Molho cremoso à base de extrato de soja: estabilidade, propriedades reológicas, valor nutricional e aceitabilidade do consumidor

Abstract

O aumento do consumo de soja (principalmente das bebidas à base de soja, que tiveram um incremento de 30%) pode estar relacionado à percepção favorável do consumidor em relação à alta qualidade da proteína e o baixo nível de óleo e colesterol dos produtos de soja (LAKSHMANAN;LAMBALLERIE;JUNG, 2006).A busca do consumidor por alimentos mais nutritivos tem sido observada como tendência no mundo globalizado, favorecendo as pesquisas de desenvolvimento de produtos que atendam a tal anseio (SLOAN, 2005;STEWART-KNOX;MITCHELL, 2003).A maionese é provavelmente o molho mais utilizado no mundo, composta de ovos, vinagre e condimentos, apresentando de 70 a 80% de óleo. Apesar do seu conteúdo de colesterol, o ovo é o agente emulsificante mais utilizado. Na preparação de substitutos de maionese com menor teor de óleo e de ovos, AbstractThe salad dressing preparation, which replaces for replacing the mayonnaise, uses utilizes emulsifiers and thickeners related or not to the soy protein in order to reduce the egg and oil quantity. In the The present work, used homogenized whole soymilk was used to prepare a creamy low-fat emulsion to replace traditional mayonnaise. The whole soymilk was elaborated with 6-12% of solids after cooking with bicarbonate, grinding and homogenizing it under high pressure. The emulsion was prepared with several proportions of soymilk and sunflower and soybean oils and was also submitted to high-pressure homogenization, under high pressure, which varied from 1000 to 4000 psi. Sugar, salt, citric acid and different hydrocolloids were used in the creamy sauce formulation as stabilizers. The products were evaluated according to their nutritional, sensory and physical properties (stability and viscosity). The more favored conditions regarding the stability and rheological behavior of the creamy low-fat emulsion were reached with 10% of solids, at 3000 psi and the proportion of 70:30 soymilk:oil (v/v). The product underfrom such conditions presented a calorie reduction of up to 60% compared to the mayonnaise. No significant difference was observed (p < 0.05) on consumer flavor and consistency acceptance, norneither in relation to the purchase intention of the samples prepared with soybean and sunflower oils, and xanthan gum, maltodextrine or CMC as thickener agents. The final product is cholesterol free and has the advantage of a higher protein content, reduced oil and calories, in addition tobesides an adequate consumer acceptance when compared to traditional mayonnaise and other salad dressings. Keywords: whole soymilk, low fat emulsion, sensory evaluation, consumer. ResumoNa preparação de molhos de salada substitutos da maionese, para reduzir a quantidade de ovos e de óleo são utilizados emulsificantes e espessantes associados ou não à proteína de soja. Neste trabalho, o extrato de soja integral homogeneizado foi utilizado como base para a preparação de emulsão cremosa para substituir a maionese. O extrato de soja foi elaborado com teor de sólidos totais de 6 a 12%, após cozimento em água com bicarbonato,...

Tucupi creamy paste: development, sensory evaluation and rheological characterization

“…This behavior is confirmed by the reduction in product viscosity as the shear rate increases ( Figure 5B) (Schramm, 2000). The same behavior was observed by Campos et al (2009) for soy based creamy sauce and by Coutinho & Cabello (2005) for cassava starch gels with 6% to 10% starch. Table 2 presents the values of the parameters for the fits of the rheological models to the creamy paste's flow experimental data.…”

“…For this attribute, the first two components explain 89.86% of the variability in the responses. Campos et al (2009) obtained a similar result on the sensory evaluation of the acceptance for soy based creamy sauce. The authors observed no significant difference between the three formulations elaborated for texture.…”

“…good fits and may be used to predict the product's flow curves under the conditions studied. The Dstwald-de-Waele model was the most efficient in predicting the rheological data of tomato sauce (Bhamidipati & Singh, 1990) and soy based creamy sauce (Campos et al, 2009), whereas the Herschel-Bulkley model obtained the best fit to the rheological data of mustard and garlic sauces (Ikhu-Dmoregbe & Bushi, 2008).…”

“…Those comments justify the lower mean scores and acceptability indices for this formulation for most attributes analyzed. The acidic flavor was also an unfavorable characteristic observed for soy based creamy sauce formulated with soybean and sunflower oil and different thickeners (Campos et al, 2009). …”

Desenvolvimento de membranas à base de quitosana e de carboximetilcelulose para aplicação na área biomédica

“…Os polissacarídeos são polímeros naturais constituídos por um ou por diferentes monossacarídeos (CUNHA et al, 2009 A carboximetilcelulose, na indústria alimentícia, é empregada como espessante, estabilizante e agente de corpo. Contribui para melhorar a consistência dos alimentos e, em certos casos, melhora os aspectos nutricionais (CAMPOS et al, 2009;CALEGUER e BENASSI, 2007). …”