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Effect of Different Oil in High Protein Salad Cream

Effect of Different Oil in High Protein Salad Cream

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DEDICATION

This research material, titled “Effect of Different Oil in High Protein Salad Cream” is dedicated to God for His boundless grace and guidance. It is also a tribute to all computer enthusiasts whose contributions made my research journey smoother and enriched my documentation process, making the experience truly fulfilling.



ACKNOWLEDGEMENT

I am profoundly grateful to everyone who contributed to the successful completion of this project. I am especially grateful to my Supervisor (Name), the Head of Department (Name), and the Lecturers in the Department of Food Science and Technology (FT) for their invaluable guidance and support. I also acknowledge the contributions of authors and scholars whose works on Effect of Different Oil in High Protein Salad Cream provided essential insights. Special thanks go to my study area (and any funding organizations, if applicable) for their financial assistance. I am equally thankful to stakeholders, including mentors, teachers, and colleagues, for their encouragement and support. Finally, I deeply appreciate my family and friends for their patience and unwavering support throughout this journey. Your contributions have been instrumental in making this research a reality.



TABLE OF CONTENTS

PRELIMINARY PAGES

CHAPTER ONE

INTRODUCTION

  • 1.1 Introduction
  • 1.2 Background of Study
  • 1.3 Statement of Problems
  • 1.4 Aim and Objectives of Study
  • 1.5 Research Questions
  • 1.6 Significance of Study
  • 1.7 Scope of Study
  • 1.8 Limitations of the Study

CHAPTER TWO

LITERATURE REVIEW

  • 2.1 Introduction
  • 2.2 Conceptual Review of Salad Cream
  • 2.3 Historical Review of Salad
  • 2.4 Types of Salad
  • 2.5 Production of Salads Cream

CHAPTER THREE

MATERIALS AND METHODS

  • 3.1 Introduction
  • 3.2 Collection of Samples
  • 3.3 Preparation of Samples
  • 3.4 Extraction of Oil from the selected Samples
  • 3.5 Characterization of the selected Oil Samples
  • 3.6 Phytochemical Analysis
  • 3.7 Salad Cream Production Process
  • 3.8 Salad Cream Sensory Evaluation
  • 3.9 Salad Cream Proximate Composition Determination

CHAPTER FOUR

RESULTS AND DISCUSSION

  • 4.1 Introduction
  • 4.2 Results
  • 4.3 Analysis of Research Questions
  • 4.4 Discussion of Findings

CHAPTER FIVE

SUMMARY, CONCLUSION AND RECOMMENDATION

  • 5.1 Introduction
  • 5.2 Summary of Findings
  • 5.3 Conclusion
  • 5.4 Recommendation

REFERENCES


ABSTRACT

The study was conducted to identify the Effect of Different Oil in High Protein Salad Cream. Salad cream is a creamy, golden condiment made by emulsifying 25–50% oil with water. After thickened with sugar, mustard, salt, thickener, spices, seasoning, and colouring, it is further acidified by spirit and vinegar. The salad cream made from coconut oil ranged in moisture content from 61.19% to 61.20%, with commercial salad cream serving as the control sample with the greatest moisture level at 64.09%. The control had the greatest starch content and dry matter, which varied from 6.94% to 14.41% and 43.12% to 54.69%, respectively. The range of titratable acidity was 0.13±0.01 to 0.97±0.01. The sensory evaluation results showed that people preferred coconut oil-based salad cream (COSC-3.9±0.6) over Heinz salad cream (3.8±0.3) and watermelon seed oil-based salad cream (WSOSC-3.8±0.1). Over time, the salad creams' ability to be stored improved. The salad cream made with coconut oil had a peroxide value (PV) ranging from 2.10±0.01 to 3.50±0.01 mEq/kg, but the salad cream made with watermelon seed oil had a higher PV (2.79±0.01 to 3.65±0.01 mEq/kg). Researchers will greatly benefit from this study, and non-researchers might utilize it to further their own research endeavours. This research advances knowledge and may function as a model for future research. The result of the findings lead to the conclusion that various oils may be effectively used to make salad cream and eating too much sodium can cause the blood to become excessively full of water.


