Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent

Q3 Agricultural and Biological Sciences

Brazilian Journal of Food Technology Pub Date : 2023-08-28 DOI:10.1590/1981-6723.03823

Thaís Dolfini Alexandrino, E. H. Nabeshima, Nathália do Amaral Gastardo, M. S. Sadahira, Isabel Muranyi, P. Eisner, M. Pacheco

{"title":"Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent","authors":"Thaís Dolfini Alexandrino, E. H. Nabeshima, Nathália do Amaral Gastardo, M. S. Sadahira, Isabel Muranyi, P. Eisner, M. Pacheco","doi":"10.1590/1981-6723.03823","DOIUrl":null,"url":null,"abstract":"Abstract De-oiled sunflower meal (DSF) and its protein isolate were evaluated as emulsifiers to replace egg yolk powder (EYP) in cookies. The chemical emulsifier DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) was used as a positive control. An experimental design of mixtures of the simplex-centroid type was carried out, and the ingredients were expressed as pseudo-components for EYP, DSF, and DATEM emulsifier. The DSF and its sunflower protein isolate (SPI) were tested to validate the design in optimized conditions. Whole meal cookies were analyzed in relation to rheological, physical, technological, and sensory characteristics using the control difference test. In the rheology of the dough, the DSF caused a reduction in the value of hardness, while increasing the parameter of elasticity. Instrumental texture results as well as the specific volume of the samples showed no difference. The control difference test regarding the cookies made with EYP, SPI, and DSF showed that consumers did not give different ratings to cookies made with sunflower as an emulsifier. Therefore, according to the parameters, conditions, and analysis performed, the replacement of EYP by DSF and SPI proved to be satisfactory as an emulsifying agent regarding the preparation of cookies for vegan consumers.","PeriodicalId":9112,"journal":{"name":"Brazilian Journal of Food Technology","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Brazilian Journal of Food Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1590/1981-6723.03823","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 0

Abstract

Abstract De-oiled sunflower meal (DSF) and its protein isolate were evaluated as emulsifiers to replace egg yolk powder (EYP) in cookies. The chemical emulsifier DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides) was used as a positive control. An experimental design of mixtures of the simplex-centroid type was carried out, and the ingredients were expressed as pseudo-components for EYP, DSF, and DATEM emulsifier. The DSF and its sunflower protein isolate (SPI) were tested to validate the design in optimized conditions. Whole meal cookies were analyzed in relation to rheological, physical, technological, and sensory characteristics using the control difference test. In the rheology of the dough, the DSF caused a reduction in the value of hardness, while increasing the parameter of elasticity. Instrumental texture results as well as the specific volume of the samples showed no difference. The control difference test regarding the cookies made with EYP, SPI, and DSF showed that consumers did not give different ratings to cookies made with sunflower as an emulsifier. Therefore, according to the parameters, conditions, and analysis performed, the replacement of EYP by DSF and SPI proved to be satisfactory as an emulsifying agent regarding the preparation of cookies for vegan consumers.

查看原文本刊更多论文

植物蛋白作为饼干中鸡蛋的替代品:使用去油葵花籽粉及其分离蛋白作为乳化剂

摘要以去油葵花籽粕(DSF)及其分离蛋白为乳化剂，研究其在饼干中替代蛋黄粉(EYP)的效果。用化学乳化剂DATEM(单甘油酯和双甘油酯双乙酰酒石酸酯)作为阳性对照。进行了单纯质心型混合物的实验设计，并将其成分表示为EYP、DSF和DATEM乳化剂的伪组分。在优化条件下，对DSF及其向日葵分离蛋白(SPI)进行了验证。采用对照差异试验分析了全麦饼干的流变学、物理、工艺和感官特性。在面团的流变学中，DSF引起硬度值的降低，而弹性参数的增加。仪器织构结果和样品的比容没有差异。用EYP、SPI和DSF制作的饼干进行对照差异检验，消费者对以向日葵为乳化剂制作的饼干没有不同的评价。因此，根据所进行的参数、条件和分析，用DSF和SPI代替EYP作为为素食消费者制备饼干的乳化剂是令人满意的。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science

CiteScore

2.20

自引率

0.00%

发文量

审稿时长

35 weeks

期刊介绍： The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.