Desenvolvimento Sustentável: Maioneses Vegan com Extratos Proteicos de Leveduras
No presente trabalho avaliou-se o uso de extratos proteicos da levedura Saccharomyces cerevisiae como substituto de gema de ovo em emulsões (o/a) para desenvolvimento de maioneses vegan. Foram realizadas análises de textura, reologia, cor, pH e distribuição de tamanho de gota, com incorporações de óleo de 25%, 40% e 65% e comparadas com maioneses controlo (com ovo) com a mesma incorporação. Observou-se que o aumento do teor de óleo resultou em maior firmeza, adesividade e parâmetros reológicos. As maioneses com 40% de óleo estabilizadas pelos extratos de levedura apresentaram os resultados mais próximos do controlo. Já as maioneses com 65% de óleo exibiram um grau de estruturação mais complexo, desviando-se o seu comportamento da maionese de ovo. Essas emulsões apresentaram maior tamanho médio de gota e uma maior variação ao longo do tempo. Esses resultados destacam a viabilidade dos extratos proteicos de levedura como emulsionantes em maioneses vegan.
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