Chemical, functional and sensorial evaluation of the low cholesterol dehydrated egg yolk

Detalhes bibliográficos
Autor(a) principal: Borges, Soraia Vilela
Data de Publicação: 1997
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Brasileira (Online)
Texto Completo: https://seer.sct.embrapa.br/index.php/pab/article/view/4642
Resumo: The objective of this work was to evaluate the effect of extration, with acetone, of egg yolk cholesterol on yolk lipidic composition and adequacy as ingredient in the mayonnaise preparation. The extraction was proceeded under previously optimized conditions. The lipidic composition of the raw material and extract phase was determined and, by mass balance, the lipidic composition of the final product was estimated. The emulsion stability and sensorial analysis of two mayonnaise's formulations were carried out for low cholesterol egg yolk. Results showed that the acetone reduced 30% of the total lipids and 81% of the cholesterol and increased 42% of the phospholipids. The stability of mayonnaise emulsion was not significantly different when compared to that obtained with the egg yolk control (without cholesterol extraction). The sensorial tests showed that the product was considered acceptable by about 55% of the judges. The overall results indicate that the extraction with acetone is a promising technology for obtaining low cholesterol egg yolk.
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spelling Chemical, functional and sensorial evaluation of the low cholesterol dehydrated egg yolkAvaliação química, funcional e sensorial da gema desidratada com baixo teor de colesterolchemical composition; functional property; cholesterol extractioncomposição química; propriedade funcional; extração de colesterolThe objective of this work was to evaluate the effect of extration, with acetone, of egg yolk cholesterol on yolk lipidic composition and adequacy as ingredient in the mayonnaise preparation. The extraction was proceeded under previously optimized conditions. The lipidic composition of the raw material and extract phase was determined and, by mass balance, the lipidic composition of the final product was estimated. The emulsion stability and sensorial analysis of two mayonnaise's formulations were carried out for low cholesterol egg yolk. Results showed that the acetone reduced 30% of the total lipids and 81% of the cholesterol and increased 42% of the phospholipids. The stability of mayonnaise emulsion was not significantly different when compared to that obtained with the egg yolk control (without cholesterol extraction). The sensorial tests showed that the product was considered acceptable by about 55% of the judges. The overall results indicate that the extraction with acetone is a promising technology for obtaining low cholesterol egg yolk.O objetivo do presente trabalho foi verificar o efeito da extração, com acetona, do colesterol da gema de ovo, sobre sua composição lipídica e sua adequação como ingrediente no preparo de maionese. A extração foi feita em condições previamente otimizadas de forma a reduzir o teor de colesterol da gema desidratada. Analisou-se a composição lipídica da matéria-prima e da fase extrato, e estimou-se, por balanço de massa, a composição do produto final. Analisou-se a estabilidade da emulsão e avaliou-se o aspecto sensorial de duas formulações de maionese preparada com gema desidratada com baixo teor de colesterol. A extração com acetona reduziu em 30% os lipídeos totais e em 81% o colesterol, aumentou em 42% os fosfolipídeos. A estabilidade da emulsão da maionese não foi significativamente diferente, da obtida com a gema-controle (sem extração de colesterol). Os testes sensoriais mostraram que o produto foi considerado aceitável por cerca de 55% dos provadores. Os resultados globais indicaram a extração com acetona como promissora tecnologia para obtenção de gema com baixo teor de colesterol.Pesquisa Agropecuaria BrasileiraPesquisa Agropecuária BrasileiraBorges, Soraia Vilela1997-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://seer.sct.embrapa.br/index.php/pab/article/view/4642Pesquisa Agropecuaria Brasileira; v.32, n.3, mar. 1997; 329-332Pesquisa Agropecuária Brasileira; v.32, n.3, mar. 1997; 329-3321678-39210100-104xreponame:Pesquisa Agropecuária Brasileira (Online)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPAporhttps://seer.sct.embrapa.br/index.php/pab/article/view/4642/7229info:eu-repo/semantics/openAccess2015-03-09T19:01:28Zoai:ojs.seer.sct.embrapa.br:article/4642Revistahttp://seer.sct.embrapa.br/index.php/pabPRIhttps://old.scielo.br/oai/scielo-oai.phppab@sct.embrapa.br || sct.pab@embrapa.br1678-39210100-204Xopendoar:2015-03-09T19:01:28Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Chemical, functional and sensorial evaluation of the low cholesterol dehydrated egg yolk
Avaliação química, funcional e sensorial da gema desidratada com baixo teor de colesterol
title Chemical, functional and sensorial evaluation of the low cholesterol dehydrated egg yolk
spellingShingle Chemical, functional and sensorial evaluation of the low cholesterol dehydrated egg yolk
Borges, Soraia Vilela
chemical composition; functional property; cholesterol extraction
composição química; propriedade funcional; extração de colesterol
title_short Chemical, functional and sensorial evaluation of the low cholesterol dehydrated egg yolk
title_full Chemical, functional and sensorial evaluation of the low cholesterol dehydrated egg yolk
title_fullStr Chemical, functional and sensorial evaluation of the low cholesterol dehydrated egg yolk
title_full_unstemmed Chemical, functional and sensorial evaluation of the low cholesterol dehydrated egg yolk
title_sort Chemical, functional and sensorial evaluation of the low cholesterol dehydrated egg yolk
author Borges, Soraia Vilela
author_facet Borges, Soraia Vilela
author_role author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Borges, Soraia Vilela
dc.subject.por.fl_str_mv chemical composition; functional property; cholesterol extraction
composição química; propriedade funcional; extração de colesterol
topic chemical composition; functional property; cholesterol extraction
composição química; propriedade funcional; extração de colesterol
description The objective of this work was to evaluate the effect of extration, with acetone, of egg yolk cholesterol on yolk lipidic composition and adequacy as ingredient in the mayonnaise preparation. The extraction was proceeded under previously optimized conditions. The lipidic composition of the raw material and extract phase was determined and, by mass balance, the lipidic composition of the final product was estimated. The emulsion stability and sensorial analysis of two mayonnaise's formulations were carried out for low cholesterol egg yolk. Results showed that the acetone reduced 30% of the total lipids and 81% of the cholesterol and increased 42% of the phospholipids. The stability of mayonnaise emulsion was not significantly different when compared to that obtained with the egg yolk control (without cholesterol extraction). The sensorial tests showed that the product was considered acceptable by about 55% of the judges. The overall results indicate that the extraction with acetone is a promising technology for obtaining low cholesterol egg yolk.
publishDate 1997
dc.date.none.fl_str_mv 1997-03-01
dc.type.none.fl_str_mv
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://seer.sct.embrapa.br/index.php/pab/article/view/4642
url https://seer.sct.embrapa.br/index.php/pab/article/view/4642
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://seer.sct.embrapa.br/index.php/pab/article/view/4642/7229
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
publisher.none.fl_str_mv Pesquisa Agropecuaria Brasileira
Pesquisa Agropecuária Brasileira
dc.source.none.fl_str_mv Pesquisa Agropecuaria Brasileira; v.32, n.3, mar. 1997; 329-332
Pesquisa Agropecuária Brasileira; v.32, n.3, mar. 1997; 329-332
1678-3921
0100-104x
reponame:Pesquisa Agropecuária Brasileira (Online)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Pesquisa Agropecuária Brasileira (Online)
collection Pesquisa Agropecuária Brasileira (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Brasileira (Online) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv pab@sct.embrapa.br || sct.pab@embrapa.br
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