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*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

43 Citações (Scopus)

Resumo

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.

Idioma originalEnglish
Páginas (de-até)771-774
Número de páginas4
RevistaLWT - Food Science and Technology
Volume62
Número de emissão1
DOIs
Estado da publicaçãoPublicado - 1 jun. 2015
Publicado externamenteSim

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