DOI - Mendel University Press

DOI identifiers

DOI: 10.11118/978-80-7509-996-9-0337

HODNOCENÍ VYBRANÝCH FUNKČNÍCH VLASTNOSTÍ OCHUCENÝCH VEGANSKÝCH STUDENÝCH OMÁČEK S ODLIŠNÝM OBSAHEM TUKU / EVALUATION OF SELECTED FUNCTIONAL PROPERTIES OF FLAVOURED VEGAN SAUCES WITH DIFFERENT FAT CONTENT

Jana Šenkýřová1, Kateřina Cahelová1, Alena Kratochvílová1, Zuzana Míšková1, Richardos Nikolaos Salek1
1 Ústav technologie potravin, Fakulta technologická, UTB ve Zlíně, Vavrečkova 5669, 76001 Zlín

The study focuses on the production of low-fat vegan cold emulsified sauces (VSEO). To improve the sensory properties, the sauces were flavoured with the addition of dried vegetables (horseradish, tomato) at 0.25 wt.%. VSEOs were produced with the addition of a mixture of modified potato starches at two fat contents of 20 and 40 wt.%, respectively. The model samples were subjected to basic chemical analyses (dry matter, pH, emulsion stability), instrumental colour determination in CIE L*a*b* mode, assessment of textural properties and sensory evaluation. The VSEOs produced were very stable, with pH values below 4.5. The fat content had an effect on the dry matter content and hardness of the samples. A trend was observed where the dry matter and hardness of the emulsions increased with increasing fat content. The colour of the VSEO corresponded to the shade of the original colour of the flavouring component. Sensory evaluation of the samples was positive. The results demonstrated the potential marketability of VSEO.

Keywords: cold emulsified sauces, consistency, modified starch, colour, stability

pages: 337-348, online: 2024



References

  1. Ali, T. M., Waqar, S., Ali, S., Mehboob, S., Hasnain, A. (2015): Comparison of textural and sensory characteristics of low-fat mayonnaise prepared from octenyl succinic anhydride modified corn and white sorghum starches. Starch - Stärke [online]. 67(1-2), 183-190.ISSN 0038-9056. Dostupné z: doi:10.1002/star.201400153 Go to original source...
  2. Avebe Product data sheet [online]. Dostupné z: https://www.avebe.com/
  3. Bajaj, R., Singh, N., Kaur, A. (2019): Properties of octenyl succinic anhydride (OSA) modified starches and their application in low fat mayonnaise. International Journal of Biological Macromolecules. 131, 147-157. Dostupné z: doi:doi.org/10.1016/j.ijbiomac.2019.03.054 Go to original source...
  4. Cerro, D. A., Maldonado, A. P., Matiacevich, S. B. (2021): Comparative study of the physicochemical properties of a vegan dressing type mayonnaise and traditional commercial mayonnaise. Grasas Aceites 72 (4), e439. https://doi.org/10.3989/ gya.0885201 Go to original source...
  5. ČSN 580170-4 Metody zkoušení majonéz - stanovení sušiny (1981), Vydavatelství Úřadu pro normalizaci a měření, Praha.
  6. De Bruno, A., Romeo, R., Gattuso, A., Piscopo, A., Poiana, M. (2021): Functionalization of a Vegan Mayonnaise with High Value Ingredient Derived from the Agro-Industrial Sector. Foods, 10, 2684. https://doi.org/10.3390/ foods10112684 Go to original source...
  7. He, Y., Purdy, S. K., Tse, T. J., Tar´an, B., Meda, V., Reaney, M. J. T., Mustafa, R. (2021): Standardization of Aquafaba Production and Application in Vegan Mayonnaise Analogs. Foods, 10(9), 1978. ISSN 2304-8158. Dostupné z: doi:10.3390/foods10091978 Go to original source...
  8. ISO Standard No. 8589; Sensory Analysis-General Guidance for the Design of Test Rooms. International Organization for Standardization: Geneva, Switzerland, 2007.
  9. Menzes, R. C. F. de, Carvalho Gomez, Q. C. de, Almeida, B. S. de, Matos, M. F. R. de, Pinto, L. C. (2022): Plant-based mayonnaise: Trending ingredients for innovative products. International Journal of Gastronomy and Food Science. 30. ISSN 1878450X. Dostupné z: doi:10.1016/j.ijgfs.2022.100599 Go to original source...
  10. Nikzade, V., Tehrani, M.M., Saadatmand-Tarzjan, M. (2012): Optimization of low-cholesterol-low-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocoll. 2012, 28: 344-352. Dostupné z: doi: 10.1016/j.foodhyd.2011.12.023 Go to original source...
  11. Pourramezan, H., Labbafi, M., Khodaiyan, F., Mousavi, M., Gharaghani, M., Saadatvand, M.,Mahmoudi, A. (2022): Preparation of octenyl succinylated kappa-carrageenan; reaction optimization, characterization, and application in low-fat vegan mayonnaise. International Journal of Biological Macromolecules, 223: 882-898. ISSN 0141-8130. Dostupné z: doi:doi.org/10.1016/j.ijbiomac.2022.10.218 Go to original source...
  12. Raikos, V., Hayes H., Ni, H. (2020): Aquafaba from commercially canned chickpeas as potential egg replacer for the development of vegan mayonnaise: recipe optimisation and storage stability. International Journal of Food Science & Technology, 55(5): 193-1942. ISSN 0950-5423. https://doi.org/10.1111/ijfs.14427 Go to original source...
  13. Raghunath, K. M., Khasherao, B. Y., Shanmugam, A. (2021): Development of medium fat plant-based mayonnaise using chickpea (Cicer arietinum) and green gram (Vigna radiata) and sensory evaluation using fuzzy logic. The Pharma Innovation Journal 2021; 10(11): 896-901. ISSN (E): 2277-7695 ISSN (P): 2349-8242
  14. Ruiz-Ramírez, J.; Arnau, J.; Serra, X.; Gou, P. (2006): Effect of pH, NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham. Meat Sci. 72, 185-194 Go to original source...
  15. Vincová, A., Šantová, K., Kůrová, V., Kratochvílová, A., Halámková, V., Suchánková, M., Lorencová, E., Sumczynski, D., Salek, R.N. (2023): The Impact of Divergent Algal Hydrocolloids Addition on the Physicochemical, Viscoelastic, Textural, and Organoleptic Properties of Cream Cheese Products. Foods, 12, 1602. https://doi.org/ 10.3390/foods12081602 Go to original source...
  16. Vyhláška č. 69/2016 Sb. ze dne 17. února o požadavcích na maso, masné výrobky, produkty rybolovu a akvakultury a výrobky z nich, vejce a výrobky z nich. Sbírka zákonů České republiky. 4. 3. 2016, částka 26. ISSN 1211-1244.