Evaluation of incorporating galactomannan from<i>Caesalpinia pucherrima</i>into ice cream and comparison with commercial stabilizers

Passos, Antonia Ariana Camelo; Sá, Daniele Maria Alves Teixeira; Morais, Gilvan Machado; Chacon, Liviany Sampaio da Silva; Braga, Renata Chastinet

doi:10.5935/1806-6690.20160032

Cited by 4 publications

(3 citation statements)

References 9 publications

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“…( 27 ) evaluated ice cream air incorporation (overrun) of soybean and verified 80% of overrun, and Passos et al . ( 28 ) found values of overrun close to the present study (29%) in guava ice cream formulations.…”

Section: Resultssupporting

confidence: 89%

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Development and Structural Behaviour of Soybean Gelato

Savio

Preci

Castelle

et al. 2018

Food Technol. Biotechnol.

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SUMMARY The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05%) and vegetable fat (7.95 to 22.05%) using experimental design. The replacement of milk by hydrosoluble extract and soybean protein concentrate presented itself as an alternative to gelato production with unique characteristics, especially in terms of protein, solubility, viscosity, melting point, overrun and acceptability. The addition of up to 5% ( m / V ) protein concentrate, 14% (by volume) soybean hydrosoluble extract, and 15% (by mass) vegetable fat to gelato formulations resulted in better structural characteristics, with viscosity ranging from 0.45–0.70 Pa∙s at 10 °C, a non-Newtonian behaviour and protein stability (total protein content 8.44% and solubility 41%). Soybean gelato structural analysis using X-ray diffraction revealed 15° and 35° diffraction angles at 2 Θ , characterizing the crystalline part of the product. The thermal analyses showed four bands of mass loss in the temperature range of 40–600 °C, characterizing loss of moisture, decomposition of the soy protein and the fat/emulsifier of the formulations. Thus, the soybean gelato is an innovative product, lactose and milk protein-free with outstanding characteristics for the general public, mainly, for the populations with intolerance to such components.

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Section: Resultssupporting

confidence: 89%

“…Passos et al . ( 28 ) evaluated three different guava ice cream formulations and observed 100% melting point in 35 min. However, milk-based ice creams had 70 to 98% melting at times longer than 50 min ( 29 ).…”

Section: Resultsmentioning

confidence: 99%

Development and Structural Behaviour of Soybean Gelato

Savio

Preci

Castelle

et al. 2018

Food Technol. Biotechnol.

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“…Caesalpinia pulcherrima is a legume with pod-like fruit, and its seeds are a good source of polysaccharides such as galactomannan, with several applications in the food industry such as hydrocolloids, as a texturizer and fiber source (Buriti et al, 2014;Chakraborthy & Badujar, 2009;Passos et al, 2016).…”

Section: Legume Seeds Have Edible and Biodegradable Carbohydratesmentioning

confidence: 99%

Development and application of galactomannan and essential oil‐based edible coatings applied to “coalho” cheese

Lima

Andrade

Lemos

et al. 2020

J Food Process Preserv

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Edible films and coatings have been proposed for food preservation. The coalho cheeses coated with galactomannan from Caesalpinia pulcherrima and Cymbopogon citratus essential oil (EO) were evaluated. Thus, the microbiological, physical–chemical, and weight loss aspects in the coated cheeses were analyzed during 20 days of storage. The treatment with 1.0% galactomannan and 0.2% EO obtained better stability; therefore, it was stored for 30 days at 4 ± 1°C. The extraction yield of galactomannan from C. pulcherrima was 25.4%. In EO, the main found compounds are α‐citral (41.49%), β‐citral (30.63%), and β‐mycrene (16.66%). In the analysis of cheese stability, the values for weight loss as a function of storage time varied from 2.52% to 25.62%. The moisture, pH and water activity, there was a statistical difference only for moisture. Therefore, edible coverage provided microbial reduction, physical–chemical stability, and sensory characteristics within the acceptance zone, being considered viable for the food industry. Practical applications The biopolymers extracted from the endosperm of the Caesalpinia pulcherrima seed, associated with the essential oil of Cymbopogon citratus, can be used as edible or biodegradable coatings in various food products. One of these products is rennet cheese, as it has an excellent nutritional composition and is conducive to the development of microorganisms, thus having a reduced shelf life. The use of coatings based on galactomannans and essential oil would make it possible to reduce the microbiological, physical, and sensory changes in these products, as well as the environmental impacts caused by non‐biodegradable packaging, being an alternative for replacing synthetic materials.

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