SOĞUK PRESLENMİŞ ASPİR YAĞINDAN ZENGİNLEŞTİRİLMİŞ SALATA SOSLARININ HAZIRLANMASI VE KALİTE DEĞERLENDİRİLMESİ

The objectives of this study were to prepare and characterize two different salad dressings based on cold-pressed safflower oil. Common physico-chemical thermal properties, compositions, sensory descriptive analysis, consumer tests completed. Both samples had acceptable free fatty acidity, peroxide pH values, color values reflecting the spices (red pepper green spices). liquid at around -14 -19 oC pourable. They good sources essential acids, including 91-92% total unsaturated acids. Total phytosterol contents 1693-1700 mg/kg, with a majority β-sitosterol. Further, both 284 mg/kg tocopherols. panel used 8 terms (consistency, sweet, salty, sour, bitter, spicy, vinegary, metallic) describe samples. Consumers liked their appearance smell/aroma, but taste/flavor general acceptance scores lower. Further studies improve taste properties are suggested.