Stability and physicochemical properties of model salad dressings prepared with pregelatinized potato starch.

Abstract The effects of pregelatinized potato starch concentration (PSC) ranged from 0 to 5 wt% on the physical stability, color, rheological, textural, and sensory properties of model salad dressings prepared with 2 wt% dried egg yolk (DEY) or sodium caseinate (SC) were explored. All dressings showed shear-thinning behavior with yield stress. Raising PSC increased storage ( G ′) and loss ( G ″) moduli decreasing loss tangent (tan  δ ) and samples containing ≥3 wt% starch showed a weak gel-like (tan  δ A , z ) was useful for distinguishing physical stability of dressings made with different formulations. Changes in color were generally very small and mainly PSC-dependent. Correlation analyses revealed that sensory descriptors could be satisfactory modeled with the appropriate instrumental data. Overall, the results proved that pregelatinized potato starch may be suitable ingredient in low-fat dressings applications.