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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| Format: | Article |
| Language: | English |
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Instituto de Tecnologia de Alimentos (ITAL)
2023-08-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100426&lng=en&tlng=en |
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| author | Thaís Dolfini Alexandrino Elizabeth Harumi Nabeshima Nathália do Amaral Gastardo Mitie Sônia Sadahira Isabel Muranyi Peter Eisner Maria Teresa Bertoldo Pacheco |
| author_facet | Thaís Dolfini Alexandrino Elizabeth Harumi Nabeshima Nathália do Amaral Gastardo Mitie Sônia Sadahira Isabel Muranyi Peter Eisner Maria Teresa Bertoldo Pacheco |
| author_sort | Thaís Dolfini Alexandrino |
| collection | DOAJ |
| description | 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 simplex-centroid type was carried out, and the ingredients were expressed as pseudo-components for EYP, DSF, and DATEM emulsifier. The DSF and its sunflower protein isolate (SPI) were tested to validate the design in optimized conditions. Whole meal cookies were analyzed in relation to rheological, physical, technological, and sensory characteristics using the control difference test. In the rheology of the dough, the DSF caused a reduction in the value of hardness, while increasing the parameter of elasticity. Instrumental texture results as well as the specific volume of the samples showed no difference. The control difference test regarding the cookies made with EYP, SPI, and DSF showed that consumers did not give different ratings to cookies made with sunflower as an emulsifier. Therefore, according to the parameters, conditions, and analysis performed, the replacement of EYP by DSF and SPI proved to be satisfactory as an emulsifying agent regarding the preparation of cookies for vegan consumers. |
| first_indexed | 2024-03-12T12:31:49Z |
| format | Article |
| id | doaj.art-7cea5a2834be4d7f874d6079acf3668e |
| institution | Directory Open Access Journal |
| issn | 1981-6723 |
| language | English |
| last_indexed | 2024-03-12T12:31:49Z |
| publishDate | 2023-08-01 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | Article |
| series | Brazilian Journal of Food Technology |
| spelling | doaj.art-7cea5a2834be4d7f874d6079acf3668e2023-08-29T07:47:30ZengInstituto de Tecnologia de Alimentos (ITAL)Brazilian Journal of Food Technology1981-67232023-08-012610.1590/1981-6723.03823Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agentThaís Dolfini AlexandrinoElizabeth Harumi Nabeshimahttps://orcid.org/0000-0002-2634-9513Nathália do Amaral GastardoMitie Sônia SadahiraIsabel MuranyiPeter EisnerMaria Teresa Bertoldo Pachecohttps://orcid.org/0000-0003-4776-1571Abstract 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 simplex-centroid type was carried out, and the ingredients were expressed as pseudo-components for EYP, DSF, and DATEM emulsifier. The DSF and its sunflower protein isolate (SPI) were tested to validate the design in optimized conditions. Whole meal cookies were analyzed in relation to rheological, physical, technological, and sensory characteristics using the control difference test. In the rheology of the dough, the DSF caused a reduction in the value of hardness, while increasing the parameter of elasticity. Instrumental texture results as well as the specific volume of the samples showed no difference. The control difference test regarding the cookies made with EYP, SPI, and DSF showed that consumers did not give different ratings to cookies made with sunflower as an emulsifier. Therefore, according to the parameters, conditions, and analysis performed, the replacement of EYP by DSF and SPI proved to be satisfactory as an emulsifying agent regarding the preparation of cookies for vegan consumers.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100426&lng=en&tlng=enSunflower protein isolateEmulsifierVegan cookiesRheological profileEmulsifying capacityEgg substituteExperimental design |
| spellingShingle | Thaís Dolfini Alexandrino Elizabeth Harumi Nabeshima Nathália do Amaral Gastardo Mitie Sônia Sadahira Isabel Muranyi Peter Eisner Maria Teresa Bertoldo Pacheco Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent Brazilian Journal of Food Technology Sunflower protein isolate Emulsifier Vegan cookies Rheological profile Emulsifying capacity Egg substitute Experimental design |
| title | Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent |
| title_full | Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent |
| title_fullStr | Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent |
| title_full_unstemmed | Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent |
| title_short | Plant based proteins as an egg alternative in cookies: using de-oiled sunflower meal and its protein isolate as an emulsifying agent |
| title_sort | plant based proteins as an egg alternative in cookies using de oiled sunflower meal and its protein isolate as an emulsifying agent |
| topic | Sunflower protein isolate Emulsifier Vegan cookies Rheological profile Emulsifying capacity Egg substitute Experimental design |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100426&lng=en&tlng=en |
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