Changes of phytosterols, rheology, antioxidant activity and emulsion stability of salad dressing with cocoa butter during storage

• Main Authors: Mohamad, Roiaini, Agus, Baizura Aya Putri, Hussain, Norhayati
• Format: Article
• Language: English
• Published: Faculty of Food Technology and Biotechnology 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/80893/1/PHYTO.pdf; http://psasir.upm.edu.my/id/eprint/80893/; https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6600309/pdf/FTB-57-059.pdf
• Institution: Universiti Putra Malaysia

Addition of phytosterols and antioxidants to food may provide additional health benefits to consumers. Their stability in a food matrix may decrease during storage. Therefore, the objectives of this study are to formulate a salad dressing with cocoa butter and determine its phytosterol stability, an...