Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute

Detalhes bibliográficos
Autor(a) principal: Alves,Jamila dos Santos
Data de Publicação: 2021
Outros Autores: Rodrigues,Angela Souza, Moro,Karine Inês Bolson, Boeira,Caroline Pagnossim, Holkem,Augusto Tasch, Roggia,Isabel, Londero,Patrícia Medianeira Grigoletto, Rosa,Claudia Severo da
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900751
Resumo: ABSTRACT: Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY and 25% FFC; T3, 50% EY and 50% LCBF; T4, 25% EY and 75% LCBF. The partial substitution of EY for LCBF increased the protein content, decreased the content of lipids and cholesterol. The obtained mayonnaise continued to exhibit pseudoplastic behaviour, being a characteristic of non-Newtonian fluid. The water activity of the mayonnaise was not changed with the replacement of the partial of the egg yolk and the pH decreased during the storage. The substitution of EY can be carried out in quantities of up to 50% without prejudice to mayonnaise, the formulation with 50% substitution presented the best viscosity and remained stable, similar to the standard mayonnaise.
id UFSM-2_e0f0d93a0da0e0c5b5a423d7a7107b2e
oai_identifier_str oai:scielo:S0103-84782021000900751
network_acronym_str UFSM-2
network_name_str Ciência rural (Online)
repository_id_str
spelling Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitutemayonnaisecholesterolvegetable proteinrheologyABSTRACT: Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY and 25% FFC; T3, 50% EY and 50% LCBF; T4, 25% EY and 75% LCBF. The partial substitution of EY for LCBF increased the protein content, decreased the content of lipids and cholesterol. The obtained mayonnaise continued to exhibit pseudoplastic behaviour, being a characteristic of non-Newtonian fluid. The water activity of the mayonnaise was not changed with the replacement of the partial of the egg yolk and the pH decreased during the storage. The substitution of EY can be carried out in quantities of up to 50% without prejudice to mayonnaise, the formulation with 50% substitution presented the best viscosity and remained stable, similar to the standard mayonnaise.Universidade Federal de Santa Maria2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900751Ciência Rural v.51 n.9 2021reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20200543info:eu-repo/semantics/openAccessAlves,Jamila dos SantosRodrigues,Angela SouzaMoro,Karine Inês BolsonBoeira,Caroline PagnossimHolkem,Augusto TaschRoggia,IsabelLondero,Patrícia Medianeira GrigolettoRosa,Claudia Severo daeng2021-05-24T00:00:00ZRevista
dc.title.none.fl_str_mv Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute
title Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute
spellingShingle Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute
Alves,Jamila dos Santos
mayonnaise
cholesterol
vegetable protein
rheology
title_short Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute
title_full Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute
title_fullStr Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute
title_full_unstemmed Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute
title_sort Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute
author Alves,Jamila dos Santos
author_facet Alves,Jamila dos Santos
Rodrigues,Angela Souza
Moro,Karine Inês Bolson
Boeira,Caroline Pagnossim
Holkem,Augusto Tasch
Roggia,Isabel
Londero,Patrícia Medianeira Grigoletto
Rosa,Claudia Severo da
author_role author
author2 Rodrigues,Angela Souza
Moro,Karine Inês Bolson
Boeira,Caroline Pagnossim
Holkem,Augusto Tasch
Roggia,Isabel
Londero,Patrícia Medianeira Grigoletto
Rosa,Claudia Severo da
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Alves,Jamila dos Santos
Rodrigues,Angela Souza
Moro,Karine Inês Bolson
Boeira,Caroline Pagnossim
Holkem,Augusto Tasch
Roggia,Isabel
Londero,Patrícia Medianeira Grigoletto
Rosa,Claudia Severo da
dc.subject.por.fl_str_mv mayonnaise
cholesterol
vegetable protein
rheology
topic mayonnaise
cholesterol
vegetable protein
rheology
description ABSTRACT: Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY and 25% FFC; T3, 50% EY and 50% LCBF; T4, 25% EY and 75% LCBF. The partial substitution of EY for LCBF increased the protein content, decreased the content of lipids and cholesterol. The obtained mayonnaise continued to exhibit pseudoplastic behaviour, being a characteristic of non-Newtonian fluid. The water activity of the mayonnaise was not changed with the replacement of the partial of the egg yolk and the pH decreased during the storage. The substitution of EY can be carried out in quantities of up to 50% without prejudice to mayonnaise, the formulation with 50% substitution presented the best viscosity and remained stable, similar to the standard mayonnaise.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900751
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000900751
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20200543
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.51 n.9 2021
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140556128190464