Creating Healthier Salad Dressings at Home

This publication provides an overview of salad dressings as well as tasty homemade salad dressing recipes. Written by L. Johnson, J. Breslawski, M. Arick, K. Zamojski, and A. Simonne, and published by the UF/IFAS Department of Family, Youth and Community Sciences, December 2021.

The Potential Use of Cold-Pressed Pumpkin Seed Oil By-Products in a Low-Fat Salad Dressing: The Effect on Rheological, Microstructural, Recoverable Properties, and Emulsion and Oxidative Stability

The cold-pressed pumpkin seed oil by-product (POB) was evaluated for its application as a natural fat substitute and stabilizer in the reduced-fat salad dressings. For this aim, the samples were prepared by combining the xanthan gum (0.2–0.4 g/100 g), POB (1.0–5.0 g/100 g), egg yolk powder (3 g/100 g), and sunflower oil (10–30 g/100 g) in 17 different formulations. The optimization was carried out using response surface methodology (RSM) and full factorial central composite design (CCD). Results showed that all samples presented the shear-thinning (or pseudoplastic) flow behavior with 3.75–16.11 Pa·sn and 0.18–0.30, K and n values, respectively. The flow behavior rheological data were fitted to a power-law model (R2 > 0.99). The samples with high POB and low oil content showed similar K and n values compared to high oil content samples. Additionally, the dynamic rheological properties and three interval thixotropic test (3-ITT) were determined. The G′ value was larger than G″ in all frequency ranges, indicating viscoelastic solid characteristics in all samples. The optimum formulation was determined as 0.384% XG, 10% oil, and 3.04% POB. The samples prepared with the optimum formulation (POBLF-SD) were compared to low-fat (LF-SD), and high-fat (HF-SD) control salad dressing samples based on the rheological properties, emulsion stability, oxidative stability, zeta potential, and particle size. The oxidation kinetic parameters namely, IP, Ea, ΔS++, and ΔG++ showed that the oxidative stability of salad dressing samples could be improved by enriched by POB. The results of the present study demonstrated that POB could be considerably utilized as a natural fat substitute and stabilizer in salad dressing type emulsions.

Comparative study of salt, total fat and sugar contents of mayonnaise and salad dressings from the Iranian market in 2017 and 2019

Background: Dietary intake of fat, salt and sugar is important for prevention of noncommunicable diseases; therefore, evaluation of these constituents in industrial packaged foods is necessary. Aims: To compare the levels of fat, salt and sugar in mayonnaise and salad dressings commercialized in the Islamic Republic of Iran in 2017 and 2019, and to monitor compliance with standard limits. Methods: The levels of fat, salt and sugar in 12 mayonnaise and 47 salad dressing samples collected from an Iranian market were evaluated according to the Iranian Institute of Standards and Industrial Research of Iran (ISIRI) and compared between 2017 and 2019. Results: We determined compliance with ISIRI limits and other standard targets. The salt content of mayonnaise samples significantly decreased from 2.03 (standard deviation; 0.3) g/100 g in 2017 to 1.61 (0.12) g/100 g in 2019 (P = 0.031). Total sugar level of mayonnaise samples significantly decreased from 5.97 (1.14) g/100 g in 2017 to 3.63 (0.53 g/100 g in 2019 (P = 0.005).The total sugar level of salad dressings significantly decreased from 8.97 (2.34 g/100 g in 2017 to 1.58 (2.65) g/100 g in 2019 (P = 0.039). Compliance of mayonnaise and salad dressing fat contents with ISIRI limits increased from 42.9% and 84.6% in 2017 to 100% and 90.5% in 2019, respectively. None of the mayonnaise samples met the British Food Standards Agency salt target (maximum 1.25 g/100 g) in 2017 and 2019. Conclusions: Reformulation of these products for reduction of salt and sugar content is necessary.

PENGARUH KUALITAS PRODUK TERHADAP KEPUTUSAN PEMBELIAN KEWPIE SALAD DRESSING PADA PT. KEWPIE INDONESIA

Penelitian ini bertujuan untuk mengetahui pengaruh citra merek terhadap keputusan pembelian Kewpie Salad Dressing Pada PT. Kewpie Indonesia. Metode yang digunakan adalah explanatory research dengan sampel sebanyak 96 responden. Teknik analisis menggunakan analisis statistik dengan pengujian regresi, korelasi, determinasi dan uji hipotesis. Hasil penelitian ini variabel citra merek diperoleh nilai rata-rata skor sebesar 3,41 dengan kriteria baik. Variabel keputusan pembelian diperoleh nilai rata-rata skor sebesar 3,83 dengan kriteria baik. Citra merek berpengaruh positif dan signifikan terhadap keputusan pembelian dengan nilai persamaan regresi Y = 8,952 + 0,863X, dan nilai koefisien korelasi 0,778 atau memiliki tingkat hubungan yang kuat dengan nilai determinasi 60,6%. Uji hipotesis diperoleh signifikansi 0,000 < 0,05. Kata Kunci: Citra Merek, Keputusan Pembelian.

PENGARUH KUALITAS PRODUK TERHADAP KEPUTUSAN PEMBELIAN KEWPIE SALAD DRESSING PADA PT. KEWPIE INDONESIA

Penelitian ini bertujuan untuk mengetahui pengaruh kualitas produk terhadap keputusan pembelian Kewpie Salad Dressing Pada PT. Kewpie Indonesia. Metode yang digunakan adalah explanatory research dengan sampel sebanyak 96 responden. Teknik analisis menggunakan analisis statistik dengan pengujian regresi, korelasi, determinasi dan uji hipotesis. Hasil penelitian ini variabel kualitas produk diperoleh nilai rata-rata skor sebesar 3,41 dengan kriteria baik. Variabel keputusan pembelian diperoleh nilai rata-rata skor sebesar 3,83 dengan kriteria baik. Kualitas produk berpengaruh positif dan signifikan terhadap keputusan pembelian dengan nilai persamaan regresi Y = 9,141 + 0,857X, dan nilai koefisien korelasi 0,780 atau memiliki tingkat hubungan yang kuat dengan nilai determinasi 60,9%. Uji hipotesis diperoleh signifikansi 0,000 < 0,05. Kata Kunci: Kualitas Produk, Keputusan Pembelian.