Publicação
Development of clean label low fat vegan emulsions incorporating citrus fiber and chicory inulin
| Resumo: | Nowadays the demand of low-fat products increased due to consumers' growing concern about their health. Along with this trend, the number of people with vegan and vegetarian diets is also increasing and so is the search for substitutes to conventional products, with functional characteristics. To developed processes and products that consumers associate with health benefits, industries are also aiming for clean label. Regarding this matter, fibers have a relevant role. They act as fat mimetics and can mimic some of the organoleptic and physical properties of conventional fat molecules. Along with improving the function of the immune system, most fibers have great emulsifying capability. This work aimed to produce a clean label mayonnaise with 3% sunflower oil, vegan (with a system of lupin and fava bean protein, in the same proportion) and fiber incorporation. Initially, a formulation with citrus fiber was optimized applying a Response Surface Methodology and the emulsion with the most promising characteristics was selected, having 3.5% fiber, 6% protein and 3% oil. Subsequently, three studies were conducted with incorporation of chicory inulin. These resulted in a formulation with 15% fiber, 9% protein and 3% oil, with rheological properties without significant differences (p<0.05) from the control (mayonnaise with egg and 25% oil developed by Casa Mendes Gonçalves). Due to the peculiar taste of the previous samples another formulation with higher oil content (20%) was made. Comparing with the control, the emulsion indicated a higher degree of structuring. A sensory evaluation was performed to compare the three promising formulations. The emulsions with the lowest oil content were the worst rated, while the emulsion with 20% oil presented the highest scores in all parameters. Nutritionally, the emulsions with 3% oil were the most interesting, obtaining at least five nutritional claims, including "low in fat", "high in protein" and "high in fiber". |
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| Autores principais: | Maia, Ana Cláudia Nogueira |
| Assunto: | Emulsion Low-fat Fibers Clean Label Nutritional claims Emulsão Baixo teor de gordura Fibra Alegações nutricionais |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | Nowadays the demand of low-fat products increased due to consumers' growing concern about their health. Along with this trend, the number of people with vegan and vegetarian diets is also increasing and so is the search for substitutes to conventional products, with functional characteristics. To developed processes and products that consumers associate with health benefits, industries are also aiming for clean label. Regarding this matter, fibers have a relevant role. They act as fat mimetics and can mimic some of the organoleptic and physical properties of conventional fat molecules. Along with improving the function of the immune system, most fibers have great emulsifying capability. This work aimed to produce a clean label mayonnaise with 3% sunflower oil, vegan (with a system of lupin and fava bean protein, in the same proportion) and fiber incorporation. Initially, a formulation with citrus fiber was optimized applying a Response Surface Methodology and the emulsion with the most promising characteristics was selected, having 3.5% fiber, 6% protein and 3% oil. Subsequently, three studies were conducted with incorporation of chicory inulin. These resulted in a formulation with 15% fiber, 9% protein and 3% oil, with rheological properties without significant differences (p<0.05) from the control (mayonnaise with egg and 25% oil developed by Casa Mendes Gonçalves). Due to the peculiar taste of the previous samples another formulation with higher oil content (20%) was made. Comparing with the control, the emulsion indicated a higher degree of structuring. A sensory evaluation was performed to compare the three promising formulations. The emulsions with the lowest oil content were the worst rated, while the emulsion with 20% oil presented the highest scores in all parameters. Nutritionally, the emulsions with 3% oil were the most interesting, obtaining at least five nutritional claims, including "low in fat", "high in protein" and "high in fiber". |
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