Vai trò của citrus fiber đến các tính chất cấu trúc của mayonnaise chay, ít béo được chế biến từ dịch đậu ván và dầu dừa

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Tác giả: Ngọc Minh Anh Lâm, Trung Chánh Ngô, Thị Minh Nguyệt Nguyễn, Thị Thanh Hương Phạm

Ngôn ngữ: vie

Ký hiệu phân loại: 665.3 Vegetable fats and oils

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - ĐH Công nghiệp TP. Hồ Chí Minh, 2022

Mô tả vật lý: 79-92

Bộ sưu tập: Metadata

ID: 498883

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In this study, the aquafaba derived from Lablab purpureus bean was used to replace eggs in lowfat, vegetarian mayonnaise in recent years to nutritional and health trends in the vegan community. The study's objective was to determine the role of Citrus fiber (CF) on the structural properties of vegetarian mayonnaise with low-fat obtained from pea aquafaba water and coconut oil. A total of 6 formulas (CTs), including 1 CT without CF (control formula) and 5 CTs with CF content of 100 M40 and CF 300 FG, respectively, were investigated at 3 and 4 and mixed with a ratio of 2: 2% (by wt.). Basic mayonnaise recipe (in % wt.) includes: xanthan gum 0.3%, sugar 9.5%, vinegar 4.5%, coconut oil 4%, salt 1.7%, mustard powder 0.2% , citric acid 0.1%, natural preservative extracted from rosemary (R10) 0.035%, natural colorant beta-carotene 0.0032% and pea aquafaba water were fully supplemented with 100%. The specific properties of mayonnaise, such as water holding capacity, emulsifying capacity, and emulsifying stability, were compared through 6 CTs. The results showed that CF has a special role in forming the structure of low-fat mayonnaise, and the content of CF 300 of 3% was found to be the most suitable. The Q10 model was also used to predict shelf life by evaluating the final product's peroxide value (PV) (using 3% CF 300) between samples with and without R10. The research is significant in developing safe and environmentally friendly low-fat mayonnaise or salad dressings from plants to meet the growing trend of vegetarian food consumption and develop a sustainable food system.Trong nghiên cứu này, dịch aquafaba từ đậu ván được sử dụng để thay thế trứng trong sản phẩm mayonnaise chay, ít béo nhằm đáp ứng xu hướng dinh dưỡng và sức khỏe trong cộng đồng ăn thuần chay trong những năm gần đây. Mục tiêu của nghiên cứu là xác định vai trò của Citrus fiber (CF) đến các tính chất cấu trúc của mayonnaise chay, ít béo từ dịch aquafaba thu nhận từ đậu ván và dầu dừa. Tổng cộng có 6 công thức (CT) gồm: 1 CT không sử dụng CF (đối chứng) và 5 CT ứng với hàm lượng CF 100 M40 và CF 300 FG lần lượt được khảo sát ở các mức 3 và 4% và phối trộn với tỷ lệ 2: 2% (% Klg). Công thức mayonnaise cơ bản (theo % Klg) bao gồm: xanthan gum 0,3%, đường 9,5%, giấm 4,5%, dầu dừa 4%, muối 1,7%, bột mù tạt 0,2%, acid citric 0,1%, chất bảo quản tự nhiên chiết xuất từ hương thảo (R10) 0,035%, chất màu tự nhiên beta-carotene 0,0032% và dịch aquafaba từ đậu ván được bổ sung đủ 100%. Các tính chất đặc trưng của mayonnaise như khả năng giữ nước, tạo nhũ và độ bền nhũ đã được đối sánh qua 6 CT. Kết quả cho thấy CF có vai trò đặc biệt trong việc hình thành cấu trúc của mayonnaise và ở hàm lượng CF 300 ở mức 3% được ghi nhận là thích hợp nhất. Mô hình Q10 cũng đã được sử dụng để dự đoán hạn sử dụng thông qua đánh giá chỉ số peroxide (PV) của sản phẩm cuối cùng (sử dụng 3% CF 300) giữa mẫu có và không có sử dụng R10. Nghiên cứu có ý nghĩa trong việc phát triển sản phẩm mayonnaise hay các loại sốt salad ít béo từ thực vật an toàn, thân thiện với môi trường nhằm đáp ứng xu hướng tiêu dùng thực phẩm chay đang gia tăng đồng thời góp phần phát triển hệ thống thực phẩm bền vững.

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