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

Adma Nadja Ferreira de Melo, Evandro Leite de Souza, Vilma Barbosa da Silva Araujo, Marciane Magnani*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

34 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)771-774
Number of pages4
JournalLWT - Food Science and Technology
Volume62
Issue number1
DOIs
Publication statusPublished - 1 Jun 2015
Externally publishedYes

Keywords

  • Brewery slurry
  • Emulsion stabilizer
  • Mannoprotein
  • Yeast

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