Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent
Thaís Dolfini Alexandrino,
Elizabeth Harumi Nabeshima,
Nathália do Amaral Gastardo
et al.
Abstract:De-oiled sunflower meal (DSF) and its protein isolate were evaluated as emulsifiers to replace egg yolk powder (EYP) in cookies. The chemical emulsifier DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) was used as a positive control. An experimental design of mixtures of the simplex-centroid type was carried out, and the ingredients were expressed as pseudo-components for EYP, DSF, and DATEM emulsifier. The DSF and its sunflower protein isolate (SPI) were tested to validate the design in optimiz… Show more
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