Desenvolvimento de uma emulsão óleo-em-água (o/a) a partir de isolados proteicos de origem animal e vegetal
2015
Graça, Carla Alexandra Lopes | Raymundo, Anabela Moreira | Sousa, Isabel Maria Nunes de
Mestrado em Engenharia Alimentar - Processamento de alimentos - Instituto Superior de Agronomia
Показать больше [+] Меньше [-]This aim of this study is the development of fillings based on o/a emulsions. The emulsions were produced with a mixture of collagen (PA) and pea protein (PV). Several studies were conducted to obtain the optimal processing conditions and the adequate formulation to obtain stable o/a emulsions. Rheological techniques, texture profile analysis and water activity measurement were performed to characterize the o/a emulsions. It was found that lard is one unsuitable raw material for the development of the formulations, because of it´s instability to heat processing; Psyllium and Fibruline have no impact on the reduction of water activity. The glucose syrup showed to be more effective in the reduction of this parameter in the studied systems. Using approximately 40% (w/w) olive oil and 9% (w/w) of total protein it was possible to obtain emulsions with the desired texture and rheological properties. The Process (P1) without previous thermal treatment was selected, because systems thereby pre-treated are not stable when they are processed at temperatures around 40ºC or higher, as required in this industrial process. The isolate protein ratio 75PA-25PV originated more stable emulsions. The addition of ascorbic acid had negative implications at the sensory level and on the pH value contributing to the instability of the emulsion
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Эту запись предоставил Technical University of Lisbon
