https://doi.org/10.17113/ftb.57.01.19.5692

      

Changes of Phytosterols, Rheology, Antioxidant Activity and Emulsion Stability of Salad Dressing with Cocoa Butter During Storage


Roiaini Mohamad¹, Baizura Aya Putri Agus¹ and Norhayati Hussain<sup>1,2*


1</sup>Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
²Halal Products Research Institute, Putra Infoport, Universiti Putra Malaysia, Selangor, Malaysia



Article history:
Received: 31 January 2018
Accepted: 22 January 2019




Key words:
phytosterols, antioxidant activity, cocoa butter, salad dressing, soybean oil, physicochemical characteristics

Summary:
Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, antioxidant activity and physicochemical properties during storage. The cocoa butter was extracted using a supercritical CO2 extraction (green technology) and added to the formulated salad dressing (containing different ratios of cocoa butter and soybean oil). The salad dressing with 30 % cocoa butter (the most stable emulsion) was selected for storage study at 4 and 30 °C. However, values of physicochemical parameters and mass fractions of phytosterols, total phenolic compounds (determined using Folin-Ciocalteu reagent) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) in the salad dressing with 30 % cocoa butter decreased during storage (from day 0 to 28) and increased with the temperature increase, probably due to the oxidation of oil. Thus, the most desirable storage temperature for salad dressing was 4 °C. An excellent stability of the salad dressing with 30 % cocoa butter at different storage temperatures for 28 days offers a potential application in food industries for production of salad dressing with cocoa butter enriched with phytosterols.



*Corresponding author:   +60389468536 
                                            +60389423552
                                            aryatihussain@upm.edu.my