title: Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology.
abstract: 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.
authors.affiliation: 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
authors.forename: Daniel
authors.initials: D
authors.lastname: Granato
authors.forename: I Alves
authors.initials: IA
authors.lastname: de Castro
authors.forename: L Souza Neves
authors.initials: LS
authors.lastname: Ellendersen
authors.forename: M Lucia
authors.initials: ML
authors.lastname: Masson
mesh_terms: 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
chemical_list: D004655:Emulsions; D014867:Water