Cryoconcentrated soymilk and xanthan gum acted in stability of creamy sauce during storage
DOI:
https://doi.org/10.33448/rsd-v10i9.17712Keywords:
Emulsion; Soy products; Microstructure; Proteins; Oil-water interface.Abstract
The formation of an emulsion with reduced lipid content can cause instability in the product during storage, requiring adaptations in the formulation. The objective of this work was to analyze the stability of the creamy sauce of cryoconcentrated soymilk stored for 60 days. The creamy sauce was prepared and packed in polyethylene bottles, sealed with aluminum seals and kept at room temperature. In physicochemical analyzes was noticed that the proteins and ashes were similar in all the samples and small differences in moisture and lipids contents, the pH remained below 4.0 and the beginning of the lipid oxidation was not verified in the follow-up period. The color of sauce showed slight differences during storage, but it remained a clear food, with yellow and green color. The microstructure of creamy sauce stored for two months was not altered, presenting polydisperse structures, packed and very close. Thus, the efficiency of the associated use of soy proteins and xanthan gum in the formation and stabilization of the emulsion for 60 days was proven. Therefore, this creamy sauce can be an alternative to increase the consumption of soy proteins, in food with half the lipid level when compared to the traditional ones.
References
AOAC. (2016). Official methods of analysis of AOAC International. 20 ed.
Chang, C., Li, J., Li, X., Wang, C., Zhou, B., Su, Y., Yang, Y. (2017). Effect of protein microparticle and pectin on properties of light mayonnaise. LWT - Food Science and Technology, 82(1), 8-14. https://doi.org/10.1016/j.lwt.2017.04.013.
Cornelia, M., Siratantri, T., & Prawita, R. (2015). The Utilization of Extract Durian (Duriozibethinus L.) Seed Gum as an Emulsifier in Vegan Mayonnaise. Procedia Food Science, 3, 1-18. https://doi.org/10.1016/j.profoo.2015.01.001.
Damodaran, S.; Parkin, K.L.; Fennema, O.R. (2018). Química de Alimentos de Fennema. 5. ed., Porto Alegre: Artmed.
Dickinson, E. (2003). Hydrocolloids at interfaces and the influence on thermoproperties of dispersed systems. Food Hydrocolloids, 17, 25–39. https://doi.org/10.1016/S0268-005X(01)00120-5
Dickinson, E. (2010). Food emulsions and foams: Stabilization by particles. Current Opinion in Colloid & Interface Science, 15, 40-49. https://doi.org/10.1016/j.cocis.2009.11.001
Gomes, I. A.; Lindenblatt, C. T.; Masson, L. M. P.; Gomes, F. S.; Freitas-Silva, O.; Silva, J. P. L. (2016). Effect of Oregano Essential Oil on Oxidative Stability of Low-Acid Mayonnaise. The IOSR Journal of Pharmacy (IOSRPHR), 6, 45-52.
Guzey, D; McClements, D.J. (2006). Formation, stability and properties of multilayer emulsions for application in the food industry. Advances in Colloid and Interface Science, 128-130, 227-248. https://doi.org/10.1016/j.cis.2006.11.021
Hedayati, S.; Shahidi, F.; Koocheki, A.; Farahnaky, A.; Majzoobi, M. (2020). Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions. Food Hydrocolloids, 102. https://doi.org/10.1016/j.foodhyd.2019.105620
IMeN. Instituto de Metabolismo e Nutrição (2011). Perfil nutricional de maionese industrializada. A partir de laudos técnicos.<http://www.nutricaoclinica.com.br/_n1/pdfs/dossie_tecnico_cientifico_perfil_nutricional_maionese_industrializada.pdf>
Johary, N.; Fahimdanesh, M.; Garavand, F. (2015). Effect of basil seed gum and tracaganth gum as fat replacers on physicochemical, antioxidant and sensory properties of low fat mayonnaise. International Journal of Engineering Science Invention, 4, 51-57.
