Publicação
Development of mayonnaise and salad dressings from alternative protein sources in order to obtain Clean Label products, using canola fractions
| Resumo: | The search for alternative proteins is largely due to consumer interest in vegetarian diets and a greater awareness of the consumption of animal-based foods. The aim of this study was to develop vegan emulsions with the incorporation of canola fractions. The emulsions developed and subsequently analyzed were: with canola extract in percentages of 1, 2, 3, 4, 5, and 6%; with 4 and 6% of canola residue and in a mixed system, containing 1.5% residue+4.5% extract; 3% residue+3% extract and 4.5% residue+1.5% extract. In this way, the necessary percentage of canola incorporated into the emulsions was studied, as well as the effect of adding canola on their rheological behavior and nutritional composition. For the nutritional characterization of canola fractions, tests were carried out to analyze moisture, ash, lipids, protein, minerals and total fiber. As for the tests carried out to assess physical properties of the emulsions, the Texture Profile Analysis (TPA) test was carried out as well as their rheological characterization.: oscillatory (mechanical spectra) and viscosity curves, in order to analyze the impact of the addition of canola on the mechanical properties of emulsions. Droplet size was analyzed using laser light diffraction, where parameters such span and average droplet diameters were obtained. Color was also measured using the CIELab system. Finally, for emulsions with a more structured consistency, was analyzed the bioactivity, with the analysis of Total Phenolic Compounds (TPC) and antioxidant potential. The results showed that the emulsions with a higher percentage of canola extract incorporated had better structural parameters (p<0.05). Regarding the bioactivity, the addition of a higher percentage of extract had no great effect on the antioxidant potential of emulsions. |
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| Autores principais: | Machado, Bárbara Caetano |
| Assunto: | canola emulsions rheology texture emulsões reologia textura |
| Ano: | 2023 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | The search for alternative proteins is largely due to consumer interest in vegetarian diets and a greater awareness of the consumption of animal-based foods. The aim of this study was to develop vegan emulsions with the incorporation of canola fractions. The emulsions developed and subsequently analyzed were: with canola extract in percentages of 1, 2, 3, 4, 5, and 6%; with 4 and 6% of canola residue and in a mixed system, containing 1.5% residue+4.5% extract; 3% residue+3% extract and 4.5% residue+1.5% extract. In this way, the necessary percentage of canola incorporated into the emulsions was studied, as well as the effect of adding canola on their rheological behavior and nutritional composition. For the nutritional characterization of canola fractions, tests were carried out to analyze moisture, ash, lipids, protein, minerals and total fiber. As for the tests carried out to assess physical properties of the emulsions, the Texture Profile Analysis (TPA) test was carried out as well as their rheological characterization.: oscillatory (mechanical spectra) and viscosity curves, in order to analyze the impact of the addition of canola on the mechanical properties of emulsions. Droplet size was analyzed using laser light diffraction, where parameters such span and average droplet diameters were obtained. Color was also measured using the CIELab system. Finally, for emulsions with a more structured consistency, was analyzed the bioactivity, with the analysis of Total Phenolic Compounds (TPC) and antioxidant potential. The results showed that the emulsions with a higher percentage of canola extract incorporated had better structural parameters (p<0.05). Regarding the bioactivity, the addition of a higher percentage of extract had no great effect on the antioxidant potential of emulsions. |
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