Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
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 |