Krstonosic, V.; Dokic, L.; Nikolic, I.; Milanovic, M. (2015). Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch. Food Hydrocolloids, 45, 9–17. https://doi.org/10.1016/j.foodhyd.2014.10.024
José, A. C. S.; Paulo, A. F. S.; Silva, N. L. V. da; Ida, E. I.; Seibel, N. F. (2020). Characterization of creamy sauce made with cryoconcentrated soymilk. Research, Society and Development, 9(11), 1-22. http://dx.doi.org/10.33448/rsd-v9i11.9528
Laca, A.; Sáenz, C.; Paredes, B.; Diaz, M. (2010). Rheological properties, stability and sensory evaluation of low-cholesterol mayonnaises prepared using egg yolk granules as emulsifying agent. Journal of Food Engineering, 97, 243-252. https://doi.org/10.1016/j.jfoodeng.2009.10.017
Li, J.; Wang, Y.; Jin, W.; Zhou, B.; Li, B. (2014). Application of micronized konjac gel for fat analogue in mayonnaise. Food Hydrocolloids, 35, 375-382. https://doi.org/10.1016/j.foodhyd.2013.06.010
Liu, H., Xu, X. M., & Guo, Sh. D. (2007). Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT - Food Science and Technology, 40(6), 946-954. https://doi.org/10.1016/j.lwt.2006.11.007.
McClements, D. J. (2007). Critical Review of Techniques and Methodologies for characterization of Emulsion Stability. Critical Reviews in Food Science and Nutrition, 47, 611–649, http://dx.doi.org/10.1080/10408390701289292
Nikzade, V., Tehrani, M. M., & Tarzjan, M. (2012). Optimization of low-cholesterol e low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocolloids, 28(2), 344-352. https://doi.org/10.1016/j.foodhyd.2011.12.023.
Paulo, A. F. S., Silva, N. L. V., Seibel, N. F. (2018). Extrato de soja crioconcentrado aplicado na elaboração de maionese. In: Oliveira, A. F. Tópicos em Ciências e Tecnologia de Alimentos: Resultados de Pesquisas Acadêmicas. São Paulo: Blucher, v.4, p.139-174. DOI: 10.5151/9788580393538-06.
Rahbari, M.; Aalami, M.; Kashaninejad, M.; Maghsoudlou, Y.; Aghdaei, A. A. A. (2015). A mixture design approach to optimizing low cholesterol mayonnaise formulation prepared with wheat germ protein isolate. Journal Food Science and Technology, 52, 3383-3393. https://doi.org/10.1007/s13197-014-1389-4
Rasool, G.; Hussain, S.; Alam, Z.; Ibrahim, M. S. (2013). The effect of corn oil on the quality characteristics of mayonnaise. American Journal of Food Science and Technology, 1, 45-49. DOI: 10.12691/ajfst-1-3-7
Reis, J. P. M. F. (2013). Desenvolvimento de novas formulações de maionese tradicional, light e fat-free. Portugal: Universidade Nova de Lisboa, 84p. Dissertação de Mestrado. http://hdl.handle.net/10362/19687.
Roesch, R.; Corredig, M. (2003). Texture and microstructure of emulsions prepared with soy protein concentrate by high-pressure homogenization. LWT - Food Science and Technology, 36, 113-124. https://doi.org/10.1016/S0023-6438(02)00208-6
Ruan, Q.; Yang, X.; Zeng, L.; Qi, J. (2019). Physical and tribological properties of high internal phase emulsions based on citrus fibers and corn peptides. Food Hydrocolloids, 95, 53–61. https://doi.org/10.1016/j.foodhyd.2019.04.014
Seibel, N. F. (2018). Soja: cultivo, benefícios e processamento. Curitba: Editora CRV. DOI: 10.24824/978854442088.1.
Su, H.; Lien, C.; Lee, T.; Ho, J. (2010). Development of low-fat mayonnaise containing polysaccharide gums as functional ingredients. Journal of the Science of Food and Agriculture, 90, 806-812. doi: 10.1002/jsfa.3888.
Worrasinchai, S.; Suphantharika, M.; Pinjai, S.; Jamnong, P. (2006). ß-Glucan prepared from spent brewer’s yeast as a fat replacer in mayonnaise. Food Hydrocolloids, 20, 68–78. https://doi.org/10.1016/j.foodhyd.2005.03.005
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Ana Carolina Silva José; Ana Flávia Sampaio Paulo; Nadine Letícia Vieira Silva; Neusa Fátima Seibel
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
