Stability, nutritional and sensory characteristics of French salad dressing made with mannoprotein from spent brewer's yeast

作者：Ferreira de Melo Adma Nadja; de Souza Evandro Leite; da Silva Araujo Vilma Barbosa; Magnani Marciane^*

来源：LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY, 2015, 62(1): 771-774.

DOI：10.1016/j.lwt.2014.06.050

• Brewery slurry
• Mannoprotein
• Yeast
• Emulsion stabilizer

The effects of refrigerated storage over 28 days on the stability, nutritional and sensory characteristics of French salad dressing made with either mannoprotein from spent brewer's yeast (Saccharomyces uvarum) (MP) (X1), MP and soy lecithin (SL) (X2) or with SL alone (X3) were evaluated. No alterations were observed in the nutritional composition of the different formulations during the assessed storage period. The highest stability was observed for X1, which exhibited a decrease in red color intensity, while X2 and X3 exhibited increasing lightness. The highest scores for flavor, color, taste, overall acceptance and purchase intent were obtained for X1. These results reveal the potential of MP for use in French salad dressing as an emulsifier/stabilizer agent.

• 出版日期2015-6