Utilization of yogurt and inulin in soybean salad dressing product
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Date
2020-01-17Author
Noosamean, Nantarat
นันทรัตน์ หนูเสมียน
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The use of yogurt and inulin in soybean of salad dressing products had steps to
develop as follows 1) Selection of salad dressing products, basic formula and physical
and chemical test. 2) Developing soybean of salad dressing products by crushed
soybeans were used instead of whole eggs and used olive oil instead of vegetable oil.
The sensory evaluation was done by means of scoring method which was 9-point
Hedonic Scale Test. 3) Using the developed soybean salad dressing in 2) to develop it to
soybean mixed yogurt salad dressing by putting yogurt for 5, 10 and 15 of formula then
study the acceptance by sensory tests. 4) Putting inulin into soybean mixed yogurt salad
dressing for 5, 10 and 15 of formula then did sensory test It was found that consumers
rated the most common sensory attributes was soybean mixed yogurt with inulin salad
dressing third formula which was mixed by 15% of yogurt and inulin and found that
developed soybean salad dressing had low energy without separation of water and fat,
the surface is glossy cream. The texture of soybean salad dressing formula was smooth,
there were bubbles in the salad dressing, soy sauce, and a mellow taste. Soybean salad
dressing had thick texture and aroma. This soy formula had a lot of fiber. This was due
to the use of soy substituted for yolks and the use of inulin to replace oil that results to
have dietary fiber which helped in the digestive system and is low in fat. In addition, the
use of inulin also made soybean salad dressing was homogeneous, did not separate the
layer of water with fat. And adding yogurt with lactic acid bacteria helped digestion and
stimulated white blood cells to help prevent the growth of harmful bacteria. It also
made strengthens of the immune system.
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