirlenmiştir. Panelistler örnekleri 8 terimle (akışkanlık, tatlı, tuzlu, ekşi, acı, baharatlı, sirkemsi, metalik) tanımlamıştır. Tüketiciler örneklerin koku/aromasını beğenmiş, ancak tat/lezzet ve genel kabul skorları düşük bulunmuştur. Tat özelliklerini geliştirecek yeni çalışmalar önerilmiştir.

Keywords

• salata sosu
• aspir yağı
• baharat
• bileşim
• duyusal
• tüketici
• salad dressing
• safflower oil
• spice
• composition
• sensory
• consumer

PREPARATION AND QUALITY EVALUATION OF ENRICHED SALAD DRESSINGS BASED ON COLD-PRESSED SAFFLOWER OIL

Abstract

The objectives of this study were to prepare and characterize two different salad dressings based on cold-pressed safflower oil. Common physico-chemical and thermal properties, compositions, sensory descriptive analysis, and consumer tests were completed. Both samples had acceptable free fatty acidity, peroxide and pH values, and had color values reflecting the spices (red pepper and green spices). Both dressings were liquid at around -14 to -19 oC and were pourable. They were good sources of essential fatty acids, including around 91-92% of total unsaturated fatty acids. Total phytosterol contents were around 1693-1700 mg/kg, with a majority of β-sitosterol. Further, both samples had around 284 mg/kg of total tocopherols. The panel used 8 sensory terms (consistency, sweet, salty, sour, bitter, spicy, vinegary, and metallic) to describe the samples. Consumers liked their appearance and smell/aroma, but taste/flavor and general acceptance scores were lower. Further studies to improve taste properties are suggested.

Keywords

• salad dressing
• safflower oil
• spice
• composition
• sensory
• consumer

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