Development of a vegetable salad dressing and evaluation of its nutritional, physicochemical and sensory properties

Abstract

The nutritional, physicochemical and sensory properties of a vegetable salad dressing prepared from four oil types that were vegetable oil, sesame oil, soy bean oil and olive oil along with vinegar, wheat flour, curry leaf powder, pepper, salt, sugar, carboxymethyl cellulose (CMC) vitamin E, and egg yolk were explored. Best recipe was selected by conducting a sensory evaluation using nine-point hedonic scale. Vegetable oil incorporated salad dressing was selected as the best recipe. Total soluble solids (TSS), percentage titratable acidity (%TA), pH and microbiological properties of the selected recipe were analysed using standard methods. Sensory parameters including colour, aroma, taste, texture and overall acceptability were evaluated using 10 trained panelists for the selected product for five weeks at two weeks interval. Final product contained 55.2% moisture, 23.3% fat, 8.3% ash and 5.7% crude protein. TSS, %TA and pH of the final product were 18, 0.33% and 4.08, respectively. No significant (P>0.05) changes were observed in all the sensory properties and tested physicochemical properties up to the 5th week of the storage period. Microbial counts were less than the standard minimum limits. The highest consumer preference was observed in the 3rd week after preparation. According to the results, the developed vegetable salad dressing can be safely stored at room temperature for five weeks without chemical preservatives.