Izvorni znanstveni članak
https://doi.org/10.17113/ftb.56.04.18.5710
Development and Structural Behaviour of Soybean Gelato
Juliana Savio
; Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910
Daiane Preci
; Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910
Murilo Castelle
; Department of Food Engineering- Unochapecó, Avenida Senador Attílio Fontana, 591-E, Efapi, Chapecó, Brazil, 89809-900
Alexandra Manzolli
; Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910
Ilizandra Aparecida Fernandes
; Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910
Alexander Junges
; Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910
Rosicler Colet
; Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910
Mercedes Carrão- Panizzi
; Brazilian Agricultural Research Corporation. Rodovia BR 285, Km 294, Passo Fundo, Brazil, 99050-970
Cecilia Abirached
; Department of Food Science and Technology, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, Uruguay, 11800
Juliana Steffens
; Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910
Eunice Valduga
; Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910
Sažetak
The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05 %) and vegetable fat (7.95 to 22.05 %) using experimental design. The replacement of milk by hydrosoluble extract and soybean protein concentrate presented itself as an alternative to gelato production with unique characteristics, especially in terms of protein, solubility, viscosity, melting point, overrun and acceptability. The addition of up to 5 % (m/V) protein concentrate, 14 % (by volume) soybean hydrosoluble extract, and 15 % (by mass) vegetable fat to gelato formulations resulted in better structural characteristics, with viscosity ranging from 0.45–0.70 Pa∙s at 10 °C, a non-Newtonian behaviour and protein stability (total protein content 8.44 % and solubility 41 %). Soybean gelato structural analysis using X-ray diffraction revealed 15° and 35° diffraction angles at 2Θ, characterizing the crystalline part of the product. The thermal analyses showed four bands of mass loss in the temperature range of 40–600 °C, characterizing loss of moisture, decomposition of the soy protein and the fat/emulsifier of the formulations. Thus, the soybean gelato is an innovative product, lactose and milk protein-free with outstanding characteristics for the general public, mainly, for the populations with intolerance to such components.
Ključne riječi
gelato; soybean; viscosity; crystallinity; solubility; stability
Hrčak ID:
214932
URI
Datum izdavanja:
31.12.2018.
Posjeta: 1.289 *