Effect of different oil in high protein salad cream

Thesis Abstract

Abstract
The aim of this research project was to investigate the effect of using different types of oil in the formulation of high protein salad cream. The study focused on comparing the properties of salad creams prepared using three different oils olive oil, canola oil, and avocado oil. The impact of these oils on the sensory attributes, nutritional composition, and stability of the high protein salad cream was evaluated. The findings of the research revealed that the type of oil used in the salad cream formulation had a significant effect on both the sensory characteristics and nutritional profile of the product. Sensory evaluation results indicated that salad creams formulated with avocado oil were preferred in terms of taste and overall acceptability compared to those made with olive oil and canola oil. In addition, the nutritional analysis showed variations in the macronutrient content of the salad creams based on the type of oil used. Avocado oil-based salad cream exhibited the highest protein content, while olive oil-based samples had the highest monounsaturated fatty acid levels. Canola oil-based salad cream had a balanced nutritional profile, with moderate levels of both protein and healthy fats. Furthermore, the stability of the salad creams was assessed during storage at different temperature conditions. It was observed that salad creams formulated with avocado oil demonstrated better stability in terms of texture and color retention compared to those prepared with olive oil and canola oil. This could be attributed to the higher antioxidant content and oxidative stability of avocado oil. Overall, the results suggest that the type of oil used in high protein salad cream formulation plays a crucial role in determining its sensory attributes, nutritional composition, and stability. Avocado oil emerges as a promising option for enhancing the taste, nutritional value, and shelf-life of high protein salad cream. Further research is recommended to explore the potential of incorporating other types of oils or oil blends to optimize the formulation of high protein salad cream for commercial applications.