The Creamy Salad Dressing formulated with tofu and supplement with watermeal (Wolffia arrhiza (L.) Wimm.)

Abstract

Creamy salad dressing is widely used as a seasoning to enhance consumers’ appetite. Nowadays, consumers are aware of the effects of consuming egg yolk and the fat used in salad dressings. The purpose of this study was to develop an egg-free creamy salad dressing with tofu and the tofu substitution with xanthan gum to increase the texture of such products. The appropriate amount of xanthan gum in tofu cream salad dressing was studied (0.15, 0.30, and 0.45%) and then dried watermeal was added to increase the nutritional value of the creamy salad dressing (1.0, 2.0 and 3.0%). The study found that replacement tofu with xanthan gum in cream salad dressing at 0.3% was the appropriate amount due to it received the highest liking scores in terms of textural and overall acceptance and had color, viscosity, and flow values closest to the control sample. Therefore, it was used to develop products by supplementing dried watermeal. The study found that a 1.0% supplementation caused panelists to rate their preference for appearance, color, taste, texture and overall preference higher than the other formulas with the moderate to very like level. Furthermore, high supplementation of dried watermeal resulted in lower lightness (L*), redness (a*) values, and consistency of creamy salad dressing, while yellowness (b*) and viscosity were increased which affected the sensory evaluation of the panelists. The findings of this study suggested a high potential for using xanthan gum and watermeal as egg replacers in tofu creamy salad dressing.