Rheological, physical stability, microstructural and sensory properties of salad dressings supplemented with raw and thermally treated lentil flours.
Joyce Boye , Zhen, M., J. Fortin, B. K. Simpson and S. O. Prasher
Nom de la revue: Journal of Food Engineering 116(4): 862-872.
Pulse flours have great potential for use as ingredients in the food industry because of their good functional properties and health benefits. In this study, raw lentil flour and lentil flour and seeds subjected to different thermal processing treatments (i.e., ground roasted seeds; roasted flours; pre-cooked, ground and freeze-dried seeds; pre-cooked, ground and spray-dried seeds) were used to supplement salad dressing emulsions. The effect of lentil addition on color, physical stability, rheological, microstructural and sensory properties was evaluated. The control sample (i.e., without pulse supplementation) had the lowest values for consistency coefficient (m), apparent viscosity ( etaap
) and plateau modulus (GN0
), which indicated lower viscoelastic properties, and further suggested that addition of pulse flours had a thickening effect. Dressings supplemented with pre-cooked freeze- and spray-dried lentil flours had the highest rheological properties. Overall, the results showed that thermally-processed pulse flours may be suitable as value-added ingredients in salad dressing applications