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

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

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...

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Bibliographic Details
Main Authors: Thaís Dolfini Alexandrino, Elizabeth Harumi Nabeshima, Nathália do Amaral Gastardo, Mitie Sônia Sadahira, Isabel Muranyi, Peter Eisner, Maria Teresa Bertoldo Pacheco
Format: Article
Language:English
Published: Instituto de Tecnologia de Alimentos (ITAL) 2023-08-01
Series:Brazilian Journal of Food Technology
Subjects:
Sunflower protein isolate
Emulsifier
Vegan cookies
Rheological profile
Emulsifying capacity
Egg substitute
Experimental design
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100426&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100426&lng=en&tlng=en

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