Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on <i>Arthrospira platensis</i> Protein Concentrate and Sodium Alginate

Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on <i>Arthrospira platensis</i> Protein Concentrate and Sodium Alginate

The food industry is constantly reformulating different foods to fulfill the demands of the consumers (natural ingredients and good sensory quality). The present work aimed to produce low-fat mayonnaises using 30.0, 22.5, and 15.0% oil, 1% soy protein isolate (SPI) or spirulina (<i>Arthrospira...

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Bibliographic Details
Main Authors: Jorge Metri-Ojeda, Milena Ramírez-Rodrigues, Lizbeth Rosas-Ordoñez, Diana Baigts-Allende
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Applied Sciences
Subjects:
salad dressing
sensory evaluation
acceptability
spirulina protein concentrate
soy protein isolate
Online Access:https://www.mdpi.com/2076-3417/12/15/7456

Internet

https://www.mdpi.com/2076-3417/12/15/7456

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