Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on Arthrospira platensis Protein Concentrate and Sodium Alginate

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Applied Sciences-BASEL

ISSN

2076-3417

e-ISSN

2076-3417

Svazek periodika

12

Číslo periodika v rámci svazku

15

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

17

Strana od-do

—

Kód UT WoS článku

000838997700001

EID výsledku v databázi Scopus

2-s2.0-85136943533