Desarrollo de un aderezo saludable a base de aceite de canola: influencia de la viscosidad en la percepción del sabor y preferencias de los consumidores
Date
2011-04-01
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Abstract
El aceite de canola (fuente de vitamina E) contiene grasos esenciales, omega 3 y 6. El objetivo
de este trabajo fue desarrollar un aderezo con bajo contenido graso, saludable y sabroso. Para
la mezcla base se probaron dos gomas –guar y xántica- y la mezcla de ambas, con el agregado
de inulina (fibra saludable), aceite de canola y mostaza (componente influyente en la viscosidad). La saborización se realizó ensayando siete condimentos en dos concentraciones y sus
combinaciones. A través de estudios sensoriales se escogió la mezcla óptima, resultando seleccionada la mezcla base con goma xántica y triple condimento en concentraciones mínimas.
Canola oil (source of vitamin E) contains essential fatty acids, namely omega 3 and 6.The ob- jetive of this study was to develop a low fat, healthy and tasty dressing. Two gums –guar and xanthan- and the combination of both, were checked to prepare the base mixture to which canola oil, mustard (influential component viscosity) and inulin as a healthy fiber were added. Seven spices in two concentrations were tested to flavor the mixtures and their combinations. By means of sensorial studies, the best mixture was chosen which was the base mixture with xanthan gum and three based spices in minimum concentrations.
Canola oil (source of vitamin E) contains essential fatty acids, namely omega 3 and 6.The ob- jetive of this study was to develop a low fat, healthy and tasty dressing. Two gums –guar and xanthan- and the combination of both, were checked to prepare the base mixture to which canola oil, mustard (influential component viscosity) and inulin as a healthy fiber were added. Seven spices in two concentrations were tested to flavor the mixtures and their combinations. By means of sensorial studies, the best mixture was chosen which was the base mixture with xanthan gum and three based spices in minimum concentrations.
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Keywords
aderezos, canola, inulina, viscosidad, dressing, canola, inulin, viscosity
Citation
Proyecciones, Vol.9 No. 1
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