Potentiality of Red Palm Olein in Formulating Novel Functional Salad Dressing

Abstract

Novel functional salad dressings were formulated by replacing corn oil in conventional salad dressing by red palm olein (RPOL) at 5%, 10%, 15%, 20%, 40%, 60% and 80% levels. Sensory evaluation revealed that salad dressing made from 15% RPOL and 85% corn oil was quite acceptable as the conventional salad dressing (100% corn oil). Therefore, the former two formulas were selected for subsequent evaluation. Salad dressings were stored at room temperature (24°C±2) for 6 months and monitored for their physical properties, fat stability, fatty acid composition and natural antioxidants, namely carotenes, tocopherols and tocotrienols.