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.
Creamy sauces are consumed worldwide and can be formulated using different ingredients, obtaining products with some specific characteristics. The objective of this work was to evaluate the physical-chemical characteristics and sensory acceptance and the hygienic-sanitary conditions of the creamy sauce made with cryoconcentrated soymilk. The cryoconcentrated soymilk, salt, sugar, citric acid, xanthan gum, phosphoric acid and potassium sorbate were homogenized; the soy oil was added slowly with stirring to form the emulsion. The creamy sauce, made without the addition of eggs, was evaluated for its physical-chemical characteristics, hygienic-sanitary conditions and sensory acceptance. The creamy sauce showed good nutritional characteristics with a higher protein content, lower lipid content and cholesterol free, comparing with commercial mayonnaise. The pH and acidity of the creamy sauce were low. The evaluation of the hygienic-sanitary conditions of the creamy sauce indicated that the product is safe for consumption and meet the specifications of legislation. The microstructure of the creamy sauce was dispersed with highly packaged oil droplets of different sizes and polydispersed. The color of the sauce was light and with a tendency towards green and yellow. Acceptance was satisfactory with 70% approval and the most accepted attributes were color and texture. The purchase intention was over 90%. The formulation of the creamy sauce using the cryoconcentrated soymilk and different ingredients can be modified to improve some characteristics and validity of the product.
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