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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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/15/7456 |
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| author | Jorge Metri-Ojeda Milena Ramírez-Rodrigues Lizbeth Rosas-Ordoñez Diana Baigts-Allende |
| author_facet | Jorge Metri-Ojeda Milena Ramírez-Rodrigues Lizbeth Rosas-Ordoñez Diana Baigts-Allende |
| author_sort | Jorge Metri-Ojeda |
| collection | DOAJ |
| description | 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 platensis</i>) protein concentrate (SPC), and 2% sodium alginate. The physical properties (thermal stability, rheological behavior, and particle size), the sensory attributes (appearance, texture, taste, and acceptability), the purchase probability, and amino acid availability (after a simulated digestion) were evaluated. The mayonnaises demonstrated good thermal stability (>90%) using 22.5 and 15% oil, all products showed shear-thinning behavior and a consistency index of 20–66 Pa·s. The reduction of oil from 30 to 15% increased the particle size from 6–9 µm to 10–38 µm. The most acceptable product was the formulated with SPI and 22.5% oil (8.3 of acceptability and 79% of purchase probability). Finally, the addition of proteins improved the total essential amino acids compared to a commercial product (28 and 5 mg/25 g, respectively). In summary, it was possible to obtain well accepted products with high purchase probability using low concentrations of oil and vegetable proteins. |
| first_indexed | 2024-03-09T12:48:46Z |
| format | Article |
| id | doaj.art-2c2ead4e4c5946b5b48d755729f5f599 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-09T12:48:46Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-2c2ead4e4c5946b5b48d755729f5f5992023-11-30T22:08:44ZengMDPI AGApplied Sciences2076-34172022-07-011215745610.3390/app12157456Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on <i>Arthrospira platensis</i> Protein Concentrate and Sodium AlginateJorge Metri-Ojeda0Milena Ramírez-Rodrigues1Lizbeth Rosas-Ordoñez2Diana Baigts-Allende3Departamento de Ingeniería Química, Ambiental y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, MexicoFood Analysis Laboratory, Intema S.A. de C.V., 31 Sur 2901, Col. Santa Cruz Los Ángeles, Puebla 72400, MexicoDepartamento de Ingeniería Química, Ambiental y Alimentos, Universidad de las Américas Puebla, San Andrés Cholula, Puebla 72810, MexicoFaculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech RepublicThe 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 platensis</i>) protein concentrate (SPC), and 2% sodium alginate. The physical properties (thermal stability, rheological behavior, and particle size), the sensory attributes (appearance, texture, taste, and acceptability), the purchase probability, and amino acid availability (after a simulated digestion) were evaluated. The mayonnaises demonstrated good thermal stability (>90%) using 22.5 and 15% oil, all products showed shear-thinning behavior and a consistency index of 20–66 Pa·s. The reduction of oil from 30 to 15% increased the particle size from 6–9 µm to 10–38 µm. The most acceptable product was the formulated with SPI and 22.5% oil (8.3 of acceptability and 79% of purchase probability). Finally, the addition of proteins improved the total essential amino acids compared to a commercial product (28 and 5 mg/25 g, respectively). In summary, it was possible to obtain well accepted products with high purchase probability using low concentrations of oil and vegetable proteins.https://www.mdpi.com/2076-3417/12/15/7456salad dressingsensory evaluationacceptabilityspirulina protein concentratesoy protein isolate |
| spellingShingle | Jorge Metri-Ojeda Milena Ramírez-Rodrigues Lizbeth Rosas-Ordoñez Diana Baigts-Allende Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on <i>Arthrospira platensis</i> Protein Concentrate and Sodium Alginate Applied Sciences salad dressing sensory evaluation acceptability spirulina protein concentrate soy protein isolate |
| title | Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on <i>Arthrospira platensis</i> Protein Concentrate and Sodium Alginate |
| title_full | Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on <i>Arthrospira platensis</i> Protein Concentrate and Sodium Alginate |
| title_fullStr | Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on <i>Arthrospira platensis</i> Protein Concentrate and Sodium Alginate |
| title_full_unstemmed | Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on <i>Arthrospira platensis</i> Protein Concentrate and Sodium Alginate |
| title_short | Development and Characterization of a Low-Fat Mayonnaise Salad Dressing Based on <i>Arthrospira platensis</i> Protein Concentrate and Sodium Alginate |
| title_sort | development and characterization of a low fat mayonnaise salad dressing based on i arthrospira platensis i protein concentrate and sodium alginate |
| topic | salad dressing sensory evaluation acceptability spirulina protein concentrate soy protein isolate |
| url | https://www.mdpi.com/2076-3417/12/15/7456 |
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