Characterization of creamy sauce made with cryoconcentrated soymilk
Main Author: | |
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Publication Date: | 2020 |
Other Authors: | , , , |
Format: | Article |
Language: | eng |
Source: | Research, Society and Development |
Download full: | https://rsdjournal.org/index.php/rsd/article/view/9528 |
Summary: | Creamy sauces are consumed worldwide and can be formulated using different ingredients, obtaining products with some specific characteristics. The objective of this work was to evaluate the physical-chemical characteristics and sensory acceptance and the hygienic-sanitary conditions of the creamy sauce made with cryoconcentrated soymilk. The cryoconcentrated soymilk, salt, sugar, citric acid, xanthan gum, phosphoric acid and potassium sorbate were homogenized; the soy oil was added slowly with stirring to form the emulsion. The creamy sauce, made without the addition of eggs, was evaluated for its physical-chemical characteristics, hygienic-sanitary conditions and sensory acceptance. The creamy sauce showed good nutritional characteristics with a higher protein content, lower lipid content and cholesterol free, comparing with commercial mayonnaise. The pH and acidity of the creamy sauce were low. The evaluation of the hygienic-sanitary conditions of the creamy sauce indicated that the product is safe for consumption and meet the specifications of legislation. The microstructure of the creamy sauce was dispersed with highly packaged oil droplets of different sizes and polydispersed. The color of the sauce was light and with a tendency towards green and yellow. Acceptance was satisfactory with 70% approval and the most accepted attributes were color and texture. The purchase intention was over 90%. The formulation of the creamy sauce using the cryoconcentrated soymilk and different ingredients can be modified to improve some characteristics and validity of the product. |
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Characterization of creamy sauce made with cryoconcentrated soymilkCaracterización de la salsa cremosa preparada con extracto de soja crioconcentradoCaracterização do molho cremoso elaborado com extrato de soja crioconcentradoEmulsiónProductos de sojaMayonesaGoma xantanaAceptación sensorial.EmulsãoProdutos de sojaMaioneseGoma xantanaAceitação sensorial.EmulsionSoy productsMayonnaiseXanthan gumSensory acceptance.Creamy sauces are consumed worldwide and can be formulated using different ingredients, obtaining products with some specific characteristics. The objective of this work was to evaluate the physical-chemical characteristics and sensory acceptance and the hygienic-sanitary conditions of the creamy sauce made with cryoconcentrated soymilk. The cryoconcentrated soymilk, salt, sugar, citric acid, xanthan gum, phosphoric acid and potassium sorbate were homogenized; the soy oil was added slowly with stirring to form the emulsion. The creamy sauce, made without the addition of eggs, was evaluated for its physical-chemical characteristics, hygienic-sanitary conditions and sensory acceptance. The creamy sauce showed good nutritional characteristics with a higher protein content, lower lipid content and cholesterol free, comparing with commercial mayonnaise. The pH and acidity of the creamy sauce were low. The evaluation of the hygienic-sanitary conditions of the creamy sauce indicated that the product is safe for consumption and meet the specifications of legislation. The microstructure of the creamy sauce was dispersed with highly packaged oil droplets of different sizes and polydispersed. The color of the sauce was light and with a tendency towards green and yellow. Acceptance was satisfactory with 70% approval and the most accepted attributes were color and texture. The purchase intention was over 90%. The formulation of the creamy sauce using the cryoconcentrated soymilk and different ingredients can be modified to improve some characteristics and validity of the product.Las salsas cremosas se consumen en todo el mundo y se pueden formular con diferentes ingredientes, obteniendo productos con unas características específicas. El objetivo de este trabajo fue evaluar las características físico-químicas, la aceptación sensorial y las condiciones higiénico-sanitarias de la salsa cremosa elaborada con extracto de soja crioconcentrado. El extracto de soja crioconcentrado, la sal, el azúcar, el ácido cítrico, la goma de xantano, el ácido fosfórico y el sorbato de potasio se homogeneizaron, el aceite de soja se añadió lentamente con agitación para formar la emulsión. La salsa cremosa, elaborada sin la adición de huevos, fue evaluada por sus características físico-químicas, condiciones higiénico-sanitarias y aceptación sensorial. La salsa cremosa mostró buenas características nutricionales, con mayor contenido de proteínas, menor contenido de lípidos y sin colesterol, en comparación con la mayonesa comercial. El pH y la acidez de la salsa cremosa fueron bajos. La evaluación de las condiciones higiénico-sanitarias de la salsa cremosa indicó que el producto es seguro para el consumo y cumplen con las especificaciones de la legislación. La microestructura de la salsa cremosa se dispersó con gotitas de aceite altamente empaquetadas, de diferentes tamaños y polidispersadas. El color de la salsa era claro, verde y amarillo. La aceptación fue satisfactoria con un 70% de aprobación y los atributos más aceptados fueron el color y la textura. La intención de compra fue superior al 90%. La formulación de salsa cremosa a base de extracto de soja crioconcentrado y diferentes ingredientes se puede modificar para mejorar algunas características y validez del producto.Os molhos cremosos são consumidos em todo o mundo e podem ser formulados com diferentes ingredientes, obtendo produtos com algumas características específicas. O objetivo deste trabalho foi avaliar as características físico-químicas, a aceitação sensorial e as condições higiênico-sanitárias do molho cremoso feito com extrato de soja crioconcentrado. O extrato de soja crioconcentrado, sal, açúcar, ácido cítrico, goma xantana, ácido fosfórico e