TY - JOUR
T1 - Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer's yeast
AU - de Melo, Adma Nadja Ferreira
AU - de Souza, Evandro Leite
AU - da Silva Araujo, Vilma Barbosa
AU - Magnani, Marciane
N1 - Funding Information:
The authors acknowledge the National Council for Scientific and Technological Development (CNPq, Brazil) for financial support Procces 471739/2011-1 .
Publisher Copyright:
© 2014 Elsevier Ltd.
PY - 2015/6/1
Y1 - 2015/6/1
N2 - 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.
AB - 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.
KW - Brewery slurry
KW - Emulsion stabilizer
KW - Mannoprotein
KW - Yeast
UR - http://www.scopus.com/inward/record.url?scp=84924169291&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2014.06.050
DO - 10.1016/j.lwt.2014.06.050
M3 - Article
SN - 0023-6438
VL - 62
SP - 771
EP - 774
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
IS - 1
ER -