Abstract
French dressings of both emulsion- and separation-types were prepared with pellila oil to which an antioxidant was added, and their oxidative stability, emulsifying stability and color tone were compared to dressings prepared with soy oil.
The changes in carbonyl value, TBA value and fluorescence intensity were small during storage time. The storage temperature affected the oxidative stability of all dressings. No difference was found in any of the oil dressings at 5°C except at the 16th week for the emulsion-type(made with a hand mixer). However, POV increased at 25°C after 4 weeks for all dressings, and the increase in POV for emulsion(made with a shaker) and separation-type pellila oil dressing was significantly larger than that for the soy oil dressing. The changes in chroma and color difference for the pellila oil dressing (made with a shaker) were slightly smaller than those for the soy oil dressing. The emulsifying property of pellila oil was good when the mixing time was long, and no difference was found in the sensory test.
