Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F22%3A96238" target="_blank" >RIV/60460709:41210/22:96238 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2076-3417/12/15/7456" target="_blank" >https://www.mdpi.com/2076-3417/12/15/7456</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/app12157456" target="_blank" >10.3390/app12157456</a>
Alternative languages
Result language
angličtina
Original language name
Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate
Original language description
Featured Application This work presents an alternative approach to produce low-fat mayonnaises with good acceptability and using clean label ingredients, useful for developing new formulations in this type of products. The food industry is constantly reformulating different foods to fulfill the demands of the consumers (natural ingredients and good sensory quality). The present work aimed to produce low-fat mayonnaises using 30.0, 22.5, and 15.0% oil, 1% soy protein isolate (SPI) or spirulina (Arthrospira platensis) protein concentrate (SPC), and 2% sodium alginate. The physical properties (thermal stability, rheological behavior, and particle size), the sensory attributes (appearance, texture, taste, and acceptability), the purchase probability, and amino acid availability (after a simulated digestion) were evaluated. The mayonnaises demonstrated good thermal stability (>90%) using 22.5 and 15% oil, all products showed shear-thinning behavior and a consistency index of 20-66 Pa center dot s. The reduction of oil from 30 to 15% increased the particle size from 6-9 mu m to 10-38 mu m. The most acceptable product was the formulated with SPI and 22.5% oil (8.3 of acceptability and 79% of purchase probability). Finally, the addition of proteins improved the total essential amino acids compared to a commercial product (28 and 5 mg/25 g, respectively). In summary, it was possible to obtain well accepted products with high purchase probability using low concentrations of oil and vegetable proteins.
Czech name
—
Czech description
—
Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
V - Vyzkumna aktivita podporovana z jinych verejnych zdroju
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Applied Sciences-BASEL
ISSN
2076-3417
e-ISSN
2076-3417
Volume of the periodical
12
Issue of the periodical within the volume
15
Country of publishing house
CH - SWITZERLAND
Number of pages
17
Pages from-to
—
UT code for WoS article
000838997700001
EID of the result in the Scopus database
2-s2.0-85136943533