sorbato de potássio foram homogeneizados, o óleo de soja foi adicionado devagar sob agitação para formar a emulsão. O molho cremoso, elaborado sem a adição de ovos, foi avaliado pelas características físico-químicas, condições higiênico-sanitárias e aceitação sensorial. O molho cremoso apresentou boas características nutricionais, com maior teor proteico, menor teor lipídico e sem colesterol, comparando com maionese comercial. O pH e a acidez do molho cremoso foram baixos. A avaliação das condições higiênico-sanitárias do molho cremoso indicou que o produto é seguro para o consumo e atenderam às especificações da legislação. A microestrutura do molho cremoso foi dispersa com gotículas de óleo altamente embaladas, de diferentes tamanhos e polidispersas. A cor do molho foi clara e com tendência para o verde e amarelo. A aceitação foi satisfatória com 70% de aprovação e os atributos mais aceitos foram cor e textura. A intenção de compra foi superior a 90%. A formulação do molho cremoso utilizando o extrato de soja crioconcentrado e diferentes ingredientes pode ser modificada para melhorar algumas características e validade do produto.Research, Society and Development2020-11-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/952810.33448/rsd-v9i11.9528Research, Society and Development; Vol. 9 No. 11; e1969119528Research, Society and Development; Vol. 9 Núm. 11; e1969119528Research, Society and Development; v. 9 n. 11; e19691195282525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/9528/8683Copyright (c) 2020 Ana Carolina Silva José; Ana Flávia Sampaio Paulo; Nadine Letícia Vieira da Silva; Elza Iouko Ida; Neusa Fátima Seibelhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessJosé, Ana Carolina Silva Paulo, Ana Flávia Sampaio Silva, Nadine Letícia Vieira da Ida, Elza Iouko Seibel, Neusa Fátima 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/9528Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:31:47.357249Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Characterization of creamy sauce made with cryoconcentrated soymilk Caracterización de la salsa cremosa preparada con extracto de soja crioconcentrado Caracterização do molho cremoso elaborado com extrato de soja crioconcentrado |
title |
Characterization of creamy sauce made with cryoconcentrated soymilk |
spellingShingle |
Characterization of creamy sauce made with cryoconcentrated soymilk José, Ana Carolina Silva Emulsión Productos de soja Mayonesa Goma xantana Aceptación sensorial. Emulsão Produtos de soja Maionese Goma xantana Aceitação sensorial. Emulsion Soy products Mayonnaise Xanthan gum Sensory acceptance. |
title_short |
Characterization of creamy sauce made with cryoconcentrated soymilk |
title_full |
Characterization of creamy sauce made with cryoconcentrated soymilk |
title_fullStr |
Characterization of creamy sauce made with cryoconcentrated soymilk |
title_full_unstemmed |
Characterization of creamy sauce made with cryoconcentrated soymilk |
title_sort |
Characterization of creamy sauce made with cryoconcentrated soymilk |
author |
José, Ana Carolina Silva |
author_facet |
José, Ana Carolina Silva Paulo, Ana Flávia Sampaio Silva, Nadine Letícia Vieira da Ida, Elza Iouko Seibel, Neusa Fátima |
author_role |
author |
author2 |
Paulo, Ana Flávia Sampaio Silva, Nadine Letícia Vieira da Ida, Elza Iouko Seibel, Neusa Fátima |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
José, Ana Carolina Silva Paulo, Ana Flávia Sampaio Silva, Nadine Letícia Vieira da Ida, Elza Iouko Seibel, Neusa Fátima |
dc.subject.por.fl_str_mv |
Emulsión Productos de soja Mayonesa Goma xantana Aceptación sensorial. Emulsão Produtos de soja Maionese Goma xantana Aceitação sensorial. Emulsion Soy products Mayonnaise Xanthan gum Sensory acceptance. |
topic |
Emulsión Productos de soja Mayonesa Goma xantana Aceptación sensorial. Emulsão Produtos de soja Maionese Goma xantana Aceitação sensorial. Emulsion Soy products Mayonnaise Xanthan gum Sensory acceptance. |
description |
Creamy sauces are consumed worldwide and can be formulated using different ingredients, obtaining products with some specific characteristics. The objective of this work was to evaluate the physical-chemical characteristics and sensory acceptance and the hygienic-sanitary conditions of the creamy sauce made with cryoconcentrated soymilk. The cryoconcentrated soymilk, salt, sugar, citric acid, xanthan gum, phosphoric acid and potassium sorbate were homogenized; the soy oil was added slowly with stirring to form the emulsion. The creamy sauce, made without the addition of eggs, was evaluated for its physical-chemical characteristics, hygienic-sanitary conditions and sensory acceptance. The creamy sauce showed good nutritional characteristics with a higher protein content, lower lipid content and cholesterol free, comparing with commercial mayonnaise. The pH and acidity of the creamy sauce were low. The evaluation of the hygienic-sanitary conditions of the creamy sauce indicated that the product is safe for consumption and meet the specifications of legislation. The microstructure of the creamy sauce was dispersed with highly packaged oil droplets of different sizes and polydispersed. The color of the sauce was light and with a tendency towards green and yellow. Acceptance was satisfactory with 70% approval and the most accepted attributes were color and texture. The purchase intention was over 90%. The formulation of the creamy sauce using the cryoconcentrated soymilk and different ingredients can be modified to improve some characteristics and validity of the product. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11-11 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/9528 10.33448/rsd-v9i11.9528 |
url |
https://rsdjournal.org/index.php/rsd/article/view/9528 |
identifier_str_mv |
10.33448/rsd-v9i11.9528 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/9528/8683 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 11; e1969119528 Research, Society and Development; Vol. 9 Núm. 11; e1969119528 Research, Society and Development; v. 9 n. 11; e1969119528 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052662237102080 |