Desenvolvimento de molho cremoso a base de extrato de soja
Mayonnaise is the most widely used sauce in the world, composed of eggs, vinegar and condiments, but the main component is oil between 70 to 80%. In the search for reducing this percentage, studies were taken with the intention of removing some ingredients of mayonnaise, such as egg yolk and oil, in...
| Autor principal: | José, Ana Carolina da Silva |
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| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2018
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/3720 |
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| Resumo: |
Mayonnaise is the most widely used sauce in the world, composed of eggs, vinegar and condiments, but the main component is oil between 70 to 80%. In the search for reducing this percentage, studies were taken with the intention of removing some ingredients of mayonnaise, such as egg yolk and oil, in an attempt to reduce the
cholesterol content and increase the protein value, obtaining a creamy sauce with better energetic value but with typical sensory characteristics. Among the options, soy derivatives, such as the soymilk are very successful, because of it’s reduced cost, high quantity of proteins and energetic quality, also has the ability to emulsify and stabilize emulsions and increase proteins content. Therefore, the objective of this study was the
development a soymilk based creamy sauce, and to evaluate the physical chemical, sensory and stability characteristics, besides microbiological quality, according the legislation. The creamy sauce was developed with cryoconcentrated soymilk which was implemented in 59% of the formulation, together with soybean oil (38.3%), salt (0.4%), sugar (0, 1%), citric acid (0.5%), phosphoric acid (0.3%), xanthan gum (1.2%) and potassium sorbate (0.3%). The creamy sauce showed reduced lipid content and increase in the protein level as compared to traditional mayonnaises. The pH was 3.98 and Aw of 0.9842. The color of the creamy sauce is clear and tends to green and yellow. Optical microscopy showed this oil-in-water emulsion was characterized by the presence of oil droplets which are highly wrapped and polydispersed. The results obtained in the analyzes of Salmonella sp and coliforms at 45ºC were in agreement with the legislation. Sensory analysis performed well in the product attributes, where the soybean residual taste was not perceived by the judges. The pH and Aw values decreased in packaged product and in storage at room temperature by 60 days. As well as the L* values tending to a little darkening. But the use of xanthan gum, together with the soy proteins, assisted in the integrity and stability of the creamy sauce, according to optical microscopy. The creamy sauce showed to be a promising product, which resembles traditional mayonnaise, however, with the fat content. |
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