Extrato de soja criocentrado aplicado na elaboração de maionese

Abstract

The consumer's search for more nutritious foods has been observed as a trend in the globalized world. For mayonnaise, due to its composition, many studies have been conducted to try to substitute some ingredients in an attempt to reduce cholesterol content and energy value. Among these options, the soy derivatives, such as the extract, are very successful, because in addition to having low cost, high proteins and energy quality, it also has the ability to emulsify and stabilize emulsions, and increase protein content. Therefore, the objective Therefore, the objective of this study was to cryoconcentrate soymilk and apply in the formulation of mayonnaise. Soy beans BRS 232 variety 2014/2015 harvest were used to develop soymilk with 3°Brix, which was cryoconcentrated in four stages. The final product presented 17ºBrix with 10.3% yield, reduction in moisture of 96.8% to 82.7% and increase of ashes, proteins and lipids. But with grains of the crop 2015/2016 the cryoconcentration in two stages was sufficient to reach 17.2°Brix. But after ten lots of cryoconcentrated soymilks was perceived that there is an immense difficulty in reproducibility in the soluble solids. To formulate a mayonnaise with reduced lipid content, egg-free and containing soy proteins, 23 tests were carried out with different ingredients and proportions. In which it was noticed that several factors influence the taste, consistency and pH of the emulsions. The best formulation tested contained 59% of cryoconcentrated soymilk (22ºBrix), 28.3% of soy oil, salt 0.4%, sugar 0.1%, citric acid 0.5%, xanthan gum 1.2%, phosphoric acid 0.3% and potassium sorbate 0.3%. But other additives should be tested to improve the characteristics of formation and stabilization of the emulsion, as well as the flavour of mayonnaise.