Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer's yeast

被引：49

作者：

Ferreira de Melo, Adma Nadja ^{[1
]}

de Souza, Evandro Leite ^{[2
]}

da Silva Araujo, Vilma Barbosa ^{[1
]}

Magnani, Marciane ^{[1
]}

机构：

[1] Univ Fed Paraiba, Dept Food Engn, Lab Biochem Foods, BR-58051900 Joao Pessoa, Paraiba, Brazil

[2] Univ Fed Paraiba, Dept Nutr, Food Microbiol Lab, BR-58051900 Joao Pessoa, Paraiba, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2015年 / 62卷 / 01期

关键词：

Brewery slurry; Mannoprotein; Yeast; Emulsion stabilizer; IN-WATER EMULSIONS; SACCHAROMYCES-CEREVISIAE; BETA-GLUCAN; MAYONNAISE; BIOEMULSIFIER; PRODUCTS;

D O I：

10.1016/j.lwt.2014.06.050

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of refrigerated storage over 28 days on the stability, nutritional and sensory characteristics of French salad dressing made with either mannoprotein from spent brewer's yeast (Saccharomyces uvarum) (MP) (X1), MP and soy lecithin (SL) (X2) or with SL alone (X3) were evaluated. No alterations were observed in the nutritional composition of the different formulations during the assessed storage period. The highest stability was observed for X1, which exhibited a decrease in red color intensity, while X2 and X3 exhibited increasing lightness. The highest scores for flavor, color, taste, overall acceptance and purchase intent were obtained for X1. These results reveal the potential of MP for use in French salad dressing as an emulsifier/stabilizer agent. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：771 / 774

页数：4

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