Development and Structural Behaviour of Soybean Gelato
The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05 %) and vegetable fat (7.95 to 22.05 %) using experimental design. The replacement of milk by hydrosoluble extract and soybean protein c...
| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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University of Zagreb Faculty of Food Technology and Biotechnology
2018-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | https://hrcak.srce.hr/file/314224 |
| _version_ | 1797207585068154880 |
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| author | Juliana Savio Daiane Preci Murilo Castelle Alexandra Manzolli Ilizandra Aparecida Fernandes Alexander Junges Rosicler Colet Mercedes Carrão- Panizzi Cecilia Abirached Juliana Steffens Eunice Valduga |
| author_facet | Juliana Savio Daiane Preci Murilo Castelle Alexandra Manzolli Ilizandra Aparecida Fernandes Alexander Junges Rosicler Colet Mercedes Carrão- Panizzi Cecilia Abirached Juliana Steffens Eunice Valduga |
| author_sort | Juliana Savio |
| collection | DOAJ |
| description | The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05 %) and vegetable fat (7.95 to 22.05 %) using experimental design. The replacement of milk by hydrosoluble extract and soybean protein concentrate presented itself as an alternative to gelato production with unique characteristics, especially in terms of protein, solubility, viscosity, melting point, overrun and acceptability. The addition of up to 5 % (m/V) protein concentrate, 14 % (by volume) soybean hydrosoluble extract, and 15 % (by mass) vegetable fat to gelato formulations resulted in better structural characteristics, with viscosity ranging from 0.45–0.70 Pa∙s at 10 °C, a non-Newtonian behaviour and protein stability (total protein content 8.44 % and solubility 41 %). Soybean gelato structural analysis using X-ray diffraction revealed 15° and 35° diffraction angles at 2Θ, characterizing the crystalline part of the product. The thermal analyses showed four bands of mass loss in the temperature range of 40–600 °C, characterizing loss of moisture, decomposition of the soy protein and the fat/emulsifier of the formulations. Thus, the soybean gelato is an innovative product, lactose and milk protein-free with outstanding characteristics for the general public, mainly, for the populations with intolerance to such components. |
| first_indexed | 2024-04-24T09:25:15Z |
| format | Article |
| id | doaj.art-f85c370ed9cc4d44b133f7fb67224384 |
| institution | Directory Open Access Journal |
| issn | 1330-9862 1334-2606 |
| language | English |
| last_indexed | 2024-04-24T09:25:15Z |
| publishDate | 2018-01-01 |
| publisher | University of Zagreb Faculty of Food Technology and Biotechnology |
| record_format | Article |
| series | Food Technology and Biotechnology |
| spelling | doaj.art-f85c370ed9cc4d44b133f7fb672243842024-04-15T15:15:21ZengUniversity of Zagreb Faculty of Food Technology and BiotechnologyFood Technology and Biotechnology1330-98621334-26062018-01-0156451652310.17113/ftb.56.04.18.5710Development and Structural Behaviour of Soybean GelatoJuliana Savio0Daiane Preci1Murilo Castelle2Alexandra Manzolli3Ilizandra Aparecida Fernandes4Alexander Junges5Rosicler Colet6Mercedes Carrão- Panizzi7Cecilia Abirached8Juliana Steffens9Eunice Valduga10Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910Department of Food Engineering- Unochapecó, Avenida Senador Attílio Fontana, 591-E, Efapi, Chapecó, Brazil, 89809-900Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910Brazilian Agricultural Research Corporation. Rodovia BR 285, Km 294, Passo Fundo, Brazil, 99050-970Department of Food Science and Technology, Facultad de Química, Universidad de la República, Av. General Flores 2124, Montevideo, Uruguay, 11800Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910Department of Food Engineering, URI Erechim, Av. Sete de Setembro 1621, Erechim, Brazil, 99709-910The aim of this study is to elaborate and evaluate structural characteristics of soybean gelato by varying the content of soybean protein concentrate (2.95 to 17.05 %) and vegetable fat (7.95 to 22.05 %) using experimental design. The replacement of milk by hydrosoluble extract and soybean protein concentrate presented itself as an alternative to gelato production with unique characteristics, especially in terms of protein, solubility, viscosity, melting point, overrun and acceptability. The addition of up to 5 % (m/V) protein concentrate, 14 % (by volume) soybean hydrosoluble extract, and 15 % (by mass) vegetable fat to gelato formulations resulted in better structural characteristics, with viscosity ranging from 0.45–0.70 Pa∙s at 10 °C, a non-Newtonian behaviour and protein stability (total protein content 8.44 % and solubility 41 %). Soybean gelato structural analysis using X-ray diffraction revealed 15° and 35° diffraction angles at 2Θ, characterizing the crystalline part of the product. The thermal analyses showed four bands of mass loss in the temperature range of 40–600 °C, characterizing loss of moisture, decomposition of the soy protein and the fat/emulsifier of the formulations. Thus, the soybean gelato is an innovative product, lactose and milk protein-free with outstanding characteristics for the general public, mainly, for the populations with intolerance to such components.https://hrcak.srce.hr/file/314224gelatosoybeanviscositycrystallinitysolubilitystability |
| spellingShingle | Juliana Savio Daiane Preci Murilo Castelle Alexandra Manzolli Ilizandra Aparecida Fernandes Alexander Junges Rosicler Colet Mercedes Carrão- Panizzi Cecilia Abirached Juliana Steffens Eunice Valduga Development and Structural Behaviour of Soybean Gelato Food Technology and Biotechnology gelato soybean viscosity crystallinity solubility stability |
| title | Development and Structural Behaviour of Soybean Gelato |
| title_full | Development and Structural Behaviour of Soybean Gelato |
| title_fullStr | Development and Structural Behaviour of Soybean Gelato |
| title_full_unstemmed | Development and Structural Behaviour of Soybean Gelato |
| title_short | Development and Structural Behaviour of Soybean Gelato |
| title_sort | development and structural behaviour of soybean gelato |
| topic | gelato soybean viscosity crystallinity solubility stability |
| url | https://hrcak.srce.hr/file/314224 |
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