Effect of Different Oil in High Protein Salad Cream

CHAPTER ONE

1.1 Introduction

The creamy, golden condiment known as salad cream is created by emulsifying 25–50% oil with water. Spirit and vinegar further acidify it after it has been thickened with sugar, mustard, salt, thickener, spices, flavouring, and colouring. According to Babajide and Olatunde, (2010), Salad cream produced is frequently coloured with riboflavin and stabilised with a mixture of distilled vinegar, xanthan gum, guar gum, modified maize flour or starch, sugar, mustard, and water. Depending on the tastes of the maker or the consumer, other ingredients such as different kinds of pepper, garlic, oil, low-fat buttermilk, cream, and milk can be added to homemade and commercial creams (Babajide and Olatunde, 2010).

This chapter will provide the background information that lead to the research's inception, the challenges that prompted the study, its aim, and its objectives as a preface to future study sections. The others include the study's significance, scope, research questions, limitations, and definition of terms.

1.2 Background of Study

Recently, Salads have become popular among consumers in Hong kong. Many different styles of salads are commercially available in the market. In commercial settings, salads are either freshly prepared at restaurants or produced as pre-packaged food factories for supplies to retail outlets. Some restaurants have soft-serve, salad bars and food ingredients displayed there may be of additional risk of being contaminated by the patronizing customers.

The foundation of salad cream, a creamy yellow condiment, is an emulsion of around 25–50% oil in water that has been acidified with spirit vinegar and emulsified by egg yolk. Other components including sugar, mustard, salt, thickener, spices, seasoning, and colouring could be added.

In the 1920s, it was brought to the United Kingdom, where it was used as a salad dressing and a spread for sandwiches. Salad cream was created with a flavour akin to mayonnaise since ingredients were more expensive during the United Kingdom's rationing years. Companies including H.J. Heinz Company, Crosse, and Black Well have manufactured it in the UK. The first product designed specifically for the British market was Heinz salad cream. The preparation was done by hand when Heinz initially invented it in their kitchens in Harlesden, London, in 1925. In 1925, the Kraft Cheese Company joined the salad dressing market with a French oil and vinegar dressing flavour paired with tomato and paprika.

Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Effect of Different Oil in High Protein Salad Cream.

…

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the conceputal review, theoretical framework, the review of related literature …

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Defense Procedure for Food Science and Technology Researchers

In preparation for defending a project or seminar on Effect of Different Oil in High Protein Salad Cream, it is imperative that as a nursing student, you demonstrate comprehensive knowledge of your research. The defense process is structured to include presenting your work, answering questions, and illustrating its pertinence. Initially, provide a succinct yet thorough introduction to your research topic, emphasizing its importance and the objectives, ensuring that both the audience and the External Examiner can understand the scope of your study.

Prior to your defense, be thoroughly acquainted with your research abstract and the critical elements of Chapter One, including motivation for embarking on this research, problem statement, objectives, and significance. In Chapter Two, be ready to cite at least two references from the literature review. For Chapter Three, you should be equipped to discuss the methodologies, tools, and techniques utilized. In Chapter Four, defend your research by justifying the findings and linking them to your research objectives.

Conclude your defense by succinctly summarizing the study and offering insightful, evidence-based recommendations. A professional dress code, such as wearing a suit and tie, is vital to create a favorable impression and elevate your presentation.

During the question and answer segment, the External Examiner may pose questions pertaining to your research. If confronted with a challenging or irrelevant question, respond diplomatically with, “Sorry, Sir/Madam, the question asked is beyond the scope of my study.” Whenever possible, direct your answers back to your research findings to reinforce your expertise.

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