Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology.
Desserts made with soy cream, which are oil-in-water emulsions, are widely consumed by lactose-intolerant individuals in Brazil. In this regard, this study aimed at using response surface methodology (RSM) to optimize the sensory attributes of a soy-based emulsion over a range of pink guava juice (GJ: 22% to 32%) and soy protein (SP: 1% to 3%). WHC and backscattering were analyzed after 72 h of storage at 7 degrees C. Furthermore, a rating test was performed to determine the degree of liking of color, taste, creaminess, appearance, and overall acceptability. The data showed that the samples were stable against gravity and storage. The models developed by RSM adequately described the creaminess, taste, and appearance of the emulsions. The response surface of the desirability function was used successfully in the optimization of the sensory properties of dairy-free emulsions, suggesting that a product with 30.35% GJ and 3% SP was the best combination of these components. The optimized sample presented suitable sensory properties, in addition to being a source of dietary fiber, iron, copper, and ascorbic acid.
Granato
Daniel
D
Federal Univ. of Paraná, Graduate Program of Food Technology, Polytechnic Center, Technology Sector-19011, Jardim das Américas, 81531-990, Curitiba, Paraná, Brazil. mestradoalimentos@gmail.com
de Castro
I Alves
IA
Ellendersen
L Souza Neves
LS
Masson
M Lucia
ML
D001628:Beverages / Q000032:analysis / Q000382:microbiology; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D014676:Diet, Vegetarian; D004655:Emulsions / Q000737:chemistry; D005504:Food Analysis; D005511:Food Handling; D005516:Food Microbiology; D005518:Food Preferences; D005519:Food Preservation; D005524:Food Technology / Q000379:methods*; D005638:Fruit / Q000382:microbiology; D006801:Humans; D007787:Lactose Intolerance; D015233:Models, Statistical; D031647:Psidium / Q000382:microbiology; D012677:Sensation; D045730:Soy Foods / Q000032:analysis / Q000382:microbiology; D014867:Water / Q000032:analysis
D004655:Emulsions; D014867:Water